Description

A flavorful and easy One-Pot Chicken Burrito Bowl recipe that combines tender chicken, rice, black beans, corn, and salsa, all cooked together with spices to create a delicious and wholesome meal perfect for a quick weeknight dinner.

Ingredients

Main Ingredients

1 lb boneless, skinless chicken breasts, diced
1 tbsp olive oil
1 cup long-grain white rice
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 cup salsa
1 cup chicken broth

Spices

1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
Salt and pepper, to taste

Optional Toppings

Shredded cheese
Sour cream
Avocado
Chopped cilantro
Lime wedges

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Instructions

Heat the oil: Heat olive oil in a large skillet or pot over medium heat to prepare for cooking the chicken, which ensures a good sear and flavor development.
Cook the chicken: Add diced chicken to the pot and season with chili powder, cumin, garlic powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes, stirring occasionally to ensure even cooking.
Add remaining ingredients: Stir in the long-grain white rice, black beans, corn kernels, salsa, and chicken broth, mixing well to combine all ingredients evenly in the pot.
Simmer: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for 18-20 minutes, or until the rice is tender and the liquid is fully absorbed, stirring occasionally to prevent sticking.
Rest: Remove the pot from heat and keep it covered. Let the burrito bowl sit for 5 minutes to allow flavors to meld and rice to finish cooking.
Serve: Fluff the rice mixture with a fork and serve topped with your choice of shredded cheese, sour cream, avocado, chopped cilantro, and lime wedges for added freshness and flavor.

Notes

Use fresh or frozen corn kernels interchangeably depending on availability.
Adjust seasoning amounts to suit your taste preferences.
Optional toppings can be customized to include any of your favorite burrito bowl additions.
Ensure the pot you use has a tight-fitting lid to promote proper simmering and absorption.
Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.