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One‑Pan Chicken Burrito Bowls

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These One-Pan Chicken Burrito Bowls are a quick, flavorful, and easy dinner made with juicy chicken, rice, beans, corn, and classic Tex-Mex seasonings—all cooked in one skillet for minimal cleanup.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into small pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup long grain rice, uncooked
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
  • 2 cups low-sodium chicken broth
  • 1 cup shredded cheddar or Mexican blend cheese
  • Fresh cilantro, for garnish (optional)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add chicken pieces and season with salt, pepper, onion powder, garlic powder, chili powder, and cumin. Cook until chicken is browned and mostly cooked through.
  3. Add the uncooked rice, black beans, corn, diced tomatoes with green chiles, and chicken broth to the skillet. Stir to combine.
  4. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20-22 minutes, or until rice is tender and liquid is absorbed.
  5. Sprinkle cheese evenly over the top and cover for a few minutes until melted.
  6. Garnish with chopped fresh cilantro, if desired, and serve hot.

Notes

  • Use pre-cooked or rotisserie chicken for an even faster meal—just add it when rice is halfway done.
  • You can substitute brown rice, but increase cooking time and liquid accordingly.
  • Adjust spice level by using mild or hot diced tomatoes with green chiles.
  • Great for meal prep—stores well in the fridge for up to 4 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/one%e2%80%91pan-chicken-burrito-bowls/