Description
A flavorful and easy one-pan chicken burrito bowl featuring seasoned chicken, rice, black beans, corn, and a zesty blend of spices, topped with melted cheddar cheese, fresh cilantro, and lime juice. Perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
Chicken and Seasonings
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Rice and Add-ins
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup diced tomatoes (canned or fresh)
Toppings
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 6 to 8 minutes until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Rice: In the same skillet, add the rinsed rice and chicken broth. Stir well to combine, then bring the mixture to a simmer. Cover the skillet and cook over low heat for 12 to 15 minutes, or until the rice is tender and the liquid has been fully absorbed.
- Combine Ingredients: Stir in the black beans, frozen corn, diced tomatoes, and the cooked chicken back into the skillet. Cook for an additional 3 to 4 minutes until everything is heated through.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the mixture. Cover the skillet and let the cheese melt for 2 to 3 minutes.
- Garnish and Serve: Remove the skillet from heat. Garnish the burrito bowl with fresh chopped cilantro and squeeze the juice of one lime over the dish. Serve immediately for best flavor.
Notes
- To save time, use pre-cooked chicken or rotisserie chicken.
- For extra heat, add a pinch of cayenne pepper or chopped jalapeños when seasoning the chicken.
- Substitute brown rice for white rice for a whole grain option, but increase cooking time accordingly.
- For a vegetarian version, omit the chicken and increase the beans and corn quantities.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
