One-Pan Chicken Burrito Bowls

  • 35 mins
  • 16 ingredients


  • Uncooked Diced Chicken 2 Cups
  • Olive Oil 3 Tbsp
  • Diced Yellow Onion 1/4 Cup
  • Uncooked Extra-long Grain Rice 1 Cup
  • Diced Tomatoes, Drained One Can (14.5oz)
  • Black Beans, Drained, Rinsed One can (15oz)
  • Garlic Powder 1/2 tsp
  • Chili Powder 1/2 tsp
  • Cumin 1 tsp
  • Chicken Broth (Low Sodium) 2 1/2 Cups
  • Colby Jack Cheese 2 Cups
  • Salt and Pepper Pinch
  • Fresh Diced Tomatoes a couple
  • Diced Green Onions a handful
  • Sour Cream
  • Guacamole


  1. Start by sautéing onions in 2 tablespoon of olive oil until they start to soften.
  2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
  3. Pour diced chicken into pan and cook over medium high heat until chicken has started to brown.
  4. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
  5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
  6. Bring to a simmer, cover and reduce heat to low.
  7. Cook about 20 minutes or until rice is tender.
  8. Season with additional salt and pepper as needed.
  9. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
  10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.


Start by sautéing onions in olive oil, then browning the diced chicken. The chicken doesn’t need to cook through completely at this point, it will continue cooking later.  Once the chicken pieces have browned, push them over to one side of the pan and add another tablespoon of olive oil. Saute the uncooked rice in olive oil until slightly toasted, just a minute or two.  Sautéing the uncooked rice is a key step in making homemade Mexican rice, so make sure not to skip this step. It prevents the rice from being too starchy and sticky.



Add chicken broth, drained canned tomatoes, and drained and rinsed black beans to the pan along with seasonings. Bring to a simmer, then cover and reduce heat to low. Cook covered for about twenty minutes, or until rice is tender.


Once you remove the lid, you have this delicious mixture of rice and bean goodness. The rice will really soak up the seasoning, so make sure to taste at this point and adjust seasoning as needed.






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