These one-pot chicken and rice burrito bowls are super delish, especially if you are looking for a quick dinner idea the whole family will love.
One Pot Chicken and Rice Burrito Bowls
Most of the ingredients for this one-pot chicken and rice burrito bowl are probably already in your pantry. You’re set if you have canned tomatoes, chicken broth, olive oil, onions, garlic, rice (I used Uncle Ben’s Rice), pinto beans, cheese, seasonings, and a few vegetables for the top, like avocados, tomatoes, and green onions. Something is missing? Play around with it; there are a lot of directions you can take this dish in, so don’t be afraid to experiment. Imaginate, enjoy, and have fun.
Below, you’ll find the directions for the burrito bowls and a few images if you need them. If not, you can skip everything and head to the bottom of the blog post, where you’ll find the detailed directions on the printable recipe card.
In a large sauce pan, add 2 1/2 tablespoons of olive oil, diced onions, and garlic. Sauté until onions begin to soften, then add the chicken.
Add salt and pepper to taste, cumin, and chili powder. Cook the chicken and onions on a medium heat until the chicken has started to brown and is mostly done.
Move the chicken and onions to one side of the pan, add 1 tablespoon olive oil and uncooked Uncle Ben’s rice, and sauté the rice until you notice some of the grains are slightly browned. This took me about 3 minutes.
Add beans, canned tomatoes, water, chicken broth, cilantro, and 1 green onion, and bring to a simmer. Once it begins to simmer, turn the heat down to low and cover. Allow to cook for about 15 to 20 minutes or until the rice is tender and most of the liquid is gone
Sprinkle the cheese over the top, place the lid back on the sauce pan, and allow the cheese to melt.
Garnish with green onions, tomatoes, and avocado.
I hope you and your family enjoy this recipe or that it at least helps you come up with something the whole family will love.
One Pot Chicken and Rice Burrito Bowls
Ingredients
- 3 1/2 tablespoons olive oil
- 1 small white onion (diced)
- 2 cloves garlic (minced)
- 1 pound boneless, skinless chicken breast cubed or diced
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- salt & pepper to taste
- 1 cup Uncle Ben's Rice
- 1 can pinto beans (15 ounces)
- 1 can whole tomatoes diced (14.5oz can)
- 2 cups chicken broth
- 1/4 cup water
- 1/4 cup fresh cilantro (unpacked)
- 2 1/2 cups shredded cheese
- 1 avocado
- 2-3 green onions (diced)
- 1 tomato (diced)
Instructions
- In a large sauce pan, add 2 1/2 tablespoons olive oil, diced onions, and garlic. Sauté until onions begin to soften and add the chicken.
- Add salt and pepper to taste, cumin, and chili powder. Cook the chicken and onions on a medium heat until the chicken has started to brown and is mostly done.
- Move the chicken and onions to one side of the pan, add 1 tablespoon olive oil and uncooked Uncle Ben's rice and sauté rice until you notice some of the grains are slightly browned. This took me about 3 minutes.
- Add beans, canned tomatoes, water chicken broth, cilantro, 1 green onion and bring to a simmer. Once it begins to simmer turn heat down to low and cover. Allow to cook for about 15 to 20 minutes or until the rice is tender and most of the liquid is gone
- Sprinkle the cheese over the top, place lid back on sauce pan and allow the cheese to melt.
- Garnish with green onions, tomatoes, and avocado.
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