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Chicken Burrito Bowls — An Easy One Pot Recipe

Chicken Burrito Bowls: A deliciously comforting one pot meal for your Taco Tuesday — or any day of the week, really!

Check out what we’re making today! Enjoy these Chicken Burrito Bowls, an Easy One Pot Recipe in the March 5, 2017 edition of Sunday Scratchups: Your weekly recipe from scratch around ingredients that are either on sale or generally affordable.

The reasons for this week’s recipe are twofold: Boneless skinless chicken breast has been on sale all over town, and last week I told you that we’d tried out these pressure cooker chicken, black bean, & rice burrito bowls in the Instant Pot.

Those were pretty good, so inspired me to incorporate a few more tweaks and reverse engineer this one pot chicken burrito bowls recipe on the stove top for you guys. Now those of you without an Instant Pot can also enjoy! My kids surely did…

Chicken Burrito Bowls — An Easy One Pot Recipe

Ingredients

2 Tbsp olive oil
1/2 of a medium yellow onion, diced
1-1.5 lbs boneless skinless chicken breast or thighs, cut into bite-sized pieces
2 cloves garlic, minced
2 tsp chili powder
1 tsp cumin
1/2 tsp Kosher salt
1 can black beans, drained and rinsed
1 cup uncooked long grain white rice
1 cup chipotle salsa (or salsa of choice — chipotle is recommended, though)
2 cups chicken or vegetable broth (I used homemade vegetable broth)

Directions

Heat oil in large skillet over medium-high heat until shimmering. Add onion and chicken, then saute for about five minutes until onion is softened and chicken is no longer pink on the outside, stirring occasionally. Stir in garlic, salt, and spices and cook for another minute. Stir in rice, broth, beans, and salsa and bring to a boil.

Reduce heat to medium-low, cover skillet with a tightly fitting lid, and let everything simmer over medium-low heat for 20-25 minutes or until rice is done and has absorbed most of the liquid. Remove from heat and stir. Replace lid and let sit covered for 5 more minutes to thicken up (will still be slightly goopy), then serve in bowls.

Top each chicken burrito bowl with diced avocado, green onion, shredded cheese, and/or other burrito bowl fixings of choice.

Yum! 

These filling & easy chicken burrito bowls pack a lot of flavor for such a simple one pot recipe. Start to finish, estimate about 40 minutes to make these — and since most of that time is hands off, chicken burrito bowls are a great weeknight dinner option. Chicken burrito bowls are naturally gluten free, and also dairy free if you don’t top with cheese.

They’re also pretty affordable: This entire pan of chicken, black beans, and rice for my family of four came in under $5.00. I just served some fruit on the side, and we ended up with enough chicken and rice left over to make lunch for me the next day. (I win… 😉 )

Chicken Burrito Bowls, printable recipe

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5 from 4 votes

Chicken Burrito Bowls — An Easy One Pot Recipe

These filling & easy chicken burrito bowls pack a lot of flavor for such a simple one pot recipe. Start to finish, estimate about 40 minutes to make these — and since most of that time is hands off, chicken burrito bowls are a great weeknight dinner option. 
Course dinner
Total Time 45 minutes
Servings 5

Ingredients

  • 2 Tbsp olive oil
  • 1/2 of a medium yellow onion, diced
  • 1-1.5 lbs boneless skinless chicken breast or thighs, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp Kosher salt
  • 1 can black beans, drained and rinsed
  • 1 cup uncooked long grain white rice
  • 1 cup chipotle salsa (or salsa of choice — chipotle is recommended, though)
  • 2 cups chicken or vegetable broth

Instructions

  • Heat oil in large skillet over medium-high heat until shimmering.
  • Add onion and chicken, then saute for about five minutes until onion is softened and chicken is no longer pink on the outside, stirring occasionally.
  • Stir in garlic, salt, and spices and cook for another minute.
  • Stir in rice, broth, beans, and salsa and bring to a boil.
  • Reduce heat to medium-low, cover skillet with a tightly fitting lid, and let everything simmer over medium-low heat for 20-25 minutes or until rice is done and has absorbed most of the liquid.
  • Remove from heat and stir.
  • Replace lid and let sit covered for 5 more minutes to thicken up (will still be slightly goopy), then serve in bowls.
  • Top each chicken burrito bowl with diced avocado, green onion, shredded cheese, and/or other burrito bowl fixings of choice.

Notes

Chicken burrito bowls are naturally gluten free, and also dairy free if you don’t top with cheese.

Recipes in the real world

weekly ALDI meal plans from Mashup Mom -- six complete dinners for four, $60 out the door! MashupMom.com, every Wednesday.

Be sure not to miss the free weekly ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Recipe Rating




Lynn

Thursday 5th of March 2020

Being able to have a grocery list & a week of dinners planned ahead & the recipes included is a dream come true. It has helped me plan meals & already have a grocery list made up. I am definitely enjoying the 'fruits' of your work! Thank you

Elizabeth

Wednesday 4th of March 2020

This recipe was amazing. I can't thank you enough for helping me save money and eat great meals for dinner.

Elizabeth

Tuesday 3rd of March 2020

This was delicious and very easy. We used regular mild salsa. I’m sure the chipotle is even better

Jess

Monday 2nd of March 2020

I was thinking the riced cauliflower too until I saw that it goes in uncooked and has to absorb all the liquid. What do you think about orzo pasta? Prob be a decent substitute right?

rachel

Monday 2nd of March 2020

Orzo is lovely, but never having tried it in this recipe, I can't comment on whether the cooking time/absorption would match up to rice. :)

Leigh

Thursday 27th of February 2020

Has anyone made this with riced cauliflower instead?

rachel

Thursday 27th of February 2020

Riced cauliflower is not going to cook up and absorb liquid in the same way, so I wouldn't do a straight up substitution here.

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