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Single-Pan Chicken Burrito Bowl gives you an all-inclusive dinner with juicy chicken, flavorful Mexican rice, and tasty black beans all cooking together. Add your favorite toppings to make it your own - it's fast, tasty, and beats takeout any day of the week!
An Everyday Classic
This dish came about when I was trying to copy those tasty restaurant-style burrito bowls without ending up with a sink full of dishes. These days it's what we turn to when life gets crazy. The best part? The rice picks up every bit of flavor while it cooks, and everyone gets to dress up their portion just how they want it.
Ingredients List
- Chicken: 1 lb cubed boneless, skinless breasts, though thighs or pre-shredded chicken work too.
- Rice: Extra long grain, lightly browned for better results. Try using Mahatma if you can find it.
- Canned Tomatoes: Make sure they're drained; grab fire-roasted or ones with green chilies for extra kick.
- Black Beans: Drained and rinsed well; feel free to swap in pinto or kidney beans.
- Chicken Broth: Go for low-sodium if possible; water with bouillon cubes works in a pinch.
- Seasonings: Ready-made taco mix or your own blend of Mexican spices.
- Lime Juice: Squeeze it fresh for the best zingy flavor.
- Cheese: Grab some shredded Colby-Jack or Mexican blend; skip it if you don't do dairy.
- Olive Oil: Avocado oil makes a good stand-in for cooking everything.
- Topping Ideas: Diced tomatoes, fresh cilantro, guacamole, sour cream, or crunchy tortilla chips.
Simple Cooking Steps
- Cook Onions and Chicken
- Warm olive oil in a big pan, cook onions until they're soft, then add chicken pieces until they're lightly browned. Don't worry about cooking the chicken all the way through yet.
- Brown the Rice
- Move chicken to one side, pour in a bit more oil, and stir the rice around for 1-2 minutes to cut down on starch and keep it from clumping.
- Mix Everything Together
- Pour in your chicken broth, drained tomatoes, and black beans. Stir in all your seasonings and let it bubble a bit.
- Let Rice Simmer
- Put the lid on and turn the heat down low. Leave it alone for about 20 minutes until the rice gets soft and soaks up the liquid.
- Add Final Touches
- Take it off the heat, drizzle lime juice over top, scatter cheese across it, and let it sit until the cheese gets melty. Throw on fresh toppings right before you dig in.
Insider Tips
I've made this so many times now and picked up some killer shortcuts. Don't skip browning the rice first - it really makes the texture spot-on. Always keep limes in your kitchen because that splash of juice at the end wakes up all the flavors. And definitely let it sit with the cheese on top for a few minutes - that short rest lets everything come together just right.
Personalize Your Bowl
The thing I love most is laying out all the toppings so everyone can fix their bowl exactly how they want it. Some of us load up on fresh tomatoes and cilantro while others pile on guacamole and sour cream. When I'm planning meals for the week, I keep the main mix away from the toppings and it stays fresh for days. Sometimes I'll even stuff everything into a tortilla when I'm in the mood for something different.
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Common Questions
- → Why toast the rice first?
- Toasting the rice brings out a nutty taste and keeps the grains from getting soggy when cooked.
- → Can I swap ingredients?
- Totally! Try ground turkey or beef instead of chicken, add peppers or jalapeños, or toss in frozen corn at the end.
- → How do I make it healthier?
- Skip adding cheese and keep it fresh with your favorite toppings. It'll still taste great!
- → Why strain the tomatoes and beans?
- Getting rid of the extra liquid helps the rice cook right and prevents it from turning into a soup.
- → How do I tell when it's done?
- Once the rice softens (around 20 minutes covered), you’re good to go. Let it sit with cheese until it melts before digging in.