Chicken Burrito Bowls: A deliciously comforting one pot meal for your Taco Tuesday — or any day of the week, really!
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Check out what we’re making today! Enjoy these Chicken Burrito Bowls, an Easy One Pot Recipein the March 5, 2017edition 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 weekI told you that we’d tried out these pressure cooker chicken, black bean, & rice burrito bowlsin 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 canalso 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 fiveminutes 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 ofchicken, black beans, and rice for my family of four came in under $5.00. I just servedsome fruit on the side, and we ended up withenough chicken and rice left over to make lunch for me the next day. (I win… 😉 )
Chicken Burrito Bowls, printable recipe
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 minutes
Servings 5
Author Rachel Singer
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 fiveminutes 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.
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