If you’re looking for a comforting, vibrant, and incredibly satisfying meal that comes together with almost no fuss, this One Pot Chicken Burrito Bowls Recipe is exactly what your dinner lineup needs. Bursting with colorful veggies, hearty rice, tender chicken, and a zing of taco seasoning, it’s a complete feast that cooks all in one pot—making cleanup just as easy as the cooking. Whether you’re feeding a hungry family or meal prepping for the week, this recipe brings bold flavors and wholesome ingredients together in a way that feels like a warm hug on a plate.
Ingredients You’ll Need
Each ingredient in this One Pot Chicken Burrito Bowls Recipe plays a crucial role, balancing taste, texture, and nutrition. From the tender chicken to the vibrant red pepper and kidney beans, every element enriches the dish, while the combination of spices and stock brings everything to life in one harmonious pot.
- Olive oil: Perfect for browning the chicken and adding a subtle fruity flavor.
- Chicken breast (diced): The lean protein star that soaks up all the delicious spices and juices.
- Onion (finely diced): Adds a slight sweetness and foundational flavor depth.
- Garlic (minced): Brings a fragrant punch that elevates the whole dish.
- Red pepper (diced): Adds a pop of color and a touch of sweetness.
- Parboiled brown rice (uncooked): Provides hearty texture and a wholesome bite; white rice works beautifully too.
- Kidney beans (canned): Offers creaminess and boosts fiber and protein content.
- Sweet corn kernels: Lend a natural sweetness and slight crunch for contrast.
- Diced tomatoes (canned): Bring acidity and moisture to the pot, balancing the flavors.
- Chicken stock: Acts as the cooking liquid that infuses the rice and chicken with richness.
- Taco seasoning: The essential spice blend that gives this dish its signature southwestern zing.
- Finely shredded cheddar cheese: Added at the end for gooey, melty goodness.
- Avocado, cilantro, green onions, lime wedges (to serve): Fresh toppings that brighten and personalize each bowl.
How to Make One Pot Chicken Burrito Bowls Recipe
Step 1: Sear the Chicken to Perfection
Start by heating the olive oil in a large pot over medium-high heat. Once shimmering, add your diced chicken breast. Let it brown nicely on all sides, about 3 to 4 minutes, to lock in flavor and give your dish that rich, savory base that makes every bite unforgettable.
Step 2: Build Flavor with Onion, Garlic, and Red Pepper
Next, toss in the finely diced onion, minced garlic, and vibrant red pepper. Stir them alongside the chicken for about 2 minutes until they soften and release their wonderful aromas. This step layers your dish with sweetness and a subtle kick that melds beautifully with the chicken.
Step 3: Add the Heart of the Bowl and Simmer
Now it’s time for the magic: dump in the parboiled rice, kidney beans, sweet corn, diced tomatoes, chicken stock, and that trusty tablespoon of taco seasoning. Bring everything to a gentle boil, then cover your pot, reduce to a simmer, and let it cook for 25 to 30 minutes. This is when the rice soaks up all those delicious flavors and everything comes together harmoniously.
Step 4: Finish with Cheese and Serve Hot
Once the rice is tender and the liquid absorbed, take the pot off the heat. Sprinkle a generous ½ cup of finely shredded cheddar cheese on top and let it melt into gooey perfection. Serve immediately with your favorite fresh toppings and watch how everyone lights up at the table.
How to Serve One Pot Chicken Burrito Bowls Recipe
Garnishes
Garnishes truly bring this dish to life! Creamy avocado slices add a cooling contrast to the spices, freshly chopped cilantro provides a fragrant pop, green onions lend crunch and sharpness, and a squeeze of lime wedges brightens every mouthful with a burst of citrus. These finishing touches create layers of flavor and texture that make every bite exciting.
Side Dishes
If you’re feeling fancy, pair your One Pot Chicken Burrito Bowls with a crisp side salad or some warm, soft tortilla chips for scooping up every last bite. Black beans or a fresh mango salsa also complement the dish beautifully, balancing the heat and heartiness with refreshing sweetness and texture.
Creative Ways to Present
Want to impress? Serve this dish layered in clear glass bowls so the beautiful colors really pop. Alternatively, wrap the mixture in warm tortillas for quick burritos or pile it onto crispy tostadas for a crunchy twist. The versatility of this recipe means you can enjoy it in a way that suits your mood perfectly.
Make Ahead and Storage
Storing Leftovers
You can store leftover One Pot Chicken Burrito Bowls in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal even better. Just be sure to cool the dish completely before storing to keep everything fresh.
Freezing
This recipe freezes beautifully. Place portions in freezer-safe containers or bags, removing as much air as possible, and freeze for up to 2 months. Defrost overnight in the fridge before reheating for a quick, satisfying meal any day of the week.
Reheating
When reheating, add a splash of water or chicken stock to loosen the rice and keep it from drying out. Warm it gently on the stove over medium heat or in the microwave, stirring occasionally until heated through—and don’t forget to top with fresh cheese or your favorite garnishes again for that fresh-from-the-pot feeling.
FAQs
Can I use other types of rice?
Absolutely! While this recipe uses parboiled brown rice for its nutty texture and nutrition, you can substitute white rice or even a quick-cooking rice blend. Just adjust your cooking time slightly to ensure the rice is tender and cooked through.
Is this recipe spicy?
That depends on your taco seasoning and how much you use. The dish is meant to have a gentle kick rather than overwhelming heat. Feel free to adjust the seasoning to suit your spice preferences.
Can I make this recipe vegetarian?
For a vegetarian version, simply omit the chicken and increase the beans and veggies. You can also add plant-based protein substitutes or extra corn and peppers to keep it hearty and flavorful.
What if I don’t have taco seasoning?
No worries! You can mix your own using a blend of chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of salt. It’s a great way to customize the flavors exactly how you like them.
Can this dish be made gluten-free?
Yes, it’s naturally gluten-free as long as your taco seasoning and chicken stock do not contain gluten. Just double-check labels to keep the dish safe for gluten-sensitive diets.
Final Thoughts
This One Pot Chicken Burrito Bowls Recipe is one of those magical dishes that feels like a celebration made simple. It’s loaded with flavor, easy on the cleanup, and flexible enough to suit whatever ingredients or tastes you have on hand. Give it a try, and I promise it will become a favorite go-to meal that you’ll return to time and again.
Print
One Pot Chicken Burrito Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low Fat
Description
A flavorful and easy-to-make One Pot Chicken Burrito Bowl that combines tender chicken, brown rice, beans, corn, and spices all cooked together in one pot for a convenient and hearty meal. Topped with cheddar cheese and fresh garnishes like avocado, cilantro, green onions, and lime wedges.
Ingredients
Protein and Vegetables
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 large red pepper, diced
- 1 (15 ounce) can kidney beans
- 1 cup sweet corn kernels
- 1 (14.5 ounce) can diced tomatoes
Grains and Seasoning
- 1 cup parboiled brown rice (uncooked; alternatively, white rice can be used)
- 2 cups chicken stock
- 1 tablespoon taco seasoning
Finishing and Serving
- 1/2 cup finely shredded cheddar cheese
- Avocado, cilantro, green onions, and lime wedges (for serving)
Instructions
- Brown the Chicken: Heat the olive oil in a large pot over medium-high heat. Add the diced chicken and brown it for 3-4 minutes until it starts to develop a golden color.
- Sauté Vegetables: Stir in the finely diced onion, minced garlic, and diced red pepper into the pot with the chicken. Cook for 2 minutes until the vegetables soften and become fragrant.
- Add Remaining Ingredients: Pour in the parboiled brown rice, kidney beans, sweet corn kernels, diced tomatoes, chicken stock, and taco seasoning. Stir everything together, then bring the liquid to a boil.
- Simmer to Cook Rice: Cover the pot with a lid, reduce the heat to a simmer, and let it cook gently for 25-30 minutes, or until the rice is fully cooked and tender, and the liquid is absorbed.
- Finish and Serve: Remove the pot from the heat. Sprinkle the shredded cheddar cheese over the top to melt slightly. Serve immediately with fresh avocado slices, chopped cilantro, green onions, and lime wedges for added flavor.
Notes
- If preferred, you can substitute white rice for brown rice, but adjust cooking time accordingly.
- Taco seasoning can be homemade or store-bought for convenience.
- Add extra vegetables such as jalapeños or black beans for more variety and heat.
- Use low-sodium chicken stock to reduce overall salt content.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
