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
Scale
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.
