One Pot Chicken Burrito Bowls
Try this One Pot Chicken Burrito Bowls recipe
Try this One Pot Chicken Burrito Bowls recipe
- salt & pepper to taste
- 1 small yellow onion diced
- 1 teaspoon ground cumin
- sour cream
- 2 tablespoons extra-virgin olive oil
- garnishes:
- lime wedges
- 1 15- ounce can black beans drained and rinsed
- shredded iceberg lettuce
- 1 cup extra long-grain rice uncooked
- 3 large garlic cloves minced
- 1.5 pounds cooked chicken cut into bite-sized pieces
- 1 10- ounce can ro*tel tomatoes (i used their lime & cilantro vari
- 1/2-1 teaspoon chili powder (depending on how spicy you like it)
- 2 cups shredded mexican cheese
- roma tomatoes diced
- avocado diced
- green onions sliced
- 2 2/3 cups chicken broth
- Carbohydrate 47.0493931791908 g
- Cholesterol 3075.47526173333 mg
- Fat 650.040481550193 g
- Fiber 19.9072453909334 g
- Protein 804.345553337736 g
- Saturated Fat 179.408840304363 g
- Serving Size 1 1 recipe (4635g)
- Sodium 3063.53957206962 mg
- Sugar 27.1421477882574 g
- Trans Fat 55.3434030226941 g
- Calories 9415 calories
Step-by-step
- In a large, deep pan over medium heat add the olive oil.
- Once the oil is shimmering add the onion and cook, stirring occasionally, until the onions soften; about 3-5 minutes.
- Add the rice to the pan and saute the rice until it starts to brown; about 3-5 minutes.
- Add the garlic and cook until fragrant; about 30 seconds.
- Add the chicken broth, cooked chicken, black bean, RO*TEL, chili powder, and ground cumin to the pan.
- Stir to combine.
- Bring the mixture to a low boil, then reduce heat to low.
- Cover and cook 20-25 minutes until the rice is tender.
- Turn off the heat, uncover, and fluff the mixture briefly with a fork.
- Season with salt and pepper.
- Add the cheese and stir to combine.
- Add your garnishes, and serve!
One-Pot Chicken Burrito Bowls: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and, most importantly, delicious enough to satisfy my family’s hungry tummies after a long day. That’s why I’ve fallen head over heels for this One-Pot Chicken Burrito Bowl recipe. It’s a lifesaver on those evenings when I'm juggling work deadlines, school pick-ups, and the never-ending laundry pile. The best part? It’s all cooked in one pot, minimizing cleanup and maximizing my precious free time. This recipe is perfect for meal prepping – I often double the recipe and have lunch sorted for the week too!
Forget spending hours in the kitchen chopping vegetables and simmering sauces. This recipe is all about simplicity and efficiency. The beauty of this dish lies in its versatility. Feel free to customize it to your liking. Love extra spice? Add a generous helping of chili powder. Prefer a milder flavor profile? Reduce the amount or leave it out entirely. Don't have Rotel? Diced tomatoes work just as well. The possibilities are endless! I've experimented with different types of beans – kidney beans, pinto beans, even black-eyed peas – and they all add a unique flavor dimension to the dish.
What truly sets this recipe apart, however, is the ease of preparation. The ingredients are readily available at any grocery store, and the cooking process is straightforward even for novice cooks. Start by sautéing onions and garlic in olive oil, then add the rice and cook until lightly browned. Next, toss in your cooked chicken (leftover rotisserie chicken works perfectly!), black beans, Rotel, chili powder, cumin, and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the rice is tender and the flavors have melded together beautifully. Fluff the rice with a fork, add cheese, and top with your favorite garnishes. In under 30 minutes, you'll have a hearty, satisfying meal that your family will rave about.
I often serve these burrito bowls with a side of sour cream or guacamole for extra richness and creaminess. The vibrant colors of the ingredients – the bright red of the Rotel, the deep green of the avocado, the sunny yellow of the corn (if you add it) – make this dish as visually appealing as it is delicious. It's a dish that’s both comforting and exciting, perfect for a family dinner or a casual get-together with friends. The leftovers are just as delicious the next day, making it a perfect meal-prep option for busy weekdays. This one-pot wonder has become a staple in our household, and I'm confident it will become a favorite in yours, too.
Beyond its convenience, this One-Pot Chicken Burrito Bowl recipe offers a fantastic opportunity to incorporate a variety of healthy ingredients. The chicken provides lean protein, essential for building and repairing tissues. The black beans are a great source of fiber, contributing to digestive health. The rice offers complex carbohydrates for sustained energy, and the various vegetables provide essential vitamins and minerals. It's a balanced and nutritious meal that’s both satisfying and guilt-free.
The beauty of this recipe is its adaptability. You can swap out ingredients to suit your preferences and dietary needs. For vegetarians, simply replace the chicken with extra beans or vegetables like roasted sweet potatoes or zucchini. You can also experiment with different spices and seasonings to create your own unique flavor combinations. I've been known to add a dash of smoked paprika for a smoky flavor or a squeeze of lime juice for a zesty kick. The possibilities are truly endless.
So, next time you're short on time but craving a delicious and healthy meal, reach for this One-Pot Chicken Burrito Bowl recipe. It’s a quick, easy, and undeniably satisfying meal that will become a new family favorite in no time. The clean-up is minimal, making it a perfect solution for busy weeknights. And with endless possibilities for customization, you can make it your own. Try it – you won't be disappointed!
Serving suggestions: Serve these bowls as is, or add your favorite toppings such as shredded cheese, sour cream, guacamole, salsa, or hot sauce. The options are endless!
Storage: Store leftover burrito bowls in an airtight container in the refrigerator for up to 3 days. They reheat beautifully in the microwave or on the stovetop.
