Description
A quick and nutritious one-pan chicken burrito bowl made with seasoned chicken, rice, black beans, and colorful vegetables, perfect for busy weeknights.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, diced
- 1 cup long-grain white rice or brown rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 medium onion, diced
- 1 bell pepper, diced (red or green)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 1 1/2 cups water or chicken broth
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Optional toppings: avocado, cheese, sour cream, jalapeños
Instructions
1. Dice the chicken into bite-sized pieces and season with salt, pepper, cumin, chili powder, and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sauté for 5 to 7 minutes until cooked through and golden brown.
3. Add the diced onion and bell pepper to the skillet and sauté for 3 to 4 minutes until tender.
4. Stir in the rice, black beans, and corn, mixing well to combine.
5. Pour in 1 1/2 cups of water or chicken broth and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the rice is fully cooked and the liquid is absorbed.
7. Fluff the rice with a fork, squeeze fresh lime juice over the top, and garnish with chopped cilantro and desired toppings before serving.
Notes
For extra flavor, use chicken broth instead of water when cooking the rice.
Brown rice may require additional cooking time and a bit more liquid.
Customize with your favorite toppings such as shredded cheese, sliced avocado, sour cream, or jalapeños.