Description
A one pan Chicken Burrito Bowl with seasoned chicken, rice, beans, corn, and vegetables, ready in about 30 minutes for an easy weeknight dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup long-grain white 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
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped
Instructions
- Dice the chicken into bite-sized pieces and season with salt, cumin, chili powder, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through.
- Add the diced onion and bell pepper and cook until softened.
- Stir in the rice, black beans, and corn until evenly mixed.
- Add 1 1/2 cups water or chicken broth, bring to a boil, then reduce heat, cover, and simmer until the rice is tender.
- Fluff with a fork, finish with lime juice, and garnish with cilantro before serving.
Notes
- Brown rice will need extra liquid and a longer cooking time.
- Add avocado, cheese, sour cream, or jalapeños before serving if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 95 mg