One-Pot Burrito Bowls mix cheesy chicken, rice, beans, fire-roasted corn, tomatoes, and chiles with your top toppings for a flavor-packed meal.
These One-Pot Burrito Bowls Are…
- Easy to clean up: Just one skillet needed. Cook and clean up in a hurry!
- All-in-one meal: Protein, veggies, grains—all covered in one tasty bowl.
- Packed with flavor: Spices and enchilada sauce deliver loads of flavor.
- A quick fix: Raid your pantry and use leftover chicken. Dinner’s ready before you know it.
- Great for leftovers: Even better the next day wrapped in a tortilla.
- Easy to do it your way: Add your favorite toppings for variation!
One-Pot Burrito Bowl Ingredients
- Olive oil: Avocado oil works too.
- Seasonings: Mix chili powder, cumin, paprika, garlic and onion powder, salt, and pepper. SO much flavor!
- White rice: Use long grain. We’ve also tested basmati and it works well.
- Diced tomatoes: Petite-diced and fire-roasted for smokiness.
- Enchilada sauce: Stick to mild for less heat.
- Broth: Swanson® chicken broth is a favorite.
- Black beans: Drain and rinse.
- Corn: Frozen fire-roasted preferred, canned is fine.
- Green chiles: Use less or skip entirely to cut heat.
- Cheddar cheese: Sharp for more flavor and freshly grated to avoid greasiness.
- Chicken: Any cooked chicken, including rotisserie.
How To Make One-Pot Burrito Bowls:
- Start cooking: Heat oil, cook rice and seasonings until fragrant.
- Add ingredients: Pour in tomatoes, sauce, broth, beans, corn, and chiles. Stir well.
- Simmer: Cover, reduce heat after boiling, simmer until liquid is absorbed.
- Finish: Off heat, let stand, then fluff rice, add chicken and cheese.
- Serve: Add toppings to individual plates.
Quick Tip
Leftovers make a great burrito! Just warm them up, roll in a tortilla, spray with cooking oil, and crisp all over in a skillet.
Topping Ideas
Toppings really boost the flavor and texture of One-Pot Burrito Bowls. Consider adding something cool like sour cream or avocado to tame the spice.
- Avocado or guacamole
- Sour cream or Greek yogurt
- Freshly chopped cilantro
- Diced tomatoes or pico de gallo
- Sliced jalapeños (for extra heat)
- Lime wedges (for squeezing over the top)
- Sliced green onions
- Crumbled Queso fresco or Cotija cheese
- Sliced black olives
- Hot sauce or salsa
What To Serve Alongside One-Pot Burrito Bowls:
- Tortilla chips: Perfect for scooping or adding crunch.
- Garden salad: Topped with a cilantro lime dressing.
- Grilled vegetables: Such as bell peppers, onions, or zucchini.
- Southwest Quinoa Salad: A nutritious option with a Southwestern twist.
- Cornbread: A comforting side that pairs well with the flavors in burrito bowls.
- Refried Beans: Creamy and rich!
More One-Pot Recipes:
One-Pot Burrito Bowls
One-Pot Burrito Bowls combine cheesy chicken, rice, beans, fire-roasted corn, and chiles for a flavor-packed meal. Pile on your favorite toppings and dig in!
Equipment
- Large pan 12-inch, nonstick, see note 1
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup uncooked long-grain white rice
- 1 (14.5-ounce) can petite diced tomatoes undrained
- 1 (10-ounce) can mild red enchilada sauce see note 2
- 1-1/2 cups chicken broth
- 1 (15.5-ounce) can black beans drained and rinsed
- 1-1/2 cups frozen corn I love fire-roasted
- 1 (4-ounce) can mild diced green chiles optional, undrained
- 1 cup freshly shredded sharp Cheddar cheese packed in measuring cup
- 2 cups chopped rotisserie chicken
- 1 lime optional
- 1 to 2 tablespoons fresh cilantro optional
- Toppings as desired see note 3
Instructions
- Heat oil in a 12-inch nonstick pan over medium-high. Add rice and all seasonings. Stir for 2 minutes, without liquid, until fragrant.
- Add tomatoes, enchilada sauce, broth, black beans, corn, and green chiles (if using). Stir to combine.
- Keeping at medium-high heat, watch for the entire surface of the mixture to gently boil and become foamy on top. Once this occurs, cover with a lid and reduce heat to lowest setting.
- Without stirring or removing the lid, leave for 13–18 minutes, or until the liquid is fully absorbed. Check to make sure, then quickly recover with lid and move pan off heat. Let stand, covered, 10 minutes.
- Fluff the rice gently, then stir in the chopped chicken to warm it through. Sprinkle the cheese evenly over the top, cover again, and let sit 3–5 minutes to melt the cheese.
- Dish up servings. Add toppings to individual plates (see note 3) and enjoy! I love fresh lime, cilantro, ripe diced avo, sour cream, and cilantro lime sauce.
Recipe Notes
Note 1: Here’s the exact pan I use and love.
Note 2: Various brands of enchilada sauce can vary quite a bit in heat. I like Old El Paso mild red enchilada sauce in this recipe.
Note 3: Optional toppings (pick a few!): ripe avo or guac, diced cherry tomatoes or pico de gallo, sour cream, cilantro lime sauce.
Storage: Leftovers make a great burrito! Warm them up, roll in a tortilla, spray with oil, and crisp in a skillet. Store toppings and sauce separately to keep leftovers fresh. Reheat as needed.
Nutrition
Serving: 1serving | Calories: 807kcal | Carbohydrates: 85g | Protein: 57g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 142mg | Sodium: 1605mg | Potassium: 931mg | Fiber: 16g | Sugar: 10g | Vitamin A: 2220IU | Vitamin C: 22mg | Calcium: 299mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! This dish is awesome! Just ate my bowl. The cilantro lime sauce is amazing.
This dish is a family favorite! my mom always makes it for me when I come to visit and its a staple for meal prep in my home as well. I love how much extra sauce the recipe makes for all of the Mexican style dishes I make. It really does take it from wow to WOAH!!! Do not skip the sauce. SO good.
I am so happy to hear this Julia! Thank you so much for your comment! 🙂
This looks delicious. I do have a question. What type/kind of rice do you use? I usually buy the minute rice (suggested by my son) lol. Thanks for any help you can give me. Have a wonderful and blessed day.
I use regular white rice in this recipe 🙂
Is it possible to substitute the diced tomatoes for tomato sauce?
I think it would be okay, definitely more tomato-y!
Any suggestions for using frozen chicken instead of a rotisserie?
Hey Haley! I would just thaw out your chicken, cook it (oven or slow cooker), and then shred it and use the meat in this recipe 🙂
Do you have any recommendations on a substitute for the rice? Could you use quinoa? If so, would you cook it the same?
I actually tried this exact recipe with quinoa and it didn’t work so well 🙁 If you want to use quinoa, I’d cook it separately and leave out the chicken stock!
Can the stock be omitted if I used cooked rice? I have left over rice that I do not want to waste. Thank you!
Yes!! That’s totally fine! It’s the best when you already have parts ready for a meal! Thanks!
I made this tonight and it was delicious! For the person looking for a substitute for ranch dressing mix, I used garlic powder, onion powder and a bit of Trader Joe’s onion salt blend (so many chemicals in the Hidden Valley Ranch products I cannot use them). I will send this recipe on to my son who is always looking for great recipes. Thank you!
Ahh Lisa you’re the best! And that combination sounds great! I’m so glad you enjoyed this and I hope your son loves it! Thanks! 🙂
This sounds so great. Do you have any recommendations on what I can sub out for the ranch dressing mix? Hidden Valley contains MSG which gives me terrible migraines. Thanks for any tips you can give me.
You can try this sauce in its place:https://www.chelseasmessyapron.com/cilantro-lime-shrimp/ enjoy!
This recipe was easy and so delicious! Enjoyed eating this for dinner and for leftovers the next day.
So happy to hear that! Thanks for the comment 🙂