One-Pot Burrito Bowls

5 from 3 votes

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!

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: Healthy, Mexican

Keyword: One Pot Burrito Bowl, One Pot Burrito Bowls

Servings: servings

Author: Chelsea Lords

Cost: $11.13

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

US - Metric

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.

Video

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