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Whip up this one-pot chicken burrito bowl, a tasty mashup of juicy chicken, chewy rice with bold Mexican vibes, and zingy black beans. Toss on your top picks like avocado or tomatoes. Super handy for prep ahead meals or those nights when you just can't deal with takeout again. It's speedy, packed with flavor, and much lighter than the ones you grab to-go!
Beloved by the Whole Crew
I started tinkering with this dish when I got sick of scrubbing pots after making those big restaurant-style burrito bowls. Now it's what we reach for when the evening's chaos hits. I dig how the rice soaks up all the chicken and seasonings, and everyone gets to load up their bowl just how they want.
Stuff to Grab
- Optional Toppings: Throw on guac, sour cream, salsa, tomatoes, cilantro, or crushed chips—whatever you like.
- Olive Oil: Or try avocado oil to cook up your chicken and rice.
- Cheese: Grab some shredded Mexican blend or Colby-Jack, or skip if you're going dairy-free.
- Lime Juice: Fresh squeezes wake up all the flavors—that's the trick.
- Seasonings: Use taco mix or toss in your favorite Mexican-inspired spices.
- Chicken Broth: Go for low-salt broth or swap in bouillon and water if that's what you've got.
- Black Beans: Rinse and drain first; swap with kidney or pinto beans if that's what you have.
- Canned Tomatoes: Drain well; try fire-roasted or those spiked with green chilies for extra punch.
- Rice: Extra-long grain works best; toasting gives it great bite. Mahatma's good if you can find it.
- Chicken: Dice up a pound of boneless, skinless breasts—thighs or already shredded are totally fine too.
Effortless Burrito Bowl
- Finish With Toppings
- Once it's done, take it off the burner, squeeze on that lime juice, toss on cheese, and let it chill so the cheese melts. Let everyone pile on fresh toppings before digging in.
- Cook the Rice
- Put a lid on, drop the heat to low, and let it cook for around 20 minutes. The rice should be soft and most of the liquid will disappear.
- Add Liquids and Ingredients
- Dump in the broth, tomatoes (make sure they're drained!), and beans. Sprinkle your spices and let everything bubble a bit.
- Sauté the Rice
- Slide the chicken over, add a splash more oil, and stir the rice around until it's lightly toasted. This step keeps it from gumming up.
- Sauté Onions and Chicken
- Warm up oil in a big skillet, toss in onions until they look see-through, then throw in chicken chunks. Just brown it up—it'll get fully cooked soon.
Little Tricks for Nailing It
After playing around with this one more times than I can count, I've got a few hacks. Letting the rice brown before anything else makes it fluffy instead of mushy. That quick squirt of lime juice at the very end? Total flavor bomb—don't skip it! And giving it a few minutes off the heat with the cheese melting on top means the flavors get even better.
Switch Things Up
The best part about making this? Setting out all the toppings and letting people make their own bowl. Some of us go crazy for cilantro, others want extra tomato, and you can never go wrong with loads of guac or sour cream. Prepping for the week? Keep your base and toppings separate and they stay super fresh. Sometimes I just roll the whole thing in a tortilla—mixes things up nicely!
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Frequently Asked Questions
- → Why toast the rice first?
- Toasting the raw rice gives it a nutty taste and keeps it from becoming sticky when cooked.
- → Are there substitute options?
- Absolutely! Swap chicken for ground turkey or beef, toss in some bell peppers or jalapeños, and add frozen corn toward the end.
- → How to make it less heavy?
- Skip the cheese to lighten up the meal while keeping all the flavors intact.
- → Why remove liquid from the beans and tomatoes?
- It keeps the rice's cooking liquid balanced, so the meal doesn’t end up watery.
- → What signals it's ready to eat?
- Once the rice is soft—around 20 minutes—it's good to go. Let it sit briefly under melted cheese before serving.