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- 1 lb (450g) boneless, skinless chicken thighs, diced into bite-sized pieces - 1 cup uncooked brown rice - 2 cups chicken broth (low-sodium if preferred) - 1 cup canned black beans, drained and rinsed thoroughly - 1 cup sweet corn (canned or frozen) - 1 red bell pepper, diced into small cubes - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 cup fresh salsa or pico de gallo - 1 cup shredded sharp cheddar cheese - Salt and pepper to taste - Fresh cilantro, chopped for garnish - Lime wedges for serving Using the right amount of each ingredient is key for flavor. Here are some tips: - Chicken: Use a kitchen scale for precise weight. This keeps your meat tender. - Rice: Measure the rice carefully. Too much can make the dish dry. - Broth: Use a liquid measuring cup for the broth. It should be exact. - Spices: Use measuring spoons for spices. They change the taste a lot. - Beans and Veggies: A standard measuring cup works well for these. Not all ingredients are must-haves. Here are some swaps: - Chicken thighs: Use chicken breast for a leaner option. - Brown rice: Quinoa or cauliflower rice can work for a different base. - Black beans: Kidney beans or pinto beans are good alternatives. - Sweet corn: Fresh corn or peas can add a nice touch. - Red bell pepper: Any bell pepper or even zucchini can fit in. - Red onion: Yellow onion or green onions can be used instead. - Garlic: Garlic powder can replace fresh garlic if needed. - Spices: Adjust spices to your taste. More chili for heat, less for mild. - Salsa: Store-bought salsa works well if you’re in a hurry. - Cheese: Any cheese can replace cheddar. Try Monterey Jack or pepper jack. These options make your meal flexible. Enjoy cooking! {{ingredient_image_2}} Start by heating a drizzle of olive oil in a large skillet over medium-high heat. Season the diced chicken thighs with salt, pepper, chili powder, cumin, and smoked paprika. This adds great flavor to the chicken. Once your skillet is hot, add the chicken. Cook it for about 5 to 7 minutes. You want it to be browned on all sides. Next, add the chopped red onion and minced garlic to the pan. This step is key for a tasty base. Sauté for 2 to 3 minutes. Stir often until the onions become soft and see-through. This will fill your kitchen with a wonderful aroma. Now, add 1 cup of uncooked brown rice to the pan. Stir well to coat the rice in the spices and chicken. Then, carefully pour in 2 cups of chicken broth. Mix everything thoroughly. The broth will help the rice cook perfectly. After that, stir in 1 cup of black beans, 1 cup of sweet corn, and 1 diced red bell pepper. Make sure all the ingredients are mixed evenly. This step adds color and nutrition to your dish. Raise the heat to bring the mixture to a gentle boil. Once you see bubbles, lower the heat to low. Cover the pan with a lid. Let it simmer for 35 to 40 minutes. Stir occasionally to keep it from sticking. The rice will absorb the broth and become tender. When the rice is cooked, gently fold in 1 cup of fresh salsa. This adds a fresh taste. Then, sprinkle 1 cup of shredded cheddar cheese on top. Cover the pan again for 2 to 3 minutes. This will help the cheese melt beautifully. Remove the pan from heat. Garnish your burrito bowls with freshly chopped cilantro. It adds a nice touch. Serve with lime wedges on the side. A squeeze of lime brings a zesty flavor that brightens the dish. Enjoy! To cook chicken perfectly, use boneless, skinless thighs. These stay juicy and tender. Season them well with salt, pepper, chili powder, cumin, and smoked paprika. Heat olive oil in your pan before adding the chicken. Cook until golden brown, which takes about 5-7 minutes. Stir to cook evenly. This technique seals in flavor and keeps the chicken moist. For perfect rice, rinse it before cooking. This removes extra starch and helps it cook evenly. When you add it to the pan, stir it well to coat with spices and chicken juices. Pour in chicken broth for added flavor. Cover the pan and let it simmer for 35-40 minutes. Check occasionally to prevent sticking. The rice should be tender and absorb most of the broth. To boost flavor, don't skip the garlic and onion. They add depth and aroma. Use fresh salsa or pico de gallo for a bright taste. You can also add lime juice for a zesty kick. Fresh cilantro as a garnish adds a fresh note. Each ingredient plays a role in building layers of taste that make each bite enjoyable. Serve your burrito bowls right from the pan for a cozy, homey feel. For a more polished look, scoop the mixture into individual bowls. Top with extra cilantro for color. Add lime wedges on the side for a fresh pop. This not only makes the dish look good but also enhances the eating experience. Pro Tips Marinate the Chicken: For extra flavor, marinate the diced chicken thighs in lime juice, garlic, and spices for at least 30 minutes before cooking. This will enhance the taste and tenderness of the chicken. Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs. Fresh ingredients add more vibrant flavors and nutrients to your dish, elevating your burrito bowls to the next level. Adjust the Spice Level: If you prefer a milder dish, reduce the amount of chili powder or substitute it with a milder spice. Conversely, for more heat, consider adding diced jalapeños or a dash of hot sauce. Customize Your Toppings: Feel free to customize your burrito bowls with your favorite toppings, such as avocado, sour cream, or pickled red onions, to create a personalized and delicious meal. {{image_4}} You can easily make a vegetarian version of the One-Pan Chicken Burrito Bowls. Replace the chicken with extra black beans or chickpeas for protein. Use vegetable broth instead of chicken broth. Add more veggies like zucchini, mushrooms, or spinach for flavor. These changes make the dish just as hearty and tasty. If you want a kick, add sliced jalapeños or diced green chilies. Incorporate them when you sauté the onion and garlic. You can also mix in a dash of hot sauce or cayenne pepper. This adds heat that balances well with the cheese and salsa. You can swap ingredients to fit your taste. Use quinoa instead of brown rice for a different texture. Try different beans like pinto or kidney for variety. Instead of cheddar cheese, use pepper jack for a spicy touch. You can even use fresh avocado or guacamole on top for richness. These simple swaps can create a new twist on the classic dish. To keep your leftover burrito bowls fresh, store them in an airtight container. Make sure the bowl has cooled down to room temperature before sealing it. This method helps avoid moisture buildup. Store them in the fridge for up to four days. When reheating, use the microwave for quick warming. Place the bowl in the microwave and cover it with a lid or a microwave-safe plate. Heat for about two minutes, stirring halfway through. You can also reheat on the stove. Add a splash of broth or water to keep it moist. Heat on low and stir frequently until warm. To freeze your burrito bowls, portion them into freezer-safe containers. Make sure to leave some space at the top for expansion. They can last in the freezer for up to three months. When ready to eat, thaw them in the fridge overnight. Reheat as mentioned above for the best taste. To add heat, you can use jalapeños. Chop them finely and stir them in with the onion and garlic. Another option is to add a pinch of cayenne pepper or more chili powder. Taste as you go to find your perfect level of spice. If you love heat, consider a hot salsa as well. Yes, you can use white rice. Just remember that white rice cooks faster. Reduce the cooking time to about 20-25 minutes. Make sure to adjust your broth measurement to keep it moist. The dish will still be full of flavor and delicious. These bowls are great on their own, but you can add sides. Consider serving tortilla chips with guacamole or a fresh salad on the side. You could also include a dollop of sour cream or Greek yogurt for creaminess. A refreshing drink, like limeade, pairs well too. Leftovers will stay fresh for about 3-4 days in the fridge. Store them in an airtight container to keep them tasty. If you want to enjoy them later, consider freezing them. They can last for up to 3 months in the freezer. Just reheat thoroughly before eating. In this article, we explored how to make tasty one-pan chicken burrito bowls. You learned about the key ingredients and easy substitution options. I provided step-by-step instructions for cooking and serving. We also shared helpful tips for great flavor and presentation. Plus, I offered variations for vegetarians and spice lovers. Remember, proper storage keeps your leftovers fresh. Now you’re ready to cook this dish with confidence! Enjoy your meal and impress your friends with your skills.

One-Pan Chicken Burrito Bowls

A delicious and easy one-pan meal featuring chicken, rice, beans, and spices, topped with cheese and fresh salsa.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced into bite-sized pieces
  • 1 cup uncooked brown rice
  • 2 cups chicken broth (low-sodium if preferred)
  • 1 cup canned black beans, drained and rinsed thoroughly
  • 1 cup sweet corn (canned or frozen)
  • 1 unit red bell pepper, diced into small cubes
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup fresh salsa or pico de gallo
  • 1 cup shredded sharp cheddar cheese
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • In a large, deep skillet or sauté pan, heat a drizzle of olive oil over medium-high heat. Season the diced chicken thighs with salt, pepper, chili powder, cumin, and smoked paprika. Add the chicken to the pan and sauté for about 5-7 minutes, or until the chicken is nicely browned on all sides.
  • Incorporate the chopped red onion and minced garlic into the pan. Sauté for 2-3 minutes, stirring frequently, until the onions are softened and translucent.
  • Add the uncooked brown rice to the pan, stirring well to coat the rice with the chicken and spices. Carefully pour in the chicken broth and mix thoroughly.
  • Stir in the black beans, sweet corn, and diced red bell pepper, ensuring all ingredients are evenly distributed throughout the mixture.
  • Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 35-40 minutes or until the rice is tender and has absorbed the broth. Stir the mixture occasionally to avoid sticking to the bottom of the pan.
  • Once the rice is cooked, gently fold in the fresh salsa. Sprinkle the shredded cheddar cheese over the top, cover again, and allow it to sit for 2-3 minutes to melt the cheese.
  • Remove the pan from heat. Garnish your burrito bowls with freshly chopped cilantro for a burst of freshness. Serve with lime wedges on the side.

Notes

Serve directly from the pan for a rustic presentation or in individual bowls.
Keyword burrito bowls, chicken, easy dinner, one pan meal