Chicken Burrito Bowl

Chicken Burrito Bowl


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All your burrito favorites in one great dish! Jump-start your summer fiestas with this one-pot burrito bowl packed with flavor and just the right amount of spice.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

6 servings


  • 1 lb. chicken breasts, cubed into 1-inch pieces
  • ½ C. onion, diced
  • 1 T. olive oil
  • 1 (15 oz.) black beans, rinsed and drained
  • 1 (15 oz.) canned corn, drained
  • 1 (14.5 oz.) canned diced tomatoes
  • 1 (4 oz.) canned diced green chilies
  • ¼ C. chunky salsa
  • 1 C. Basmati rice
  • 2 T. taco seasoning
  • 1 tsp. cumin
  • ½ tsp. chili powder
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2 C. chicken stock
  • 1 C. shredded cheddar cheese
  • tomatoes, chopped
  • avocado, chopped
  • sour cream
  • fresh cilantro, chopped
  • guacamole

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Heat a large pan or pot to medium heat.
Add the chicken, onion, and olive oil.
Sauté for 2-3 minutes until chicken is cooked and onions are lightly browned.
Add the black beans, corn, tomatoes, green chilies, salsa, jasmine rice, taco seasoning, cumin, chili powder, salt, and pepper.
Pour in chicken stock and bring to a light boil.
Cover the pan and reduce heat to low.
Cook for 15-20 minutes until the rice is cooked.
Top with tomatoes, avocado, sour cream, cilantro, and guacamole as desired.

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