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Single-Skillet Chicken Burrito Bowl makes dinner a breeze by throwing together juicy chicken, flavorful Mexican rice, and tasty black beans in one dish. Top it however you want—it's awesome for busy weeknights or prepping meals ahead. This dish saves time, tastes amazing, and beats takeout burrito bowls on both flavor and health!
A Crowd Pleaser
I whipped up this dish when I wanted those tasty restaurant-style burrito bowls at home without creating a mountain of dirty pans. It's now our lifesaver on hectic evenings. The best part is how the rice picks up all those wonderful flavors while it cooks, and everyone gets to dress up their bowl exactly how they like it.
What You'll Need
- Chicken: 1 lb boneless, skinless breasts, cut into chunks, or swap for thighs or pulled chicken instead.
- Rice: Extra long grain, toasted first for better texture. Try Mahatma if you can find it.
- Canned Tomatoes: Make sure they're drained; pick fire-roasted or ones with green chilies for extra kick.
- Black Beans: Drain and rinse them well; you can use pinto or kidney beans too.
- Chicken Broth: Go for low-sodium if possible; water with bouillon works in a pinch.
- Seasonings: Grab taco seasoning or mix up your own Mexican spice blend.
- Lime Juice: Squeeze it fresh for the best zing.
- Cheese: Shredded Colby-Jack or Mexican blend; skip it if you're avoiding dairy.
- Olive Oil: Avocado oil works great too for cooking everything.
- Optional Toppings: Diced tomatoes, fresh cilantro, guacamole, sour cream, or broken tortilla chips.
Let's Make It Together
- Cook Onions and Chicken
- Warm olive oil in a big skillet, soften those onions, then toss in the chicken pieces to brown. Don't worry about cooking the chicken all the way through yet; it'll finish up later.
- Toast the Rice
- Move chicken to one side, drop in more oil, and stir the rice around for 1-2 minutes to cut down on starch and keep it from clumping.
- Pour in Wet Stuff and Mix-ins
- Dump in your chicken broth, those drained tomatoes, and black beans right into the pan. Mix in your spices and bring everything to a gentle bubble.
- Let Rice Get Tender
- Pop a lid on and turn down the heat. Let it simmer about 20 minutes until the rice gets soft and soaks up all that liquid.
- Add Your Favorites
- Kill the heat, squirt lime juice all over, scatter cheese on top, and wait a bit until it melts. Throw on your fresh toppings just before you dig in.
Making It Perfect
I've cooked this so many times and found some real kitchen magic along the way. Giving that rice a quick toast before adding any liquid really changes the game texture-wise. I always keep limes in my kitchen because that splash of juice at the end wakes up all the flavors. And don't rush through the resting part with cheese on top—those extra minutes let everything come together just right.
Make It Your Own
What I love most about this dish is laying out all the toppings and letting everyone build their own bowl. Some of us load up on diced tomatoes and cilantro while others go crazy with guacamole and sour cream. When I'm prepping meals ahead, I keep the base mixture away from the toppings and it stays good all week. Sometimes I'll even grab a tortilla and wrap everything inside for something different.
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Frequently Asked Questions
- → Why toast the rice first?
- Toasting the rice gives it a nutty kick and keeps it from getting soggy as it cooks.
- → What swaps can I make?
- You can trade chicken for ground turkey or beef, add extras like corn or bell peppers, or spice it up with jalapeños.
- → How do I make this lighter?
- Skip the cheese for a lighter take. It'll still pack loads of flavor from the other ingredients.
- → Why get rid of excess liquid?
- Draining tomatoes and beans keeps the mix from turning into a soupy mess while cooking.
- → When's it finished cooking?
- It's ready when the rice is soft, which takes about 20 minutes. Let it rest under melted cheese before serving.