Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup uncooked long-grain white rice
- 1 3/4 cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 avocado, sliced, for garnish
- Chopped fresh cilantro, for garnish
- Lime wedges, for serving
If you’re out of a specific spice, feel free to improvise! Cooking—much like life—is about making the most of what you have. You can substitute brown rice for white rice, but remember to adjust the cooking time accordingly.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with cumin, chili powder, garlic powder, onion powder, paprika, salt, and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Add the rice to the skillet, stirring to combine with the chicken and spices. Cook for an additional 1-2 minutes to lightly toast the rice.
- Pour in the chicken broth, black beans, corn, and salsa. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Once the rice is tender, sprinkle the shredded cheddar cheese over the top. Cover the skillet again and let it sit for a few minutes until the cheese is melted and gooey.
- Remove from heat and garnish with sliced avocado, cilantro, and lime wedges before serving.
As you cook, remember that the key to a perfect One-Pan Chicken Burrito Bowl is in the timing. Just like in life, patience and attentiveness can lead to the most rewarding results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International