Print

Flavorful Chicken Burrito Bowl Rice Skillet

chicken burrito bowl rice skillet - featured image
Print Recipe

A quick and easy one-pan meal featuring seasoned chicken, fluffy rice, and vibrant toppings, perfect for weeknight dinners with bold, comforting flavors.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup long-grain white rice, rinsed
  • 2 cups chicken broth (preferably low sodium)
  • 1 small onion, diced
  • 1 bell pepper, chopped (any color)
  • 1 cup corn kernels, fresh or frozen
  • 1 cup black beans, rinsed and drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 tablespoon olive oil or avocado oil
  • Optional toppings: chopped fresh cilantro, fresh lime wedges, diced avocado or guacamole, shredded cheese (cheddar or Monterey Jack), sour cream or plain Greek yogurt

Instructions

  1. Prep your ingredients: Dice the onion and bell pepper, rinse the rice, and cut the chicken into bite-sized pieces. (Time: 10 minutes)
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken pieces in a single layer, season with salt and pepper, and cook until golden on all sides but not fully cooked through, about 4-5 minutes. Remove chicken and set aside.
  3. Lower heat to medium. Add diced onions and bell peppers to the skillet and cook until softened and fragrant, about 4 minutes, stirring occasionally.
  4. Stir in chili powder, cumin, smoked paprika, garlic powder, and a pinch of salt. Add rinsed rice and stir to coat every grain with spices and oil. Toast rice lightly for about 2 minutes.
  5. Pour in 2 cups chicken broth and stir to combine. Bring to a gentle boil, then reduce heat to low. Cover skillet with a lid and simmer for 15 minutes without lifting the lid.
  6. After 15 minutes, lift the lid and add the partially cooked chicken, corn kernels, and black beans on top of the rice. Cover again and cook for another 5-7 minutes, or until rice is tender and chicken reaches 165°F internal temperature.
  7. Remove from heat and let the skillet rest covered for 5 minutes. Fluff rice gently with a fork, mixing chicken and veggies through. Adjust seasoning with extra salt or lime juice if desired.
  8. Serve warm, topped with your choice of fresh cilantro, diced avocado, shredded cheese, and a dollop of sour cream or Greek yogurt.

Notes

Use chicken thighs for juicier meat and avoid overcooking breasts. Rinse rice to prevent clumping. Cook chicken in batches if skillet is small to ensure proper searing. Avoid lifting the lid during simmering to keep rice fluffy. Warm broth before adding to skillet to improve rice texture. For a crispy bottom, broil for 1-2 minutes watching closely. This recipe is naturally gluten-free and can be made dairy-free by omitting cheese and sour cream or using alternatives.

Nutrition

Keywords: chicken burrito bowl, skillet recipe, easy dinner, one-pan meal, Mexican flavors, quick recipe, weeknight dinner, healthy chicken recipe

Find it online: https://fuzzyforker.com/flavorful-chicken-burrito-bowl-rice-skillet-recipe-easy-homemade-meal/