Last updated on February 11, 2026

A Warm Welcome

Have you ever come home craving something comforting and easy, the kind of meal that feels like a hug on a busy night? I sure have—more times than I can count—and that craving is exactly where this One Pot Chicken Burrito Bowl was born. If you’re a beginner who sometimes worries that one-pot meals will be fussy or full of weird steps, don’t fret: this recipe is simple, forgiving, and made for busy people who still want real flavor. If you enjoy hearty, single-pot dinners, you might also like my take on a creamy chicken enchilada soup—it’s another weeknight favorite I turn to when I want comfort without a fuss.

A Quick Look at This One Pot Chicken Burrito Bowl Recipe

This One Pot Chicken Burrito Bowl centers on tender bite-sized chicken and fluffy long-grain rice, with black beans and diced tomatoes folded in for body and color. It’s an all-in-one dinner that serves as both comfort food and a practical weeknight option—one pot means less time washing dishes and more time around the table. Great for home cooks and absolute beginners, the steps are straightforward: sauté, brown, mix, simmer, and fluff. Keep reading if you want a cozy, customizable bowl that comes together with pantry staples and barely any stress.

Ingredients You’ll Need for One Pot Chicken Burrito Bowl

Below I’ve broken the ingredients into what you absolutely need, tasty add-ons if you want to dress things up, and smart swaps and shortcuts when you’re short on time or ingredients.

Essentials

1 lb chicken breast, cut into bite-sized pieces — boneless, skinless chicken breast is lean, cooks quickly, and soaks up the spices.
3 tbsp olive oil — for sautéing the onions and browning the chicken; you can use any neutral oil if you prefer.
1/4 cup diced yellow onion — provides savory sweetness; finely dice so it softens quickly.
1 cup uncooked extra-long grain rice — long-grain rice keeps the bowl fluffy; follow your rice package for water ratios.
1 can (14.5 oz) diced tomatoes, drained — adds bright tomato flavor and a touch of acidity.
1 can (15 oz) black beans, drained and rinsed — a hearty, protein-rich addition that stretches the recipe.
1 tsp garlic powder — simple, mellow garlic flavor without the prep work of fresh garlic.
1 tsp onion powder — boosts savory depth alongside the fresh onion.
2 tsp chili powder — gives the dish warmth and a gentle Southwestern flavor. Adjust to taste.
Salt and freshly ground black pepper — to taste, added while cooking and adjusted at the end.
Water — use the amount recommended on your rice package (usually about 2 cups for 1 cup of long-grain rice, but check the bag).

Optional add-ons

These extras take the bowl from simple to delightfully layered—add anything you like based on what’s in your fridge.

Fresh cilantro, chopped — bright and herbaceous.
Lime wedges — a squeeze of lime brightens every spoonful.
Shredded cheddar or Monterey Jack cheese — melty and comforting.
Sour cream or plain Greek yogurt — adds creaminess and cools the spice.
Sliced avocado or a simple guacamole — for richness and healthy fats.
Pickled jalapeños or fresh sliced jalapeño — for heat.
Corn kernels (fresh, frozen, or canned) — sweet pops of texture.
Hot sauce — for those who like a punch of heat.
Tortilla chips on the side — perfect for crunch.

Substitutions and shortcuts

I love a recipe that’s forgiving. Here are easy swaps and time-savers that still deliver great results.

Chicken: Use boneless skinless chicken thighs if you want more flavor and juiciness—just adjust cooking time slightly; thighs can handle a touch more simmering without drying out.
Rice: If you prefer brown rice, be aware it needs more water and a much longer cooking time (usually about 40–50 minutes). For speed, use quick-cooking white rice or pre-cooked rice—reduce the added water accordingly.
Tomatoes: Swapped for a 14.5-oz can of fire-roasted diced tomatoes for smokier flavor.
Beans: Pinto beans or kidney beans can replace black beans without changing the character too much.
Spices: If you don’t have onion or garlic powder, use 2–3 cloves fresh garlic (minced) and omit the powders; add them in step when you’d stir in the spices.
One-pot shortcut: Use a large, heavy-bottomed skillet with a lid instead of a pot if that’s what you have—just watch the liquid level closely.
Make-ahead: Dice the onion and chicken the night before and store them refrigerated; it shaves off 10–15 minutes on a busy evening.

How to Make One Pot Chicken Burrito Bowl Step-by-Step

I like to think of this recipe as a series of small, approachable tasks rather than one huge project. Below I’m walking you through each step with beginner-friendly timing and tips so nothing surprises you.

Step 1: Prep and measure

Before you heat a pan, gather and measure everything. Cut the chicken into evenly sized bite-sized cubes—about 1-inch pieces so they cook evenly. Drain and rinse the black beans and drain the diced tomatoes. Measure the rice and count out your spices. Having everything within reach makes this feel calm and organized.

Prep time: about 10–15 minutes.
Tip: Pat the chicken pieces dry with paper towels so they brown better.

Step 2: Heat the oil and sweat the onion

Place a large, heavy-bottomed pot (a Dutch oven works great) over medium heat. Add 3 tablespoons of olive oil and let it warm until it shimmers but isn’t smoking.

Add the 1/4 cup diced yellow onion and sauté, stirring occasionally, until the onion softens and turns translucent—about 4–5 minutes.
If your kitchen smells like onions and comfort right now, you’re on the right track.

Step 3: Brown the chicken

Turn the heat to medium-high and add the bite-sized chicken pieces in a single layer if possible. You want them to get a little color.

Cook without moving for 2 minutes, then stir and continue cooking another 3–4 minutes, until the chicken is buckling and the outsides are nicely browned.
The goal is color, not to fully cook through—this step builds flavor.

Step 4: Add the spices

Reduce the heat back to medium. Sprinkle in 1 teaspoon garlic powder, 1 teaspoon onion powder, and 2 teaspoons chili powder along with a pinch of salt and pepper.

Stir everything so the spices coat the chicken and onions, toasting them slightly for about 30–45 seconds. That little toasting step wakes up the flavors.

Step 5: Add rice, tomatoes, and beans

Pour in the 1 cup of uncooked extra-long grain rice and stir to coat the grains with oil and spice—this helps keep the rice from clumping later.

Add the drained 14.5-oz can of diced tomatoes and the rinsed 15-oz can of black beans. Stir gently to combine so the rice, tomatoes, beans, chicken, and onions are evenly distributed.

Step 6: Add water and bring to a simmer

Measure the amount of water recommended on your rice package (most long-grain whites need about 2 cups water for 1 cup rice) and add it to the pot. Give everything one last stir and raise the heat until the mixture comes to a gentle boil.

Taste the liquid and add more salt if it tastes flat—the rice will absorb this liquid, so it should be slightly seasoned.

Step 7: Cover and cook

Once boiling, immediately reduce the heat to low, cover the pot with a tight-fitting lid, and set a timer.

Cook undisturbed for the time specified on your rice package—usually 18 minutes for long-grain white rice. Avoid lifting the lid during this time; the steam is what cooks the rice evenly.
If you used brown rice, expect closer to 40–45 minutes and more water.

Step 8: Rest and fluff

When the timer goes off, turn off the heat and leave the pot covered for another 5–10 minutes. This resting step lets the rice finish steaming and prevents it from being gummy.

After resting, remove the lid and use a fork to gently fluff the rice and mix everything together so the beans and tomatoes are evenly dispersed.
Taste and adjust seasoning—add more salt, pepper, lime juice, or hot sauce if you like.

Step 9: Serve and enjoy

Spoon the One Pot Chicken Burrito Bowl into bowls and garnish with any optional add-ons you prefer: cilantro, cheese, avocado, sour cream, or a squeeze of fresh lime.

Serving tip: Offer extra lime wedges and chopped cilantro on the table so everyone can personalize their bowl.
Leftovers: Let cool, transfer to an airtight container, and refrigerate for up to 3–4 days. Reheat gently with a splash of water to loosen the rice.

Common Mistakes to Avoid

I’ve made a few of these mistakes myself, so let me save you the trial and error. One short paragraph first: most hiccups come down to timing, liquid ratios, and impatience. Keep calm, follow the rice package for water, and don’t rush the rest step.

Mistake 1: Using the wrong water-to-rice ratio

If you guess the water amount, you can easily end up with undercooked rice or a mushy mess. Always follow the rice package directions for the best results. If you’re using a different rice (like brown or basmati), adjust water and cooking time accordingly.

Mistake 2: Lifting the lid too soon

I know it’s tempting to peek, but every time you lift the lid you let steam escape and disrupt the rice’s cooking. Leave it covered for the full cooking time and then give it a brief resting period with the lid on to let the steam finish the job.

Mistake 3: Overcrowding the pot when browning chicken

If the chicken pieces are piled on top of each other, they steam instead of brown and you miss out on those flavorful browned bits. Brown in a single layer and give pieces a little room—if your pot is too small, brown in batches.

Serving Suggestions for One Pot Chicken Burrito Bowl

This bowl is a meal on its own, but a few thoughtful sides and garnishes make it feel special. I usually set out a small topping bar so family members can customize their bowls.

Start with one short paragraph: balance creamy, tangy, and crunchy elements when serving so each bite is exciting.

Fresh and bright toppings

Chopped cilantro, lime wedges, diced tomatoes, and sliced avocado are all quick ways to brighten the plate and contrast the warm, spicy rice and chicken.

Try a light drizzle of lime crema: mix sour cream or Greek yogurt with lime juice and a pinch of salt for an easy, cooling sauce.

Hearty sides and salads

For a fuller meal, pair the bowl with a crisp green salad or a simple slaw of shredded cabbage, lime juice, and a little honey. If you want another warm side, a skillet of one-pan chicken and potatoes complements the flavors without being fussy—just keep portions small so everyone has room for the bowl.

Fun twists for serving

Turn the bowl into a taco night option: spoon the filling into warmed tortillas and let people add their own toppings. Or, if you’re feeding kids, offer the components deconstructed on a plate—rice, beans, chicken, and little bowls of avocado and cheese—so they can explore flavors at their own pace.

Conclusion

I promise—this One Pot Chicken Burrito Bowl is easier than it looks, and it’s forgiving to substitutions and beginner tweaks. It’s the kind of meal I make when I want my kitchen to smell cozy and my evenings to feel relaxed: just a handful of pantry staples, a little browning for flavor, and perfect, fluffy rice that ties everything together. If you want to compare methods or grab another version for inspiration, I also like consulting recipes like No. 2 Pencil’s One-Pot Chicken Burrito Bowl recipe—it’s always useful to see how different cooks approach the same comfort-food idea. Give this recipe a try tonight, and tell me what toppings you loved most.

FAQs About One Pot Chicken Burrito Bowl

Q: Can I use frozen chicken for the One Pot Chicken Burrito Bowl?
A: I don’t recommend adding frozen chicken directly to the pot—frozen pieces will release a lot of liquid and can change the rice’s cooking time. Thaw the chicken in the refrigerator overnight or use the defrost setting on your microwave before cutting it into bite-sized pieces.

Q: How do I make the One Pot Chicken Burrito Bowl spicier or milder?
A: For more heat, add extra chili powder, crushed red pepper, or sliced jalapeños. For milder flavor, reduce the chili powder to 1 teaspoon and balance with extra cumin or smoked paprika for depth without heat. You can always let individuals spice their own bowls at the table with hot sauce or jalapeños.

Q: Can I make the One Pot Chicken Burrito Bowl vegetarian?
A: Absolutely—swap the chicken for extra beans, cubed and sautéed firm tofu, or seasoned tempeh. Add a splash of vegetable broth instead of water for more savory depth, and consider adding a cup of corn or bell pepper for texture and sweetness.

Q: What’s the best way to reheat leftovers of the One Pot Chicken Burrito Bowl?
A: Reheat on the stovetop in a skillet over low heat with a splash of water or chicken broth to loosen the rice, stirring occasionally until warmed through. You can also microwave individual portions covered with a damp paper towel for 1–2 minutes, stirring halfway through.

Q: Can I cook the One Pot Chicken Burrito Bowl in a slow cooker or Instant Pot?
A: Yes, with adjustments. In a slow cooker, brown the chicken and onion first, then add rice, beans, tomatoes, and appropriate liquid (more than stovetop), and cook on low for 3–4 hours. In an Instant Pot, sauté first with the lid off, then add rice and water and cook on high pressure for about 6–8 minutes with a natural release—be careful with liquid ratios and follow your Instant Pot’s rice guidelines.

One Pot Chicken Burrito Bowl

A Warm Welcome

A Quick Look at This One Pot Chicken Burrito Bowl Recipe