Name: One Pot Chicken Burrito Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb chicken breast, cut into bite-sized pieces; 3 tbsp olive oil; 1/4 cup yellow onion, diced; 1 cup uncooked extra-long grain rice; 1 (14.5 oz) can diced tomatoes, drained; 1 (15 oz) can black beans, drained and rinsed; 1 tsp garlic powder; 1 tsp onion powder; 2 tsp chili powder; Salt and pepper to taste; 2 to 2 1/4 cups water or low-sodium chicken broth

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Last updated on February 11, 2026

##Introduction
Did you ever come home from a chilly grocery run craving something warm, simple, and satisfying—only to open the fridge and find just a few lonely ingredients? That’s exactly how I discovered this cozy, weeknight lifesaver: a One Pot Chicken Burrito Bowl that feels like a hug in a bowl. For many home cooks, the biggest beginner challenge is juggling pans, timing, and cleanup—so the idea of everything cooking together can seem oddly risky. Trust me: this recipe is forgiving, stress-free, and perfect for evenings when you want dinner fast and easy. If you love easy comfort meals like my favorite creamy chicken enchilada soup, you’ll find this bowl hits the same cozy note with even less fuss.

##A Quick Look at This One Pot Chicken Burrito Bowl Recipe
This One Pot Chicken Burrito Bowl centers on two pantry stars: bite-sized chicken breast and long-grain rice. It’s a single-pot meal that mixes in tomatoes and black beans for texture and heartiness. The biggest benefit is convenience—protein, starch, and veggies all cook together, meaning less hands-on time and minimal cleanup. It’s especially friendly for beginners because the process is straightforward and forgiving; if you wander off for a minute, the pot will forgive you. Scroll down to learn simple tweaks that make this bowl your own, and why it’s a weeknight hero.

##Ingredients You’ll Need for One Pot Chicken Burrito Bowl

Essentials

1 lb chicken breast, cut into bite-sized pieces — the main protein; lean and quick-cooking
3 tbsp olive oil — for browning the chicken and softening the onion
1/4 cup yellow onion, diced — builds the flavor base
1 cup uncooked extra-long grain rice — the starchy heart of the bowl (long-grain stays fluffy)
1 (14.5 oz) can diced tomatoes, drained — bright acidity and moisture without needing fresh tomatoes
1 (15 oz) can black beans, drained and rinsed — fiber, creaminess, and protein bulk
1 tsp garlic powder — simple, shelf-stable garlic flavor
1 tsp onion powder — boosts savory depth
2 tsp chili powder — gives warmth and a hint of smokiness
Salt and pepper to taste — essential to lift all the flavors
2 to 2 1/4 cups water or low-sodium chicken broth — liquid for cooking the rice and melding flavors

Optional add-ons

Fresh cilantro, chopped — bright garnish that finishes the bowl beautifully
Lime wedges — a squeeze of lime brightens the whole dish
Shredded cheddar or Monterey Jack cheese — melted comfort if you like it cheesy
Sour cream or Greek yogurt — creamy cooling contrast for the chili spices
Sliced avocado or a scoop of guacamole — richness and texture
Corn kernels (fresh, canned, or frozen) — adds sweetness and color
A dash of smoked paprika or cumin — deepen the smoky, southwestern notes
Crushed tortilla chips or strips for crunch — textural contrast that’s addicting

Substitutions and shortcuts

Chicken: Use boneless skinless thighs instead of breasts for more forgiving, juicier meat—reduce cooking time slightly.
Rice: If you only have medium-grain rice, it will still work, but adjust liquid and cooking time per the package. For brown rice, use more liquid and a longer cook time (see notes in the steps).
Broth: Use low-sodium chicken broth for extra flavor. If you only have water, add an extra pinch of salt and a splash of soy sauce or Worcestershire for depth (no alcohol or pork ingredients).
Beans: Swap black beans for pinto beans or kidney beans if that’s what you have.
Tomatoes: Use a can of fire-roasted diced tomatoes for more smoky flavor. If fresh tomatoes are in season, dice 2 medium tomatoes and use them in place of the canned ones, but you may need a touch more liquid.
One-pot shortcut: If you’re short on time, use pre-cooked rotisserie chicken (shredded) added near the end—reduce rice cook time accordingly.
Spice mix: Replace individual spices with 2 tablespoons of store-bought taco seasoning if that’s handier (watch salt levels).

##How to Make One Pot Chicken Burrito Bowl Step-by-Step
I like to think of this as kitchen comfort with a predictable rhythm: brown, season, combine, and let the pot do the work. I’ll walk you through each step like you’re standing next to me.

Prep your ingredients first. Cut the chicken into even, bite-sized pieces so they cook at the same rate. Drain the diced tomatoes and rinse the black beans. Measure the rice and spices, and have your water or chicken broth ready. This mise en place keeps the cooking smooth and stress-free.
Heat the oil. Place a large, heavy-bottomed pot or Dutch oven over medium heat and pour in 3 tablespoons of olive oil. Let it warm for about 30 seconds — you want it shimmering but not smoking. Proper heat helps get a nice browning on the chicken.
Soften the onion. Add the diced yellow onion to the pot and sauté, stirring occasionally, for 3–4 minutes until it becomes translucent and fragrant. The softened onion is the flavor foundation, so don’t rush this step.
Brown the chicken. Increase the heat slightly if needed and add the bite-sized chicken pieces in a single layer. Let them sear without moving for about 2 minutes to get a golden edge, then stir and continue cooking until lightly browned on all sides but not fully cooked through (about 3–4 minutes total). Browning adds depth of flavor.
Add the spices. Sprinkle in the garlic powder, onion powder, and 2 teaspoons of chili powder. Stir the chicken and onion so the spices coat the pieces and toast for about 30–45 seconds. This brief toasting wakes up the dry spices and builds aroma.
Mix in the rice, tomatoes, and beans. Pour the uncooked rice into the pot and stir to combine with the chicken and spices. Add the drained diced tomatoes and the rinsed black beans, distributing everything evenly. The rice will absorb flavors as it cooks.
Add the cooking liquid. Pour in enough water or chicken broth to cover the rice and chicken by about 1/4–1/2 inch — typically around 2 to 2 1/4 cups for long-grain white rice. Give everything a gentle stir to level the surface and make sure no rice is stuck to the bottom.
Bring to a boil, then simmer. Turn the heat to medium-high and bring the pot to a gentle boil. As soon as it reaches a simmer, reduce the heat to low, cover with a tight-fitting lid, and let it cook undisturbed for about 18–22 minutes. Resist peeking because steam is what cooks the rice evenly.
Check doneness. After about 20 minutes, remove the lid and test the rice and chicken. The rice should be tender and the chicken cooked through (no pink inside and the juices run clear). If the rice is still firm, recover and cook another 2–3 minutes. If there’s too much liquid left, uncover and simmer for a minute or two to evaporate.
Rest and fluff. Turn off the heat and let the pot sit covered for 5 minutes. This resting step lets the rice settle and finish tenderizing. Then use a fork to gently fluff the rice and mix everything together, lifting from the bottom so nothing sticks.
Finish and serve. Taste and adjust salt, pepper, or chili powder if needed. Spoon into bowls and add your favorite toppings—cilantro, lime wedges, cheese, avocado, or a dollop of sour cream. Serve warm and enjoy the comfort of a full meal from one pot.

Pro tip: If using brown rice, increase the liquid by about 1/2 cup and extend the simmer time to 35–45 minutes; keep the lid on and check for doneness toward the end.

##Common Mistakes to Avoid
A One Pot Chicken Burrito Bowl is forgiving, but a few small missteps can change the texture or flavor. I’ve learned these the easy way—by fixing bowls that needed rescuing. Here’s what to watch for.

Mistake 1: Not browning the chicken properly

If you skip browning or crowd the pot, the chicken steams instead of develops flavor. Take a little extra time to let the pieces sear in a single layer before stirring. That golden crust adds savory depth.

Mistake 2: Lifting the lid too often

Rice cooks with steam, and opening the lid releases heat and extends cooking time. Trust the pot—only check near the end of the cooking window. When you lift too frequently, you risk uneven rice and longer wait times.

Mistake 3: Using the wrong rice-to-liquid ratio

Different types of rice require different amounts of liquid. Using too much will make the bowl soupy; too little leads to undercooked rice. Start with about 2 to 2 1/4 cups liquid for 1 cup long-grain white rice and adjust if using brown or short-grain varieties.

##Serving Suggestions for One Pot Chicken Burrito Bowl
This bowl is a blank canvas—simple, comforting, and ready for your favorite finishes. A little extra time with toppings turns this into a family-style feast.

I like to keep a few staples on hand so everyone can personalize their bowl.

Fresh and bright

Serve with lime wedges and chopped cilantro for a bright, fresh finish. A squeeze of lime pulls everything together and cuts through the richness.

Creamy and indulgent

Offer shredded cheese, sour cream, or sliced avocado for those who want a richer bowl. The cool creaminess balances the spices beautifully.

Crunchy and fun

Set out crushed tortilla chips or crispy roasted pepitas (pumpkin seeds). The crunch adds texture contrast to the soft rice and beans.

(And if you ever want a simple chicken-and-potatoes one-pan alternative, my quick go-to is this one-pan chicken and potatoes—it’s another weeknight champion.)

##Conclusion
I hope this One Pot Chicken Burrito Bowl feels like a friendly, low-fuss dinner idea you’ll return to again and again—because it’s easier than it looks, endlessly customizable, and cozy enough for any night you want comfort without the cleanup. If you’re looking for another version with a slightly different method or extra flavor ideas, check out this helpful take on a similar concept at One-Pot Chicken Burrito Bowl Recipe – No. 2 Pencil. Now grab a pot, a few pantry staples, and make a bowl that feels like home.

##FAQs About One Pot Chicken Burrito Bowl

Q1: How long does the One Pot Chicken Burrito Bowl keep in the fridge?
A1: The One Pot Chicken Burrito Bowl will keep well in an airtight container for 3–4 days. For best texture, store toppings like avocado and sour cream separately and add when reheating.

Q2: Can I freeze the One Pot Chicken Burrito Bowl?
A2: Yes—cool completely, then portion into freezer-friendly containers. It freezes for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave, adding a splash of water or broth if it seems dry.

Q3: Is the One Pot Chicken Burrito Bowl healthy?
A3: It can be. The recipe includes lean protein, fiber-rich black beans, and tomato goodness. Use brown rice for extra fiber and swap sour cream for Greek yogurt to boost protein while keeping it lighter.

Q4: Can I make the One Pot Chicken Burrito Bowl in a rice cooker or Instant Pot?
A4: You can adapt it. In a rice cooker, sauté the onion and chicken first in a pan, then add everything to the cooker with the rice and liquid. For an Instant Pot, use sauté mode for browning, then cook on high pressure for about 8 minutes with a 5–10 minute natural release. Adjust liquid slightly for pressure cooking.

Q5: How can I make the One Pot Chicken Burrito Bowl spicier or milder?
A5: To make it spicier, add a teaspoon of cayenne, diced jalapeño, or hot salsa. To make it milder, reduce the chili powder to 1 teaspoon and avoid spicy toppings; add mild cheese and a dollop of yogurt or sour cream to cool each serving.

One Pot Chicken Burrito Bowl