Loads of flavorful chicken, rice, beans and veggies simmered with amazing spices and smothered in cheese in one pot and ready in 30 minutes!! This recipe comes from Melissa over at No. 2 Pencil. You can read more about Melissa here. You can be sure I will be heading back over there, as this is one recipe where I did not have to change a single thing – it’s absolutely perfect!!!
For this recipe, I used my 5-Qt. Non-Stick Sauté Pan:
One-Pot Meal Maker
Weeknights have met their match! This 5-qt. (4.7-L) sauté pan has high walls, so it’s perfect for one-pot meals and skillet dinners for the whole family. It’s large enough to cook up to four chicken breasts at a time! The stainless-steel handle and glass lid let you easily transfer this pan from the stove-top to the oven, and the helper handle gives you the support you need to avoid spills. It’s coated on the inside and outside with high-quality nonstick coatings, which helps food slide right out and makes cleanup a breeze.
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Let’s jump right in!
Ingredients
- 1-pound boneless chicken breast cut into 1-inch pieces
- 3 tablespoons olive oil divided
- ¼ onion diced
- 1 cup extra-long grain white rice uncooked
- 14.5 ounces diced tomatoes canned, drained
- 15 ounces black beans canned, drained
- 2 ½ cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ cup Monterey jack cheese shredded
- ½ cup cheddar cheese shredded
For Topping
- Freshly diced tomatoes
- Green onions, sliced
- Limes
- Sour cream or crèma lima
Instructions
Dice chicken, onion, tomatoes, and green onions. Shred cheese.
Heat two tablespoons of olive oil over medium-high heat. Add onions, and sauté for 5 minutes, or until translucent.
Add in chicken, and sauté for 4-5 minutes, until beginning to brown.
Move chicken and onions to one side of pan. Add remaining olive oil and rice to pan, and sauté for 2 minutes, until lightly toasted.
Add tomatoes, black beans, broth and spices, stirring to combine. Bring to a boil; reduce heat, cover and simmer 20 minutes, until liquid is absorbed and rice is tender.
Remove from heat, add in both cheeses, then cover pan for an additional 2 minutes, or until cheese is melted.
Serve immediately with your favorite toppings.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!!
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One-Pot Chicken Burrito Bowls – No. 2 Pencil (Video)
Equipment
Ingredients
- 1 lb boneless chicken breast cut into 1-inch pieces
- ¼ onion diced
- 1 cup extra-long grain white rice uncooked
- 14.5 oz diced tomatoes canned, drained
- 15 oz black beans canned, drained
- 2.5 cups chicken broth
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ cup Monterey jack cheese shredded
- ½ cup cheddar cheese shredded
For Topping
- tomatoes freshly diced
- green onions sliced
- limes
- sour cream or crema lima
Instructions
- Dice chicken, onion, tomatoes, and green onions. Shred cheese.
- Heat two tablespoons of olive oil over medium-high heat. Add onions, and sauté for 5 minutes, or until translucent.
- Add in chicken, and sauté for 4-5 minutes, until beginning to brown.
- Move chicken and onions to one side of pan. Add remaining olive oil and rice to pan, and sauté for 2 minutes, until lightly toasted.
- Add tomatoes, black beans, broth and spices, stirring to combine. Bring to a boil; reduce heat, cover and simmer 20 minutes, until liquid is absorbed and rice is tender.
- Remove from heat, add in both cheeses, then cover pan for an additional 2 minutes, or until cheese is melted.
- Serve immediately with your favorite toppings.
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