One-Pot Burrito Chicken and Rice.
Look at this baby.
What I’ve deemed as one of the ugliest dishes I’ve ever made also turns out to be one of the most delicious.
And one of the easiest! I swear. It’s made for your Monday.
ONE POT. One pot you guys, that it’s. Err, should I say, one PAN. One skillet, one pan, one pot – whatever the heck you have, it’s all getting made in the same dang thing. Super simple and full of flavor.
Except for the guac. We are going to dirty another bowl for a side of guac, but I’m almost certain that the guac deserves it. I’d do anything for guac.
A few weeks ago I made Cathy’s one pot chicken and rice and it was phenomenal. Like, so so so good.
I’ve been thinking about the concept ever since, wanting to make a version of my own but completely stumped on the flavor. Then, as like everything else in my life, I solved the problem with Mexican-inspired food.
This is a frequent occurrence.
Read: my life. Always. Everyday.
It’s certainly more tex-mex, but I figured I’d make a one-pan enchilada chicken and rice. Then, once it was made, I determined it was much more taco chicken and rice than enchilada chicken and rice. Maybe even burrito chicken and rice. THAT’S IT. I’m sold. Burrito chicken and rice – in one pan. You have the base of your bowl here in this skillet and all you need to do is add your pico, cheese and guac on top.
I LOVE THIS LIFE.
So this is it. It’s kind of like tex-mix dirty rice with chicken. It’s ugly as sin. It’s brown and seared and doesn’t look like much, but that color translates to a whole ton of flavor.
I used fire roasted tomatoes and all the spices from my homemade enchilada sauce. I added bell peppers and onions to mine, you could even sauté a jalapeno in there too. Black beans and corn went in too – this is like a whole entire MEAL! I chopped up my chicken, but only for photo purposes. I love the idea of leaving whole chicken thighs in the skillet and making it more of a “chicken dinner” feel than a burrito bowl on a plate feel.
Are you feeling it? The options are endless.
Since toppings are the most important part (hello, do you agree, are we friends here?! Or what.), I knew I wanted tons of queso fresco cheese, some fresh pico on top while the tomatoes are still juicy and sweet and the good old green stuff, of course.
I would eat guacamole off a shoe if I had to.
One-Pan Burrito Chicken and Rice
Ingredients
- 2 tablespoons canola or vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 sweet onion, diced
- 1 red pepper bell pepper, diced
- 1 tablespoon tomato paste
- 1 (14-ounce) can fire roasted tomatoes
- 1 cup low-sodium chicken stock
- 1 cup uncooked long-grain brown jasmine rice
- 1 cup black beans
- 2/3 cup sweet corn
for topping:
- fresh cilantro
- sliced green onions
- sliced jalapeños
- queso fresco cheese
Instructions
- Heat a large skillet over medium-high heat and add the oil.
- In a bowl, stir together the chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne pepper, salt and pepper. Take half of the spice mixture and sprinkle it over the chicken. Add the chicken to the skillet and cook until brown on all sides, about 4 minutes per side. Once brown, remove the chicken and set it aside on a plate.
- Reduce the heat to medium-low and add the peppers and onions. Cooking, stirring often, until soft – about 5 minutes. Sprinkle on the rest of the spice mixture and add the tomato paste. Stir well to combine. Cook for another 5 minutes, stirring often. Pour in the fire roasted tomatoes, chicken stock, rice, black beans and corn. Stir and bring the mixture to a boil. Once boiling, reduce to a simmer, add the chicken and stir again. Cover the skillet and cook until the rice is cooked through, about 30 to 40 minutes. This will vary depending on the brand of your rice, but check the rice after 30ish minutes.
- Serve with whatever you’d like – inside of a tortilla, on a salad, with guacamole and salsa. Whatever!
Notes
Did you make this recipe?
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I appreciate you so much!
Isn’t that a plate of dreams?!
50 Comments on “One-Pot Burrito Chicken and Rice.”
This looks frankly fabulous. I’m always after easy one pot and Mexican style dishes (one of my favourite flavours too!) and it is also a flavour profile my family loves. And then the people who love cheese (not me) can have cheese on top, and the people who don’t like guac (everyone but me, crazy, right?) can skip out on that.
While we’re talking about one pot, stovetop rice and protein goodness/ flavourings, have you tried making a Jambalaya? http://www.rachelphipps.com/2013/09/student-suppers-for-jamies-money-saving.html
i haven’t, but i need to! it’s one of eddie’s favorite meals!
The recipe above is just a basic one designed for college students, but a good starting point! (I’m now craving sausage and shrimp again..!)
This sounds so delicious. and with all those spices, the flavor will be incredible too. Plus, a one pot meal is always my type of meal. Can’t wait to try!
thanks andrea!
Love this recipe! Are the black beans already cooked here when you add them to the skillet or are they dry?
Can’t wait to try this soon!
yep, cooked! just uncooked rice. :)
Yum! That looks delicious & one pot dinners are such a weeknight lifesaver!
Kari
http://www.sweetteasweetie.com
agree! they so are.
The toppings are key- love this! So quick and easy for a Monday
thanks emily!
I literally have chicken and rice waiting for me to do something with it tonight. Perfect!
yessss! winner.
the ugly dish struggle is REAL, but I’d say you handled it just fine :)
thanks christine!
I think this looks delicious, but I have eaten some delicious yet ugly dishes too! :)
thanks laura!
u must try using cemani chicken as your ingredient.
cemani chicken is black chicken which is famous for black magic purpose(in my country), but i hear the taste is good
Happy birthday to Eddie tomorrow! We share a birthday, so I’m looking forward to seeing what you’ve got in store for him so I can copy it :)
My life lately has been heated conversations with my husband on the topic of “how many mini-Donovans are we going to bring into this crazy world?” Ugh. Exhausting. But I feel like if I ply him with this next time I bring it up, maybe it will give me the edge? He’s real crazy about Mexican food so….
NEED YOUR GUAC RECIPE??
That looks delicious!
If that is ugly…..who wants beautiful!!!!! :-) I know what we are having for dinner now!
hey girl this is right up my alley! Yummy!
Just made this with chicken thighs. It was amazing! :)
i get Paid Over £80 per hour working from home with 2 kids at house. I never thought I would be able to do it but my best friend earns over £9185 a month doing this and she convinced me to try. The potential with this is endless………… http://www.GoldWAy4.com
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just as Shirley answered I am alarmed that a single mom can make $6086 in 4 weeks on the computer . straight from the source ⥬ ➧ ????7.???
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Lol! “I could eat guacamole off a shoe!” Is my new go-to saying. Thanks for the recipe. I will blind fold my children & make them eat it.
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Always a good place for me to find a recipe
This looks extremely tasty. I need to try it!
xx
http://www.mybeautrip.com
wow..that look so tasty..thanks for your recipe information.. i will try to cook it :-)
Been dreaming about this since I pinned it last week and made it tonight with ground turkey….so yummy! Sadly walked out of the grocery store without avocados but that would have put it over the top. Could seriously make one of your dishes for dinner every week! Congrats on cookbook #2!! Can’t wait for it to come out!
hummmm.. that look so delicious..
Umm clt + p… print. Looks great! Trying tomorrow.
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I made this the other night…so delicious! Thank you so much for the recipe.
As always, this was delicious!
Yum! That looks delicious & one pot dinners are such a weeknight lifesaver
I’ve made this twice. Love the flavor and that it’s all in one pot. I’ve had trouble getting the rice to cook. I’m using brown long-grain jasmine rice and I even tried adding much more stick the second time. Both times it took about 1 hour 15 minutes for the rice to cook. Any thoughts?
Would you suggest being able to freeze this, and re-heat for later? I am pregnant, and working on my list of freezer meals for when baby comes in August and this seems like it would be great, but wondered your thoughts?! Congratulations to you and your newest addition!!
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I made this for dinner (I love one pot dishes that last the week!) and it was delicious! I don’t usually have very much luck with getting brown rice to soften, but your liquid proportions were perfect. Thanks for the recipe!
hey girl this is right up my alley! Yummy!
This looks extremely tasty. I need to try it!
( https://www.thetaylorsauce.com/french-riviera-part-two/ )
We made this for dinner tonight and it was delicious. Spicy, but damned good
This dish is delicious that my partner and I have made it multiple times. It is amazing.
I wasn’t expecting this to be so good! This is the best thing I’ve cooked in a while – and with guac it’s mouth-watering. This is for sure a new staple