One-Pot Burrito Chicken and Rice.

Look at this baby.

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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 burrito chicken and rice I howsweeteats.com

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.

one pot burrito chicken and rice I howsweeteats.com

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.

one pot burrito chicken and rice I howsweeteats.com

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.

one pot burrito chicken and rice I howsweeteats.com

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.

one pot burrito chicken and rice I howsweeteats.com

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 pot burrito chicken and rice I howsweeteats.com

5 from 2 votes
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Yield: 4 to 6
One-Pan Burrito Chicken and Rice
Total Time:
1 hr 20 mins
 
Ingredients
  • 2 tablespoons canola or vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 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
  1. Heat a large skillet over medium-high heat and add the oil.
  2. 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.
  3. 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.
  4. Serve with whatever you’d like – inside of a tortilla, on a salad, with guacamole and salsa. Whatever!
[adapted from noble pig]

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Isn’t that a plate of dreams?!