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One-Pan Burrito Chicken and Rice

5 from 3 votes
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  • 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


  • 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!


[adapted from noble pig]

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