I do love a cheesy, slightly spicy chicken burrito, and I almost equally love a supper that cooks up in exactly one easy to clean up pot.
(The Southern husband loves this too, since he is the one who actually DOES the clean-up!)
And – bonus points! – in this case we are swapping out the usual burrito tortilla wrapping for a bowl, making this meal practically angelic to eat. Ha!
Ingredients You’ll Need to Make Chicken Burrito Bowls!
This list might look a little long, but I promise that the recipe making process is just a hop, skip and a jump!
Here’s How To Make Chicken Burrito Bowls!
STEP 1: Start by sautéing a peeled and chopped sweet onion in 2 tablespoons of olive oil in a large skillet until it starts to soften. Scoop them out and set aside.
STEP 2: Season a pound of skinless, boneless chicken with salt and pepper and add to the pan. Sauté until cooked through (about 4-5 minutes a side or until it registers 165 on a cooking thermometer), turning halfway through. Remove from the pan and shred it into bite sized pieces. (We love our Bear Paws Shredder Claws for this!)
STEP 3: Add one more tablespoon of olive oil to the pan and sauté a cup of uncooked rice for about 2 minutes.
STEP 4: Stir in a drained can of diced tomatoes with chilies, 2 1/2 cups of chicken broth, 2 teaspoons of chili powder and 1 teaspoon of cumin.
STEP 5: Bring this glorious concoction to a simmer, cover and reduce the heat to low and cook for 20 minutes or until the rice is nice and tender, adding additional chicken broth if you need it. Give it a taste and add more salt and pepper if you need it.
STEP 6: Now! Stir in the cooked chicken and 2 cups of corn kernels (fresh or thawed are both fine) and sprinkle the whole thing with 8 ounces of cheddar or Mexican blend shredded cheese. Pop the cover back on and let it sit for about 5 minutes until the cheese is melted.
STEP 7: Divide it up among bowls, garnish with scallions and sour cream and serve it up!
More Tips For Making Chicken Burrito Bowls!
100% yes! This is a great way to use up leftover chicken – or you can speed things up by using a rotisserie chicken from your friendly neighborhood supermarket.
Yes, yes and yes! Substitute the same amount of protein or veggies in Step 2, make sure whatever you pick is cooked through, and continue on!
You can! It’s all about the chili powder. The amount in this recipe gives you a slightly spicy taste, so you can either dial it up or down.
The only possible way to make this recipe more delicious is if you give the cook a margarita while he or she is whipping it up.
Come to think of it, that will work for any recipe! Cheers!
Chicken Burrito Bowls
Prep Time: 15 minutes- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
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Pin RecipeDescription
This fun one pot recipe for cheesy chicken burrito bowls takes all the delicious ingredients of this favorite spicy supper and swaps the tortilla for a bowl!
Ingredients
- 1 pound boneless, skinless chicken breast
- 3 tablespoons olive oil
- 1 sweet onion, peeled and diced
- 1 cup white rice, uncooked
- 1 14.5 oz can diced tomatoes with green chiles, drained
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 1/2 cups chicken broth
- 2 cups corn kernels
- 8 ounces cheddar or Mexican blend shredded cheese
- Sea salt and pepper
- 2 scallions, chopped
- Sour cream for garnish
Instructions
- Start by sautéing onions in 2 tablespoons of olive oil in a large skillet until they start to soften. Scoop them out and set aside.
- Season chicken with salt and pepper and add to the pan. Sauté until cooked through (about 4-5 minutes a side or until it registers 165 on a cooking thermometer), turning halfway through. Removed from the pan and shred it into bite sized pieces.
- Add one more tablespoon of olive oil to the pan and sauté the uncooked rice for about 2 minutes.
- Stir in tomatoes, chicken broth, chili powder and cumin.
- Bring to a simmer, cover and reduce heat to low and cook for 20 minutes or until the rice is nice and tender, adding additional chicken broth if you need it. Give it a taste and add more salt and pepper if you need it.
- Now! Stir in the chicken and corn and sprinkle the whole thing with cheese. Pop the cover back on and let it sit for about 5 minutes until the cheese is melted.
- Divide it up among bowls, garnish with scallions and sour cream and serve it up!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
OTHER SPICY CHICKEN RECIPES WE LOVE!
 This easy, zesty recipe for Dorito chicken casserole is a kid-friendly supper that will have everyone asking for more! |
 Quick and easy chicken tostadas are a great way to use up leftover chicken! Try this healthy version of this Mexican classic for supper soon and get ready for them to ask for seconds. |
 This creamy chicken enchilada casserole recipe is perfect for a hungry crowd, and so easy to put together! |
I'D LOVE IT IF YOU WOULD RATE THIS RECIPE
(AND COMMENTS ARE WONDERFUL TOO!)