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One-Pot Chicken and Black Bean Burrito Bowls
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One-Pot Chicken and Black Bean Burrito Bowls

45 minServes 8Nutri-Score B€€
from @beaninstitute9 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • boneless, skinless chicken thighs (cut into 1-inch cubes)Meat680 g
  • olive oilPantry15 ml
  • yellow onion (diced)Produce1 piece
  • jalapeño (seeded and minced (optional))Produce1 piece
  • long-grain white rice (uncooked)Grains185 g
  • black beans (canned, drained and rinsed)Pantry425 g
  • diced tomatoes (canned, with juices)Pantry410 g
  • frozen cornProduce165 g
  • chicken brothPantry480 ml
  • lime (juiced (half a lime))Produce1 piece
  • chili powderSpices6 g
  • ground cuminSpices2 g
  • smoked paprikaSpices2 g
  • garlic powderSpices3 g
  • onion powderSpices2 g
  • dried oreganoSpices1 g
  • kosher saltSpices3 g
  • black pepperSpices1 g
  • shredded cheese (for topping)Dairy120 g
  • sour cream or Greek yogurt (for topping)Dairy120 g
  • avocado (diced, for topping)Produce1 piece
  • fresh cilantro (for topping)Produce15 g
  • green onions (sliced, for topping)Produce2 pieces
  • hot sauce (for topping)Pantry30 ml

per serving

Nutrition

328kcal

Carbs
31 g
Proteins
22 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • wooden spoon
  • fork

step by step

Method

  1. Soften the onion and jalapeño

    • Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat.
    • Add the onion and jalapeño and cook until softened.
    Step 1

  2. Brown the chicken with the seasonings

    • Add the cubed chicken along with the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt and pepper (or taco seasoning).
    • Cook, stirring occasionally, until the chicken is browned.
    Step 2

  3. Toast the rice

    • Stir in the uncooked rice and heat, stirring, so it coats the spices.
    Step 3

  4. Add the liquids and beans

    • Add the chicken broth, diced tomatoes with their juices, black beans and frozen corn.
    • Stir well, scraping the bottom of the pot.
    Step 4

  5. Simmer until the rice is tender

    • Bring to a gentle boil, stirring occasionally so the rice doesn't stick to the bottom.
    • Reduce the heat to low, cover and simmer until the rice is tender and the liquid is absorbed.
    Step 5

  6. Rest and finish with lime

    • Remove from the heat and let stand, covered.
    • Fluff with a fork and stir in the lime juice.
    Step 6

  7. Serve with toppings

    • Divide into bowls and top with shredded cheese, sour cream, avocado, cilantro, green onions, lime wedges and hot sauce.
    • Leftovers can be frozen without toppings and reheated with a splash of broth or water.
    Step 7
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