If you haven’t noticed, we love Mexican food around here. When we were living in Philly, we lived in a neighborhood with lots of Mexican restaurants and food carts, so we certainly enjoyed the authentic Mexican food there. After moving to the DC area I was shocked how expensive Mexican food is here. Other than Chipotle or qdoba, you pretty much won’t find anything under $10.
A few months ago I began making my burrito bowls at home. A few of my favorite homemade burrito bowls include the Chipotle’s CopyCat Chicken Burrito Bowls and the Qdoba Copycat Chicken burrito bowls. It’s really fun and much more affordable making the bowls at home.
This one pot chicken burrito is even better. It’s delicious, cooks in under 30 minutes and cleanup is a breeze! It’s perfect as a weeknight meal 🙂 We’ve had this recipe on our dinner routine for a few months now because of how delicious and easy it is to make.
- 1 pound chicken breasts cubed into 1 inch pieces
- 1/2 cup diced onion
- 1 Tablespoon olive oil
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can corn drained
- 1 14.5 oz can diced tomatoes
- 1 4 oz can diced green chiles
- 1/4 cup Chunky Salsa
- 1 cup jasmine or Basmati rice I used Basmati
- 2 Tablespoons taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups chicken stock or water
- 1 cup shredded cheddar/jack cheese
- Optional toppings:
- Sour cream
- Heat a large pan or pot to medium heat. Add the cubed chicken, onion and olive oil. Saute for 2-3 minutes or until the chicken is cooked and the onions are lightly browned.
Add the black beans, corn, tomatoes, green chiles,salsa, jasmine rice, taco seasoning,cumin, chili powder and salt & pepper. Pour in chicken stock or water and then bring to a light boil. Cover the pan and reduce heat to low. Cook for 15-20 minutes, or until the rice is all the way cooked.
- Top with your favorite toppings.