As I stood in the bustling kitchen, the aroma of sizzling chicken and spices wafted through the air, transporting me straight to the heart of Tex-Mex country. It was a moment I’d savored time and time again, and yet, it never failed to put a smile on my face. And that’s what this Chicken Burrito Bowl recipe does – it brings a taste of that vibrant energy to the comfort of your own home. While you may be tempted to save it for another day, don’t – make it tonight and let the flavors transport you to a culinary haven. Pair it up with some additional heat from our Cajun Chicken Rice Bowls for an unforgettable dinner experience!
Recipe Courtesy of Our Kitchen
The Chicken Burrito Bowl Everyone Is Saving Right Now
★★★★★ (55 Reviews)
Ingredients
1 (1 1/2-2 pound) boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil, divided
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 can (15 ounces) black beans, drained and rinsed
1 cup long grain rice
1 cup frozen corn kernels
1 cup diced tomatoes
Shredded cheese, for serving (Monterey Jack or Cheddar)
Directions
1
Cook the rice according to the package instructions and set aside.
2
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove from heat and set aside.
3
In the same skillet, add the remaining 1 tablespoon olive oil, cumin, chili powder, paprika, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly.
4
Add the black beans, corn kernels, and diced tomatoes to the skillet. Stir to combine and cook for an additional 2-3 minutes.
5
Divide the cooked rice and chicken between four bowls. Top with the bean and corn mixture, shredded cheese, and any desired toppings. Serve immediately and enjoy!
