Look at this baby.
It may not be the prettiest dish I’ve ever cooked, but it’s one of the tastiest — and one of the easiest. Perfect for a busy Monday night.
ONE POT. One pan, one skillet — whatever you have. This whole meal comes together in one pan, which means minimal cleanup and maximum flavor.
We will, however, use an extra bowl for guacamole. Because guac is essential and worth the extra dish.
I first fell for the one-pot concept when I made a stovetop chicken and rice recipe and wanted to adapt it with Mexican-inspired flavors. The result is a one-pan burrito-style chicken and rice that’s hearty, comforting and flexible.
This version leans tex-mex: bell peppers, onions, fire-roasted tomatoes, black beans and corn build a full meal in the pan. You can leave whole chicken thighs in the skillet for a “chicken dinner” feel, or cut the cooked chicken into pieces for a burrito bowl presentation — both work beautifully.
The dish looks rustic — browned and deeply colored — but that unglamorous appearance equals bold flavor. I used fire-roasted tomatoes and a spice mix inspired by enchilada sauce: chili powder, cumin, smoked paprika, garlic and onion powders, with a touch of cayenne.
Additions like a sautéed jalapeño, extra bell peppers, or leaving the chicken whole are all great ways to customize. Black beans and corn make this a complete, balanced meal straight from the skillet.
Toppings make the dish. I love lots of queso fresco, a bright pico de gallo while the tomatoes are still juicy, sliced green onions, cilantro and plenty of guacamole. Serve it with salsa or spoon it into tortillas — whatever you prefer.
One-Pan Burrito Chicken and Rice
4
to 6
1 hr 20 mins
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Ingredients
- 2 tablespoons canola or vegetable oil
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- 1 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 black pepper
- 1 sweet onion, diced
- 1 red 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
Instructions
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Heat a large skillet over medium-high heat and add the oil.
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In a bowl, mix the chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne, salt and pepper. Toss half the spice mix with the chicken. Add the chicken to the skillet and brown on all sides, about 4 minutes per side. Remove and set aside.
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Reduce heat to medium-low and cook the peppers and onions until softened, about 5 minutes. Add the remaining spice mix and tomato paste; stir and cook another 5 minutes. Pour in the fire-roasted tomatoes, chicken stock, rice, black beans and corn. Stir and bring to a boil.
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Reduce heat to a simmer, return the chicken to the pan, cover and cook until the rice is tender, about 30 to 40 minutes (check at 30 minutes; cooking time varies by rice brand).
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Serve as desired — in tortillas, over a salad, or straight from the skillet with guacamole, pico and cheese on top.
Notes
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Isn’t that a plate of dreams?