One Pot Chicken Burrito Bowls
Try this One Pot Chicken Burrito Bowls recipe, or contribute your own.
Try this One Pot Chicken Burrito Bowls recipe, or contribute your own.
- salt & pepper to taste
- 1 small yellow onion diced
- 1 teaspoon ground cumin
- sour cream
- 2 tablespoons extra-virgin olive oil
- garnishes:
- lime wedges
- 1 15- ounce can black beans drained and rinsed
- shredded iceberg lettuce
- 1 cup extra long-grain rice uncooked
- 3 large garlic cloves minced
- 22/3 cups chicken broth
- 1.5 pounds cooked chicken cut into bite-sized pieces
- 1 10- ounce can ro*tel tomatoes (i used their lime & cilantro vari
- 1/2-1 teaspoon chili powder (depending on how spicy you like it)
- 2 cups shredded mexican cheese
- roma tomatoes diced
- avocado diced
- green onions sliced
- Carbohydrate 47.0493931791908 g
- Cholesterol 7368.80859506667 mg
- Fat 1512.14181488353 g
- Fiber 19.9072453909334 g
- Protein 1869.0922200044 g
- Saturated Fat 426.132395859919 g
- Serving Size 1 1 recipe (10359g)
- Sodium 7070.65068318074 mg
- Sugar 27.1421477882574 g
- Trans Fat 128.616291911583 g
- Calories 21722 calories
Step-by-step
- In a large, deep pan over medium heat add the olive oil.
- Once the oil is shimmering add the onion and cook, stirring occasionally, until the onions soften; about 3-5 minutes.
- Add the rice to the pan and saute the rice until it starts to brown; about 3-5 minutes.
- Add the garlic and cook until fragrant; about 30 seconds.
- Add the chicken broth, cooked chicken, black bean, RO*TEL, chili powder, and ground cumin to the pan.
- Stir to combine.
- Bring the mixture to a low boil, then reduce heat to low.
- Cover and cook 20-25 minutes until the rice is tender.
- Turn off the heat, uncover, and fluff the mixture briefly with a fork.
- Season with salt and pepper.
- Add the cheese and stir to combine.
- Add your garnishes, and serve!
Grains of extra-long-grain rice emerge from the simmering broth plump yet distinct, bound by melted cheese and punctuated by acidic tomatoes and earthy cumin. Historically, dishes combining starches, legumes, and preserved proteins trace back to ancient provisioning practices where single-vessel cooking preserved precious fuel. Modern variations retain this utilitarian efficiency.
Freezing, Thawing, and Reheating Dynamics
Batch cooking requires careful temperature control during storage. Cool the finished base to 40 degrees Fahrenheit within two hours of cooking before transferring the contents to airtight containers. Properly sealed portions maintain quality in a freezer set at zero degrees for up to three months. Thaw frozen containers overnight in a refrigerator operating below 38 degrees. Reheat portions gently on a stovetop over medium-low heat, adding two tablespoons of water per cup of rice to rehydrate starches that hardened during freezing.
- Rice turns mushy: The liquid-to-grain ratio was altered or the pan remained uncovered too long during the initial simmer, causing uneven steam distribution.
- Cheese separates into oil: Heat was applied too aggressively after the dairy was added; always fold cheese into the mixture off the direct heat source.
- Beans break down: Stir the black beans gently after adding them to prevent the softened skins from rupturing against the pan base.
