This is pretty much a burrito bowl made in a single pot. Even the rice gets cooked right in! So easy for those weeknights!

One Pot Beans, Chicken and Rice - This is pretty much a burrito bowl made in a single pot. Even the rice gets cooked right in! So easy for those weeknights!

I almost came home with a puppy today, which would tally up to a total of three dogs at home. I was really close. The only thing that stopped me was that someone already adopted him a second before me.

One Pot Beans, Chicken and Rice - This is pretty much a burrito bowl made in a single pot. Even the rice gets cooked right in! So easy for those weeknights!

So I think I may just drown my puppy sorrows in this one pot burrito bowl since burrito bowls are pretty much the best thing since sliced bread.

One Pot Beans, Chicken and Rice - This is pretty much a burrito bowl made in a single pot. Even the rice gets cooked right in! So easy for those weeknights!

And since puppy 3 is not with me, I’ll douse this with extra sour cream, salsa and guacamole. No judgment, please.

One Pot Beans, Chicken and Rice

One Pot Beans, Chicken and Rice

This is pretty much a burrito bowl made in a single pot. Even the rice gets cooked right in! So easy for those weeknights!
5 stars (1 rating)

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 2 cups vegetable broth
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can whole kernel corn, drained
  • 2 cups instant white rice
  • 2 Roma tomatoes, diced
  • Juice of 2 limes
  • 2 teaspoons lime zest
  • ¼ cup chopped fresh cilantro leaves
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  • Stir in vegetable broth, beans and corn. Bring to a boil; stir in rice and cover. Remove from heat.
  • Let stand 5 minutes or until broth is absorbed. Stir in tomatoes, lime juice, lime zest and cilantro; season with salt and pepper, to taste.
  • Serve immediately.

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