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.
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.
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
This is pretty much a burrito bowl made in a single pot. Even the rice gets cooked right in! So easy for those weeknights!
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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Would frozen corn (thawed) substitute for canned?
Yes, that should work just fine.
Hello from Australia. Love your Recipe Posts. This Spinach and Artichoke dip looks great. My slow cooker is large and dies not have the Stir setting. Don’t think we have that type here in Australia. So I guess I could just do it in Saucepan or in oven .
Regards Gabriel
This reminds me of a healthier version of a burrito vegetable bowl from Freshii (a health food chain in Canada..kind of like Chipotle but not focused just on Mexican food). This is a great idea for some make ahead meal prep!!
Chungah,
Sounds very interesting, though I’m not a fan of instant rice. Can you suggest a way to “one-pot” this with regular or basmati rice?
Thanks!
Jim
Yes, basmati rice can certainly be substituted but you may have to adjust cooking time and the amount of broth as needed to accommodate for this substitution.
Perfect! Thanks. I was looking for a one pot dinner with rice (but not instant). This will be going on next week’s meal plan! 🙂
Why not prepare your favorite rice in a large batch in advance, then freeze in smaller portions in zip-lock bags, all you would need to do is defrost, add to the pan and there you go. Cook to heat through, still only a single pot to wash.
Same. I’d want to use the jasmine rice I already have.
This looks so good! I love the fact that clean-up is extremely easy, since there’s only one pot! Every one of your recipes are just downright delicious, Chungah!