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One Pan Chicken Burrito Bowls

One Pan Chicken Burrito Bowls


  • .500kg boneless, skinless chicken breasts, diced into bite sized pieces
  • 3 tablespoon of olive oil
  • 1/4 cup of diced yellow onion
  • 1 cup of uncooked extra-long grain rice
  • 1 x 14.5 oz can of diced tomatoes, drained
  • 1 cup drained corn
  • 1 1/2 cups sliced fresh mushrooms
  • 1 x 15oz can of black beans, drained and rinsed, or beans of your choice.
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 2 1/2 or 3 cups of low-sodium chicken broth
  • 2 cups of colby jack, monterey jack or cheddar cheese
  • salt and pepper
  • freshly diced tomatoes
  • diced green onions
  • sour cream
  • guacamole
Takes , serves four people.


  1. Start by sautéing onions in 2 tablespoon of olive oil until they start to soften.
  2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
  3. Add chicken to pan and cook over medium-high​ heat until chicken has started to brown.
  4. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
  5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin. Also add corn and mushrooms now, if using.
  6. Bring to a simmer, cover and reduce heat to low. Keep checking to see if you need to add more water / broth.
  7. Cook about 30 / 45 minutes or until rice is tender. Keep checking to see if rice is cooked.
  8. Season with additional salt and pepper as needed.
  9. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.

Optional: Garnish with fresh tomatoes, green onions, sour cream and guacamole. Notes Check on the consistency often to ensure it has enough liquid, and that rice has cooked properly. As time varies depending on saucepan used etc.

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