One Pot Rotisserie Chicken Burrito Bowl Recipe 

One Pot Rotisserie Chicken Burrito Bowl Recipe 

Why You Should Give This Recipe a Try

I absolutely love the flavors and fresh ingredients of Mexican food, so putting them all together in a quick one pot meal? Yes, please! This One Pot Rotisserie Chicken Burrito Bowl Recipe is the super simple but delicious meal that you can make on busy weeknights, sparing yourself the cost of takeout. And since it’s ready in only 30 minutes, you can probably be eating on the couch faster than you could get delivery from even the closest Mexican restaurant.

This One Pot Rotisserie Chicken Burrito Bowl Recipe combines all the great ingredients of a traditional burrito in an easy to serve bowl: tender chicken, rice, black beans, corn, and your favorite salsa heated together in a chicken broth and taco seasoning mixture. Sprinkle with handfuls of melty cheddar cheese and your  favorite toppings – we like sour cream with a side of tortilla chips – and you have a complete meal the whole family will enjoy. 

Some of the best features of this recipe:

Easy: There is almost no actual cooking required. Most of the process is just heating things! As far as easy meals go, this is one of the easiest.

Quick: Because you are heating and not cooking, you can have a whole meal on the table in just under 30 minutes.

One Pot: One pot recipes are sort of my favorite. I mean, what’s the point of making an easy meal if you then have to spend time with lots of clean-up? One Dutch oven or large pot is all you will need. 

Meal Prep: The flavors of this dish are even better reheated the next day once they’ve had time to meld together. Eat them as a burrito bowl and change up the toppings, or roll them up in warm flour tortillas for traditional chicken burritos. 

As with all of my dishes, One Pot Rotisserie Chicken Burrito Bowl Recipe is easy to make with no complex cooking techniques, no special equipment, and with simple ingredients found in any grocery store.

Recipe Ingredients

1-2 tbsps olive oil

1/2 medium yellow onion

2 garlic cloves

1 cup uncooked rice

2 1/2 cups low sodium chicken broth

1 15.5 oz can black beans

1 15.25 oz can whole kernel corn

1 1/2 cup salsa

3 cups shredded rotisserie chicken

1 package taco seasoning

1 1/2 cups shredded cheddar cheese

Optional toppings:

​Sour cream

​Fresh cilantro

Pico de gallo

​Lime wedges

Green onions

Tortilla chips

Helpful Tools

• Sharp knife
• Cutting board
• Can opener
• Colander
• Large bowl
• Measuring cup
• Dutch oven or large pot
• Wooden spoon

Ingredient Notes

Rice: I use white rice in this recipe. If you wish to use brown rice, please note that it takes longer to cook (anywhere between 30 and 50 minutes) and needs a bit more liquid. I would begin the process of cooking the rice before adding in the rest of the ingredients. You can the texture of the rice to be soft and cooked through which, with the intact bran layer on brown rice, takes more time. It will also be a bit chewier than white rice no matter what you do.

Chicken: If you have checked out the rest of my blog, you will see that I love using rotisserie chicken. I find that the meat is super tender and flavorful without you having to do anything. This recipe uses shredded chicken breast, but fear not. You can use the other parts for a variety of dishes and the make some nice bone broth with the carcass. I like to have on rotisserie chicken on hand to create something quick and delicious any day of the week. These are some of my favorite rotisserie chicken recipes: 

Best Cheesy Buffalo Chicken Sheet Pan Quesadillas, Easy Sheet Pan BBQ Chicken Nachos, Layered Chicken Enchilada Lasagna, Ultimate Creamy Chicken Pot Pie with Tater Tots, and One Pot Tortellini Soup with Chicken.

Beans: Black beans are a personal preference, but you can use canned pinto beans or kidney beans instead.

Cheese: Shredded cheddar cheese is delicious here, but Monterey Jack – or even “taco cheese” – will be fine.

Seasoning: Choose the heat of your choice in both the salsa and the taco seasoning. We generally prefer mild spice, so that is what I used here. 

Salt: I don’t add salt to this recipe because I think the flavors from the salsa and the taco seasoning are sufficient. 

Step-by-Step Instructions

​1. Prep your ingredients before you being cooking.

2. Chop 1/2 of a medium yellow onion. Set aside.

3. Mince two cloves of garlic and set aside.

4. Drain and rinse the black beans in a colander. 

5. Drain the whole kernel corn. I usually just add it to the top of the black beans and give them a rinse as well. Leave them in the sink to drain until ready to use.

6. Shred about 3 cups of white breast meat from the rotisserie chicken. I generally do this with my hands, tearing the chicken into bite-sized pieces. Place in a large bowl and set aside.

7. Heat one tbsp of olive oil in a Dutch oven over medium high heat. 

8. Add the chopped onion and cook, stirring, until soft and translucent, about 3-4 minutes.

9. Add the minced garlic and cook, stirring, for about one minute.

10. Push the cooked onions and garlic to the side of the pan and add the uncooked white rice. Cook, stirring constantly, for 2-3 minutes until lightly toasted. You can add an additional tablespoon of olive oil if you find the pan to be too dry. NOTE: Do not let the rice burn. If it is heating too quickly, lower the temperature to medium heat.

11. Pour in the chicken broth and stir together.

12. Stir in the drained corn and black beans.

13. Pour in the salsa and stir.

14. Add the shredded rotisserie chicken.

15. Sprinkle the taco seasoning over the top of all of the ingredients and stir to combine. 

16. Cover the pan and allow the mixture to cook at a moderate simmer – not a boil – until the rice is cooked and most of the liquid is absorbed, about 20 minutes.

17. In the last 3 minutes of cooking, sprinkle with the shredded cheddar cheese and cover. Allow the cheese to melt before serving.

18. Create a deconstructed burrito by serving in a bowl and adding your favorite toppings and a side of chips. You can also spoon the filling into warmed flour tortillas for a traditional chicken burrito.

Check out the printable recipe card with step-by-step directions for this One Pot Rotisserie Chicken Burrito Bowl Recipe, below.

Storage

Store leftovers in an airtight container in the refrigerator for 3-4 days.

You can reheat your leftovers in the microwave or in a saucepan on the stovetop. Add a touch of chicken broth if using the stovetop method.

Tips & Tricks

If you can’t find rotisserie chicken, you can always cook boneless skinless chicken breasts instead.  Add the chicken breasts to a large skillet and cover them with cold water. Bring the liquid to a simmer and cook 18-23 minutes until an instant-read thermometer inserted into the center of the chicken reads 165 degrees Fahrenheit. Let the chicken cool and then shred it with two forks. 

One pot meals are such a time saver. Here are some of my go-to meals:

Easy One Pot Coq au Vin

Easy One Skillet Creamy Tuscan Chicken Dinner

Easy One Pot Creamy Chicken Marsala

Sheet Pan Steak Fajitas and Chicken Fajitas

Sheet Pan BBQ Chicken Thighs with Sweet Potatoes