One Pot Rotisserie Chicken Burrito Bowl Recipe
This One Pot Rotisserie Chicken Burrito Bow Recipe combines all of the best flavors of Mexican food in an easy, 30 minute meal.
Ingredients
- 1-2 tbsp olive oil
- 1/2 medium yellow onion
- 2 garlic cloves
- 1 cup uncooked rice
- 1 1/2 cups low sodium chicken broth
- 15.5 oz can of black beans
- 15.25 oz can of whole kernel corn
- 1 1/2 cups salsa
- 3 cups shredded rotisserie chicken
- 1 package of taco seasoning
- 1 1/2 cups shredded cheddar cheese
Optional Toppings
- Sour cream
- Fresh cilantro
- Pico de gallo
- Lime wedges
- Green onions
- Tortilla chips
Instructions
- Prep your ingredients before you being cooking.
- Chop 1/2 of a medium yellow onion. Set aside.
- Mince two cloves of garlic and set aside.
- Drain and rinse the black beans in a colander.
- 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.
- 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.
- Heat one tbsp of olive oil in a Dutch oven over medium high heat.
- Add the chopped onion and cook, stirring, until soft and translucent, about 3-4 minutes.
- Add the minced garlic and cook, stirring, for about one minute.
- 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.
- Pour in the chicken broth and stir together.
- Stir in the drained corn and black beans.
- Pour in the salsa and stir.
- Add the shredded rotisserie chicken.
- Sprinkle the taco seasoning over the top of all of the ingredients and stir to combine.
- 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.
- In the last 3 minutes of cooking, sprinkle with the shredded cheddar cheese and cover. Allow the cheese to melt before serving.
- 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.