Ingredients
- 1 pound boneless, skinless chicken breast or thighs, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup long-grain white rice (uncooked)
- 1 ½ cups chicken broth
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen or canned corn
- 1 cup salsa (mild or spicy, your choice)
- 1 cup shredded cheddar cheese
- ¼ cup cream cheese or sour cream (optional for creaminess)
- Fresh chopped cilantro for garnish
Optional toppings: diced tomatoes, jalapeños, avocado, green onions, hot sauce
Instructions
How to Make It
Step 1: Cook the Chicken
- Heat olive oil in a large pot or deep skillet over medium-high heat.
- Add diced chicken, season with chili powder, cumin, paprika, salt, and pepper.
- Cook for 5-7 minutes, until browned and cooked through.
Step 2: Add the Rice and Liquids
- Stir in uncooked rice and coat with spices.
- Pour in chicken broth, then add black beans, corn, and salsa.
- Stir well, bring to a boil, then cover and reduce heat to low.
- Simmer for 18-20 minutes until the rice is cooked and liquid is absorbed.
Step 3: Add Cheese and Cream
- Turn off the heat and stir in shredded cheddar and cream cheese (or sour cream).
- Mix until melted and creamy.
Step 4: Serve and Top
- Spoon into bowls and top with fresh chopped tomatoes, cilantro, avocado, or your favorite burrito fixings.
Notes
Pro Tips for the Best Burrito Bowls
🌶️ Spice Level – Adjust chili powder and salsa heat to your liking.
🧀 Extra Cheesy? Add more cheddar or even a blend of Mexican cheeses.
🥑 Go Fresh – Add a squeeze of lime juice and some fresh guacamole for a bright finish.
🍚 Rice Variations – Try brown rice or cauliflower rice (adjust liquid and cook time as needed).