Chicken Burrito Bowl
Ingredients :
• 1 cup uncooked brown rice
• 2 cups chicken broth
• 2 cups cooked shredded chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) whole kernel corn, drained
• 1 can (10 oz) diced tomatoes with green chiles
• 1 cup salsa
• 1 tablespoon taco seasoning
• 1 cup shredded cheddar cheese, divided
• ½ cup sour cream
• Salt and black pepper, to taste
• ¼ cup chopped fresh cilantro
Instructions :
1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Add the brown rice and chicken broth to a saucepan. Bring to a boil, then reduce the heat, cover, and cook for about 40–45 minutes, or until the rice is tender and the liquid has been absorbed.
3. While the rice cooks, combine the shredded chicken, black beans, corn, diced tomatoes with green chiles, taco seasoning, and half of the shredded cheese in a large bowl. Season with salt and pepper as desired.
4. Spread the cooked rice evenly in the prepared baking dish.
5. Spoon the chicken mixture over the rice and spread it into an even layer.
6. Pour the salsa over the top, then sprinkle with the remaining cheddar cheese.
7. Cover the dish with foil and bake for 25 minutes.
8. Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted and lightly golden.
9. Let the casserole rest for several minutes before serving.
10. Finish with a drizzle of sour cream and a sprinkle of fresh cilantro.
Servings: 6
Prep Time: 15 minutes
Cook Time: 60 minutes
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I’ve found that preparing a chicken burrito bowl like this one is a fantastic way to bring vibrant flavors and wholesome ingredients into one satisfying dish. One tip I’ve picked up is to use brown rice instead of white rice for added fiber and a nuttier taste, which pairs well with the robust blend of black beans, corn, and diced tomatoes with green chiles. For an even richer flavor, I sometimes add a squeeze of fresh lime juice on top before serving—it brightens the dish and balances the savory elements. In my experience, seasoning the shredded chicken with the taco seasoning early allows it to absorb the flavors fully. Don’t skip rinsing the black beans well; it reduces excess sodium and any canned taste. When baking, covering the dish with foil first ensures the chicken and rice stay moist, while removing it towards the end allows the cheddar cheese topping to melt beautifully and get a nice golden crust. For those looking to customize, feel free to add extra veggies like diced bell peppers or sautéed onions. I also enjoy swapping sour cream for Greek yogurt as a healthier alternative without sacrificing creaminess. Garnishing with freshly chopped cilantro really brings an herbaceous note that complements the spices. This meal works well for prepping ahead, as the flavors meld even better the next day, making for a convenient and nourishing lunch or dinner option.
