One-Pot BBQ Chicken Burrito Bowls

Prep: 15 mins

Cook: 30 mins

Difficulty: Intermediate

Servings: 4 Servings

As much as I love burritos and tacos, the thought of cooking and arranging all the elements separately — meat, rice, beans, and toppings — is sometimes more than I want to attempt on a busy weeknight. Not to mention the sheer number of dishes to tackle after the meal!

These burrito bowls have tender spiced rice, beans, corn, and BBQ-flavored chicken, all cooked together in a Dutch oven on top of the stove in just about 30 minutes.

Ingredients

12 ounces Roma tomatoes (about 3), cored and coarsely chopped
2 3/4 cups low-sodium chicken broth
2 cloves garlic, peeled and smashed
1/2 medium onion, coarsely chopped
3/4 teaspoon ground cumin
3 teaspoons kosher salt, divided
2 tablespoons vegetable oil
1 1/2 cups long-grain white rice
1 1/2 teaspoons ground cumin, divided
1/2 teaspoon chili powder
1 bay leaf
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
1/4 cup barbecue sauce, plus more for serving
1 1/2 cups frozen corn kernels
1 (15-ounce) can black beans, drained and rinsed
Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce, crushed tortilla chips, tortillas

Instructions

Place the tomatoes, broth, garlic, onion, and 2 teaspoons of the salt in a blender and blend on high speed until smooth. Measure the amount of purée; you should have 5 1/2 cups. If you don't have enough, add more chicken broth or water.
Heat the oil in a Dutch oven over medium heat until shimmering. Add the rice, 1 teaspoon of the cumin, and chili powder. Cook, stirring occasionally, until the rice is fragrant and starts to make a crackling sound, 3 to 5 minutes. Add the tomato mixture and bay leaf and stir to combine, scraping the bottom of the pot to loosen any stuck grains of rice.
Arrange the rice in an even layer and bring to a full simmer, stirring occasionally. Meanwhile, place the chicken in a medium bowl. Sprinkle with the remaining 1 teaspoon salt and 1/2 teaspoon cumin, drizzle with the barbecue sauce, and toss to combine.
Add the chicken to the rice in an even layer. Reduce the heat to medium-low, cover, and simmer for 10 minutes. Stir, cover again, and continue cooking until the liquid is absorbed and the rice is tender, 10 to 15 minutes more.
Remove the pot from the heat. Sprinkle with the corn, then the beans. Cover and let sit covered 5 minutes for the rice to steam and for the corn and beans to heat through. Gently fold with a spatula to incorporate the chicken, corn, and beans together. Taste and season with more salt and pepper as needed. Serve drizzled with more barbecue sauce and with desired toppings.