One Pot Burrito Bowls

Weeknight, one pot, customizable – check, check, check! This simple & filling dinner also doubles as a great make-ahead meal for weekday lunches. Skip the chicken to make it plant-based, or swap it with tofu or another favorite protein.

What You’ll Need

• 1 lb diced chicken breasts or thighs

• ½ onion, diced

• 1 Tablespoon olive or avocado oil

• 1 cup cooked black beans, drained

• 1 cup thawed frozen or drained canned corn

• 1 14 oz can diced tomatoes

• ⅓ cup salsa

• 1 cup rice, rinsed and drained

• 2 Tablespoons taco seasoning

• 2 cups chicken stock or water

• Salt & pepper, to taste

• 1 cup grated cheddar/jack cheese

How to Make It

1. Heat a large lidded skillet over medium high heat. Add onion and chicken and cook 2-3 minutes until chicken is browned and onion is translucent.

2. Add beans, corn, tomatoes, salsa, taco seasoning and rice. Stir to incorporate then add stock/water slowly. Bring to a boil, then cover and reduce heat to low.

3. Cook covered for 15-20 minutes or until rice is fully cooked. Top with cheese and allow to melt before serving.

4. Serve as a burrito bowl topped with sour cream, guacamole, lettuce, lime and/or hot sauce. Or scoop fillings and toppings into large tortillas and roll into burritos.