One-Pan BBQ Chicken Burrito Bowls

By lorik

Ingredients

• For the Chicken and Rice:
• 8 8 2 3), Roma tomatoes (about 2 or 3), cored and coarsely chopped
• 3/4 3/4 3/4 cup low-sodium chicken broth
• 1 1 1 clove garlic, peeled and smashed
• 1/4 1/4 1/4 medium onion, coarsely chopped
• 1/4 1/4 1/4 teaspoon ground cumin
• 1/2 1/2 1/2 teaspoon kosher salt, plus more as needed
• 2 2 2 tablespoons vegetable oil
• 1 1 1 cup long-grain white rice
• 1 1/2 1 1/2 1/2 pounds boneless, skinless chicken breasts or thighs, or mixture of both
• Finish:
• 1 1 1 cup frozen corn kernels
• 1 1 can 1 (15-ounce) can black beans, drained and rinsed
• 3 3 3 tablespoons barbecue sauce
• Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce, crushed tortilla chips

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

For the chicken and rice: Place the tomatoes, broth, garlic, onion, cumin, and 3/4 teaspoon salt in a blender and blend on high speed until smooth. Measure the amount of purée; you should have 1 3/4 cups. If you don't have enough, add more chicken broth or water.

Heat the oil in a large nonstick frying pan over medium heat until shimmering. Add the rice and cook, stirring occasionally, until the rice is fragrant and starts to crackle, about 5 minutes. Add the tomato purée and bay leaf, stir to combine, scraping the bottom of the pot to loosen any stuck grains of rice and making sure all the rice is submerged in purée, and bring to a boil.

Season the chicken with salt on both sides and add to the pan, nestling it into the rice. Cover with a tight-fitting lid, reduce the heat to medium-low, and simmer undisturbed until the rice is tender and the chicken is cooked through, about 15 minutes. Halfway through the cooking time, flip the chicken and use a rubber spatula to push the rice at the edges of the pan into the simmering liquid so that it cooks evenly.

To finish: Remove the pan from the heat. Transfer the chicken to cutting board. Stir the rice, sprinkle the corn over it, then add the black beans over the corn in an even layer. Cover again and let sit undisturbed for 10 minutes for the corn and beans to heat through.

Meanwhile, when the chicken is cool enough to handle but still warm, cut it into bite-sized pieces. Transfer to a medium bowl, add the barbecue sauce, and toss to combine.

Stir the rice mixture to incorporate the beans and corn and remove the bay leaf. Taste and season with salt as needed. Serve with the chicken and toppings.

Recipe Notes
• Make ahead: If you're bringing these burrito bowls for lunch, pack the rice, beans, and chicken together in a container that can be heated in the microwave. Pack any crunchy or fresh toppings separately.

Per serving, based on 4 servings. (% daily value)

Calories 628 Fat 13.1 g (20.1%) Saturated 1.7 g (8.7%) Trans 0.1 g Carbs
74.4 g (24.8%) Fiber 9.2 g (36.8%) Sugars 7.6 g Protein 50.8 g (101.7%) Cholesterol 124.2 mg (41.4%) Sodium 663.8 mg (27.7%)