One Pot Chicken & Rice Burrito Recipe | how I save money, time, and my sanity when I want a good burrito
I think this might be my most genius idea
I’m gonna be honest: I love burritos, but I never want to make burritos. Something about all the components, protein, rice, beans, salsa, toppings, tortillas, feels like too many moving parts when I’m just trying to eat before 8 p.m.
This recipe is my answer to those “I could just grab Chipotle…” thoughts that hit around 6:45 when you're already hungry and dangerously close to making poor financial decisions. Instead of spending $15+ on a to go order, this recipe gets you that same smoky, savory chipotle flavor, without the assembly line or the mess.
Everything cooks in one pan. The chipotle marinated chicken, the fluffy rice, the sautéed peppers and onions, all together, and the oven does the heavy lifting. Toss everything in a tortilla (or don’t), add a little sour cream, cheese, or guac if you’re feeling it, and boom. Burrito night. Handled.
Even better? It’s make ahead friendly. I almost like it more the next day, reheated and wrapped up for lunch. This one’s in heavy rotation in my home, and if you cook dinner even semi regularly, it should be in yours too.
Super Easy One Pot Chipotle Chicken and Rice Burritos
🕒 Prep Time: 10 minutes
🔥 Cook Time: 35–40 minutes
🍽 Serves: 4–6
Ingredients
For the Marinade
2 lbs boneless, skinless chicken thighs
3.7 oz can chipotle peppers in adobo
2 tbsp olive oil
1 tbsp salt
½ tbsp black pepper
3 garlic cloves
1 lime
For the Blend
1 red bell pepper
1 green bell pepper
1 small yellow onion (if you’re following the meal plan use other 1/2 red onion from sheet pan gyros recipe)
For the Rice
1 cup rice (long grain or jasmine works well)
1 lime
Bunch of cilantro
2 cups chicken broth
For topping
8 oz mexican cheese or cheese of choice
Your fav salsa
Sour Cream
Instructions
Marinate the Chicken
In a blender or food processor, combine chipotle peppers, lime juice, olive oil, salt, pepper, and garlic.
Blend until smooth, then pour over chicken thighs in a bowl or bag. Toss to coat. Let sit while you prep everything else (or marinate up to 24 hours in advance).
Blend the Veggies
Thinly slice the red and green bell peppers and onion. If you hate the texture, blend in food processor or blender until paste like enough for you to not notice it
Assemble in One Pot
Sear the Chicken: (Preheat oven to 375 F now)
Heat 1–2 tbsp oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear chicken thighs 2–3 minutes per side until a deep golden crust forms. Remove from pan and set aside.
Sauté the Veggies:
Add the pepper and onion mix to the same pan.
Cook for 3–4 minutes until softened and fragrant, scraping up any browned bits.
Toast the Rice:
Stir in the rinsed rice and cook for 1–2 minutes to toast and coat it in all the flavor.
Deglaze and Layer:
Pour in chicken broth, squeeze in the juice of one lime, and stir in the chopped cilantro.
Roughly chop the seared chicken and layer it evenly over the rice.
Bring to a Boil:
Let the pot come to a boil, cover then place in oven
Bake
Bake at 375°F for 25 minutes.
Check rice doneness. If it’s still a little firm, uncover and bake another 10–15 minutes until rice is tender and chicken is cooked through.
Serve It Up
Fluff the rice and stir the veggies throughout if you like.
Load into warm tortillas with your favorite toppings: cheese, sour cream, guac, salsa…go wild. Or just eat it straight from the pan with a fork like a burrito bowl.
