One Pot Burrito Bowl Recipe | Easy, Flavorful & Mess-Free
When I first tried making this One Pot Burrito Bowl, I was amazed at how simple yet flavorful it turned out. I wanted something hearty but easy — something that didn’t require a pile of dishes or hours in the kitchen. After testing this recipe a few times, I can confidently say it delivers all the flavors of your favorite burrito, but in a single pan.
It’s warm, savory, and packed with bold Mexican-inspired spices. The best part? It’s ready in less than an hour and makes the perfect weeknight meal for the whole family.If you love vibrant and cozy dinners, you can also enjoy this lemon herb roast chicken recipe for another comforting meal idea.
Ingredients
Let’s take a closer look at what you’ll need to create this satisfying and easy one-pot burrito bowl. Each ingredient adds something special — texture, flavor, or depth — so it’s worth using the best version of each.
- 1 pound lean ground beef (85% lean) – A perfect base for this dish; it browns beautifully without becoming greasy.
- 1 tablespoon olive oil – Helps sear the beef evenly and adds a mild richness.
- 1 medium yellow onion, chopped – Adds a sweet, aromatic base to the mix.
- 3 cloves garlic, minced – Fresh garlic brings bold flavor; avoid jarred for best results.
- 1 red bell pepper, diced – Adds color, sweetness, and crunch.
- 1 cup long-grain white rice, uncooked – The rice absorbs all the flavors from the meat and broth, cooking to tender perfection.
- 1 (14.5-ounce) can diced tomatoes with green chilies (such as Rotel) – Adds a mild heat and tang that lifts the dish.
- 1 (15-ounce) can black beans, drained and rinsed – Adds fiber and protein, making the meal more filling.
- 1 1/2 cups low-sodium chicken broth – Helps cook the rice and tie flavors together.
- 1 tablespoon chili powder – Essential for the signature burrito-style kick.
- 1 teaspoon ground cumin – Adds warmth and earthiness.
- 1/2 teaspoon paprika – For subtle smokiness.
- 1/4 teaspoon crushed red pepper flakes – Adjust to taste if you like a little heat.
- 1/2 teaspoon salt – Enhances all the flavors.
- 1/4 teaspoon black pepper – Balances the seasoning.
- 1 cup corn kernels (fresh or canned) – Adds color and natural sweetness.
- 1 cup shredded cheddar cheese – Freshly grated melts more smoothly than pre-shredded cheese.
- Fresh cilantro and lime wedges, for garnish – Brighten the final dish with fresh citrus and herbs.
Note: This recipe serves 4–6 people generously, depending on portion size.
Variations
Want to adjust the recipe to suit your preferences or dietary needs? Here are a few simple swaps and add-ins to make it your own.
- Dairy-Free: Skip the cheese or use a dairy-free alternative made from cashews or soy.
- Low-Carb: Replace the rice with cooked cauliflower rice and reduce the broth slightly.
- Vegan Option: Substitute the beef with plant-based crumbles or extra beans and use vegetable broth.
- Extra Flavor: Add a tablespoon of tomato paste when browning the beef for a deeper umami note.
- Spice it Up: Toss in diced jalapeños or a few dashes of hot sauce for more heat.
You might also love trying something indulgent like these bacon cream cheese bagels recipe for a savory breakfast or brunch option.
Cooking Time
Here’s how long you’ll need to get this delicious burrito bowl on the table:
- Prep Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
Equipment You Need
Having the right tools makes the cooking process smoother and faster.
- Large deep skillet or Dutch oven – To cook everything evenly in one pan.
- Wooden spoon or spatula – For breaking up and stirring the beef as it browns.
- Chef’s knife and cutting board – To chop your vegetables efficiently.
- Measuring cups and spoons – Ensure accurate proportions for perfect seasoning.
- Ladle or serving spoon – For dishing up the finished burrito bowls neatly.
How to Make One Pot Burrito Bowl Recipe
Step 1: Brown the Beef
Start by heating olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with your spoon as it cooks. Once the beef is fully browned, drain any excess grease to keep the dish light and flavorful.
Step 2: Add Aromatics and Vegetables
Stir in the chopped onion, garlic, and red bell pepper. Sauté for 3–4 minutes until the vegetables begin to soften and the onion turns translucent. This base layer adds a savory sweetness that builds the flavor foundation.
Step 3: Add Seasonings
Sprinkle in chili powder, cumin, paprika, crushed red pepper flakes, salt, and black pepper. Stir until the spices coat the beef mixture evenly and release their aroma. Toasting the spices briefly enhances their depth.
Step 4: Add Rice and Liquids
Pour in the uncooked rice, diced tomatoes with green chilies, black beans, corn, and chicken broth. Stir everything together so the rice is evenly distributed and submerged in the liquid.
Step 5: Simmer Until Tender
Reduce the heat to low, cover the pan, and let it simmer for 20–25 minutes. Check occasionally to ensure the rice cooks through and absorbs all the flavorful liquid. Avoid stirring too often, which can make the rice mushy.
Step 6: Add Cheese and Garnish
Once the rice is tender, remove the skillet from the heat. Sprinkle shredded cheddar cheese on top and cover again for 2–3 minutes, allowing it to melt. Garnish with fresh cilantro and a squeeze of lime before serving.
Additional Tips for Making This Recipe Better
After making this dish several times, I’ve found a few tricks that really elevate the flavor and texture.
- I like to toast the rice for 1–2 minutes before adding the broth — it gives it a slightly nutty flavor.
- If you prefer a creamier texture, stir in a spoonful of sour cream just before serving.
- Don’t rush the simmering step — slow cooking ensures the rice fully absorbs the spices.
- I always grate my cheese fresh; it melts better and avoids the waxy coating on pre-shredded kinds.
- For a fun twist, serve it taco-style in warm flour tortillas the next day.
How to Serve One Pot Burrito Bowl Recipe
Presentation matters, especially for a vibrant dish like this. Serve the burrito bowl in wide, shallow bowls so the colorful layers are visible. Add toppings like diced avocado, extra cheese, a dollop of sour cream, or a drizzle of hot sauce. Finish with fresh lime wedges and a sprinkle of cilantro for a restaurant-quality look.
Nutritional Information
This dish is both hearty and balanced, offering a good mix of protein, fiber, and healthy fats per serving.
- Calories: Approximately 485
- Protein: 28g
- Carbohydrates: 46g
- Fat: 19g
Make Ahead and Storage
Make Ahead
You can prepare this recipe up to a day in advance. Simply cook as directed, then let it cool before refrigerating. Reheat gently on the stove with a splash of broth to refresh the texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to blend beautifully as it rests, making it even tastier the next day.
Freezing
This dish freezes well for up to 2 months. Let it cool completely before transferring it to freezer-safe bags or containers. Thaw overnight in the fridge before reheating.
Reheating
Warm on the stovetop over low heat or in the microwave, adding a tablespoon of broth or water if needed to prevent the rice from drying out.
Why You’ll Love This Recipe
This One Pot Burrito Bowl is the ultimate comfort meal — flavorful, filling, and effortless. Here’s why it deserves a spot in your weekly rotation:
- One-Pan Convenience: Minimal cleanup, maximum flavor — everything cooks in one pot.
- Family-Friendly: Even picky eaters love the cheesy, savory taste.
- Customizable: Easily adjust the heat, toppings, or protein to suit your preferences.
- Perfect for Meal Prep: Stores and reheats beautifully, making it ideal for busy weeks.
- Balanced and Nutritious: A wholesome mix of protein, grains, and veggies in every bite.
In summary, this One Pot Burrito Bowl recipe captures all the satisfying flavors of a classic burrito — without the hassle of wrapping, rolling, or a sink full of dishes. It’s simple, flavorful, and endlessly adaptable, making it one of my go-to dinners whenever I need something hearty and delicious in under an hour.
One Pot Burrito Bowl Recipe
Ingredients
Method
- Start by heating olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with your spoon as it cooks. Once the beef is fully browned, drain any excess grease to keep the dish light and flavorful.
- Stir in the chopped onion, garlic, and red bell pepper. Sauté for 3–4 minutes until the vegetables begin to soften and the onion turns translucent. This base layer adds a savory sweetness that builds the flavor foundation.
- Sprinkle in chili powder, cumin, paprika, crushed red pepper flakes, salt, and black pepper. Stir until the spices coat the beef mixture evenly and release their aroma. Toasting the spices briefly enhances their depth.
- Pour in the uncooked rice, diced tomatoes with green chilies, black beans, corn, and chicken broth. Stir everything together so the rice is evenly distributed and submerged in the liquid.
- Reduce the heat to low, cover the pan, and let it simmer for 20–25 minutes. Check occasionally to ensure the rice cooks through and absorbs all the flavorful liquid. Avoid stirring too often, which can make the rice mushy.
- Once the rice is tender, remove the skillet from the heat. Sprinkle shredded cheddar cheese on top and cover again for 2–3 minutes, allowing it to melt. Garnish with fresh cilantro and a squeeze of lime before serving.
Notes
- I like to toast the rice for 1–2 minutes before adding the broth — it gives it a slightly nutty flavor.
- If you prefer a creamier texture, stir in a spoonful of sour cream just before serving.
- Don’t rush the simmering step — slow cooking ensures the rice fully absorbs the spices.
- I always grate my cheese fresh; it melts better and avoids the waxy coating on pre-shredded kinds.
- For a fun twist, serve it taco-style in warm flour tortillas the next day.