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One Pot Burrito Bowl Recipe
Ben Carraoli

One Pot Burrito Bowl Recipe

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.