If you, too, are uninspired and sick of coming up with new dinner ideas, give these Dump n’ Bake Chicken Burrito Bowls a try. Inspired by just having to dump everything into a baking dish and toss it into the oven. The prep for the meal is simple. But make sure you have an hour or so before dinner. This dish takes a little longer to bake than some of our other options around here because the oven does the cooking for the rice and chicken. Check out what it will look like before you pop it in the oven below.
Make sure that you stir your dish three times while it is cooking. It is imperative to cook the rice evenly. And you don’t want lumps of uncooked rice heading to the dinner table! Speaking of rice, this recipe was made and tested with white jasmine rice. Each type of rice requires slightly different cooking times and amounts of added liquid. If you want a smooth cooking process, grab some uncooked white jasmine rice. If you are a daredevil, use your favorite rice, but note that it may alter the cooking time, and you may need to add additional liquid, such as broth or water.
This dish is delicious eaten as is, or you can use it as a burrito filling by adding it to your favorite tortilla. We made these into burrito bowls by topping with cheese, cilantro, and fresh jalapenos. Feel free to add your favorite toppings, too. This is also a great option for meal prep and leftovers. It saves well in the refrigerator. Just reheat and enjoy.
Hope this is a crowd pleaser for you and let us know what you think in the reviews below. Enjoy!
Dump n' Bake Chicken Burrito Rice
Ingredients
- 1 ½ cups jasmine white rice uncooked
- 15.5 oz can black beans rinsed & drained
- 12 oz bag frozen corn cooked
- 1 red pepper sliced
- 1 red onion sliced
- 1 oz taco seasoning one pouch
- 1 ½ pounds chicken breast, raw, diced into inch pieces
- 1 cup salsa your favorite one
- 2 ½ cups chicken bone broth
Optional Toppings
- shredded white cheddar cheese
- chopped cilantro
- sliced jalapenos
- burrito tortillas
Instructions
- Preheat oven to 350℉.
- Add all ingredients, except 'optional ingredients', in order into a 9x13 inch pan.
- Stir gently to combine.
- Cover pan tightly with foil.
- Bake for 50 - 65 minutes. Stir every 15 - 20 minutes for a total of 3 big stirs while cooking. This helps the rice cook more evenly. Cover with foil again after each stir.
- Bake time may vary by oven. You know it is done with liquid is absorbed, rice is cooked, and chicken is firm and cooked to 165℉ minimum. This recipe was tested only with jasmine rice - other rice options may need more liquid and longer bake times.
- Top with optional toppings in a bowl or add to a burrito shell.
Notes
- Please use jasmine white rice for this recipe. It has not been tested with other types of rice. Cooking raw rice in the oven in a dish like this is finicky. Other types of rice may need more water and a longer cooking time. Proceed at your own patience level.
- Highly recommend stirring the dish three times while cooking to allow for even cooking of the rice.
- This meal is fantastic as leftovers!
Athletes: Increase the portion or add this dish as a filling into burrito tortillas.
Healthy Eating: This meal has a great balance of macronutrients. You may want to add a little white cheddar cheese and/or sour cream on top for a little more fat.
Kids:Choose a mild salsa and this meal may be right up your kids alley!