One Pan Burrito Bowls

One Pan Burrito Bowls 3

One Pan Burrito Bowls 1

One Pan Burrito Bowls 2

One Pan Burrito Bowls 4

One Pan Burrito Bowls 5

One Pan Burrito Bowls 6


Happy Friday, everyone! So here on the blog, each Friday during football season is “Football Friday”, where I try to post a recipe that would make a good tailgate dish or party food. Those recipe are frequently appetizers, snack items, or desserts. But sometimes you want to eat a good hearty meal while you watch your favorite team play.

This weekend, my Auburn Tigers take on the LSU Tigers! This is one of the biggest rivalries of the season and in the whole SEC. Kickoff time is at 6:00 which means that’s right at dinnertime. These One Pan Burrito Bowls make perfect gameday food! They are SO simple to throw together, and y’all know I love one-pan recipes because I HATE washing dishes. These were just as good as (or better than) the burrito bowls at Chipotle’s and Moe’s. My husband and I DEVOURED this stuff. It’s sssoooooo crazy good!

This dish is also very customizable. You can use beef, chicken, or turkey. Toss in some jalapenos for heat, perhaps? Omit the cheese to make it lighter? Include some diced bell pepper and/or corn…whatever floats your boat! Go crazy! And if you really want to avoid doing dishes, you could just scoop this stuff into a tortilla and make a delicious burrito. Then you don’t even have to wash a bowl :-). (It’s not laziness, it’s efficiency…)

One Pan Burrito Bowls

Yields: 6 servings

One Pan Burrito Bowls


  • 1 lb of ground beef (or ground turkey or chicken breasts, diced into bite sized pieces)
  • 2 tablespoons of olive oil
  • 1/4 cup of diced yellow onion
  • 1 cup of uncooked extra-long grain rice
  • 1 14.5 oz can of diced tomatoes, drained
  • 1 15oz can of black beans, drained and rinsed
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 2 1/2 cups of low-sodium chicken broth
  • 2 cups of colby jack, monterey jack or cheddar cheese
  • freshly diced tomatoes
  • diced green onions
  • Optional: Sour cream, Guacamole


  1. Sautée onions in 1 tablespoon of olive oil until they start to soften.
  2. Add beef (or chicken or turkey) to pan and cook over medium high heat until cooked through.
  3. Move meat to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
  4. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
  5. Bring to a simmer, cover and reduce heat to low. Cook about 20 minutes or until rice is tender.
  6. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

Source: Number 2 Pencil 

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