One Pot Burrito Bowls are not only delicious but also incredibly convenient. Everything cooks in a single pot, making cleanup a breeze. The recipe is highly versatile, allowing you to swap ingredients to suit your dietary needs or preferences. It’s also a family favorite that delivers bold flavors with minimal effort. Perfect for meal prep or a quick dinner, this dish is comforting, filling, and always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Heat olive oil in a large pot over medium heat. Add diced onions and cook until softened.
Add garlic and ground meat, breaking it up as it cooks. Sauté until browned and fully cooked through.
Stir in taco seasoning and mix well to coat the meat evenly.
Add the rice, black beans (drained and rinsed), corn, salsa, and broth to the pot. Stir everything together to combine.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 18–20 minutes, or until the rice is tender and the liquid is absorbed.
Turn off the heat and let it sit, covered, for 5 minutes.
Fluff with a fork and top with shredded cheese, cilantro, avocado slices, and a squeeze of lime, if desired.
Serve hot.
Servings and timing
This recipe serves 4 to 6 people and takes about 10 minutes to prepare and 25 minutes to cook. Total time: approximately 35 minutes.
Variations
Use brown rice instead of white rice for a healthier twist (increase liquid and cooking time).
Make it vegetarian by omitting the meat and using extra beans or a meat substitute.
Add diced bell peppers or jalapeños for an extra punch of flavor and color.
Try it with shredded chicken or beef.
Top with sour cream, hot sauce, or crushed tortilla chips for added texture and taste.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1–2 minutes or until heated through. You can also reheat on the stovetop over medium heat with a splash of broth or water to loosen it up.
FAQs
What kind of rice works best in this recipe?
Long grain white rice works best because it cooks evenly and absorbs flavors well. You can use brown rice, but you’ll need to adjust the cooking time and liquid.
Can I make this recipe vegetarian?
Yes, simply omit the meat and double the beans or add a plant-based protein like tofu or tempeh.
Is this dish spicy?
It depends on the salsa and taco seasoning you use. Choose mild or hot varieties based on your preference.
Can I freeze One Pot Burrito Bowls?
Yes, this dish freezes well. Let it cool completely, then store in freezer-safe containers for up to 2 months. Thaw and reheat as needed.
How do I prevent the rice from sticking to the bottom of the pot?
Make sure to stir well before covering and simmering, and cook on low heat. Using a heavy-bottomed pot also helps.
What toppings go well with this dish?
Popular toppings include shredded cheese, avocado, fresh cilantro, diced tomatoes, lime wedges, and sour cream.
Can I use quinoa instead of rice?
Yes, quinoa is a great alternative. Adjust the liquid ratio and cooking time accordingly, as quinoa cooks faster than rice.
How can I add more vegetables?
Stir in diced zucchini, bell peppers, or spinach during the cooking process to increase the veggie content.
Can I make this in a slow cooker?
You can adapt it for a slow cooker, but it’s best to brown the meat first and add quick-cooking rice toward the end to avoid overcooking.
What’s the best way to serve One Pot Burrito Bowls?
Serve them in a bowl with your favorite toppings, or use the filling in wraps or tacos for a different twist.
Conclusion
One Pot Burrito Bowls are the ultimate easy, flavorful, and family-friendly meal. With minimal cleanup, quick prep, and tons of room for customization, this recipe is perfect for anyone looking to whip up a delicious dinner without the hassle. Whether you’re feeding a crowd or prepping meals for the week, this dish is sure to become a go-to favorite in your kitchen.
One Pot Burrito Bowls are a quick and easy Tex-Mex inspired meal combining rice, seasoned ground meat, beans, corn, and salsa, all cooked in a single pot for minimal cleanup and maximum flavor.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound ground beef or ground turkey
2 tablespoons taco seasoning
1 cup long grain white rice
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 cup salsa
2 cups chicken or vegetable broth
1 cup shredded cheese (optional, for topping)
Fresh cilantro, chopped (for garnish)
1 avocado, sliced (for garnish)
Lime wedges (for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3–4 minutes.
Add minced garlic and ground meat. Cook until the meat is browned and fully cooked, breaking it up with a spoon.
Stir in taco seasoning until the meat is evenly coated.
Add rice, black beans, corn, salsa, and broth. Stir to combine everything well.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
Turn off the heat and let sit, covered, for 5 minutes.
Fluff with a fork and top with shredded cheese, cilantro, avocado slices, and lime juice if desired.
Serve hot and enjoy!
Notes
Use brown rice for a healthier version (increase liquid and cook time).Omit meat and double beans or use plant-based protein for a vegetarian version.Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.Reheat with a splash of broth to prevent dryness.Adjust spice level by using mild or hot salsa and taco seasoning.
