One-Pot-Rice & Burrito Bowls!

Let me tell you about my current obsession. My current obsession (besides buying iphone cases that I don’t need) is one-pot rice meals. Holy crap. Why didn’t I think of this before?  I have wasted so much time mixing things with rice after cooking it all separately!

I looked at a recipe last weekend for a cajun chicken and rice dish that cooked in the oven in WAY too many parts. Aint nobody got time for that.

So I came up with my own “one pot dump” (that sounds gross) cajun chicken and rice recipe – I’m not sharing it yet, because it needs to be tweaked. In the words of my husband, it is missing a little bit of “pizazz.” It’s just a little bland, so I’m going to try again and when it gets the stamp of approval, I’ll share.

In the meantime, you can’t go wrong with anything seasoned with chili powder and cumin. When our fridge started to get bare and I looked at what I have in my cupboards and cabinets…  I came up with this beauty. Because, ya’ll know my other obsession (the one that isn’t fleeting. Well, I guess the phone cover thing isn’t’ fleeting either, despite my best efforts). In case you’re new here, tacos are my other obsession because TACOS.  One pot rice meals are amazing; cook some meat, add some veggies, seasonings, rice and broth and VOILA!

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I am about to make 100 different flavors of one-pot-rice meals.  Well, until we begin the keto diet next month. Which sadly is only a couple of days away. Can I pretend that rice isn’t a carb and eat it every week? Thank you for your nods of approval!

One-Pot-Rice & Burrito Bowls

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What You Need

1-2 chicken breasts, diced into small pieces

1 tbs olive oil

3 cloves garlic

¼ tsp each – paprika, chili powder, cumin, sea salt, pepper, garlic powder, onion powder for the chicken

½ red onion

½ cup sweet corn

1 can diced tomatoes, drained

2 tbs chopped cilantro

2 tsp lime juice

1 cup rice

1 cup chicken broth

½ cup water

1 ½ tsp each – paprika, chili powder, garlic powder, cumin, onion powder, garlic powder, sea salt, pepper.

2 tsp chalula hot sauce

For Garnish

Diced avocado

Pico de Gallo (extra points for homemade!)

Sour cream


Raw red onion, diced


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What To Do


  1. In a medium sized dutch oven, heat olive oil and garlic cloves over medium-high head.
  2. Add chicken and chicken seasonings.
  3. When almost cooked through, add diced onion and cook until onions are soft and chicken is fully cooked.
  4. Add corn, diced tomatoes and all remaining seasonings (including hot sauce) and cook for 3 minutes.
  5. Add rice, chicken broth and water.
  6. Bring pot to a rolling boil, then cover and turn heat down to low.
  7. Let simmer for about 25 minutes, then remove from heat and let sit simmer for at least 5 minutes.
  8. Remove cover and fluff.
  9. Top with your most favorite taco garnishes.

Optional veggies that would be delicious if added to the pot: 

  1. Diced green chiles. I swore I bought a can of chiles. But the 14-year old put away the groceries and I found a can of tomato paste in the fridge…. So the chiles will probably turn up in the freezer in a couple weeks.
  2. Diced zucchini.
  3. Black beans

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Try a recipe? Share a pic! Tag #ahealthybalanceblog in Instagram. Leave feedback below!

Thanks for reading and eating! ❤


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