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Scooping One Pot Burrito Bowl from a pan

One Pot Burrito Bowls

This One Pot Burrito Bowl brings the deliciously authentic flavor you’d expect to find in your favorite Mexican restaurant right to your own table!
Course Main Course
Cuisine Mexican
Keyword Mexica Dish, Mexica Dish, One Pot Burrito Bowl
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Calories 573kcal
Author Kathleen


  • 2-4 Tablespoons Vegetable Oil~Divided
  • 24 Ounces Ground Turkey
  • 2 Teaspoons Salt~ Divided
  • 1/2 Teaspoon Black Pepper
  • 1/2 Cup Yellow Onion, Chopped
  • 4 Cloves Garlic, Minced
  • 1 Tablespoon Chili Powder
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Dried Oregano
  • 1/2 Teaspoon Smoked Paprika
  • 1 Cup Long Grain White Rice
  • 1 (14.5 Ounce) Can Diced Tomatoes, Drained
  • 1/4 Teaspoon Granulated Sugar
  • 1 (15 Ounce) Can Black Beans, Drained and Rinsed
  • 1 (4 Ounce) Can Mild Diced Green Chiles, Drained
  • 1/2 Cup Frozen or Canned Corn, Thawed and Drained
  • 2 1/2 Cups Caldo de Pollo or Chicken Stock
  • 1 Cup Extra Sharp Cheddar Cheese Grated
  • 1 Cup Monterey Jack Cheese Shredded

Optional Toppings:

  • Shredded Lettuce or Shredded Cabbage
  • Cheddar Cheese,
  • Monterey Jack Cheese, Shredded
  • Sour Cream
  • Medium Tomatoes, Diced
  • Red Onions Sliced
  • Fresh Cilantro, Roughly Chopped
  • Avocado, Sliced


  • In a large, high sided skillet, heat 1 Tablespoon of vegetable oil over medium heat. Add the ground turkey, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook just until turkey is no longer pink. Remove to a plate and set aside.
  • In the same skillet, add 1-2 Tablespoons of oil and cook the onion and garlic, over medium-low heat, until they're soft about 6 minutes. 
  • Add 1 teaspoon salt, chili powder, cumin, oregano, paprika and cook 1 minute, stirring often so the spices don't burn. (If the pan is too dry, add a little oil so spices don't burn.) 
  • Add the rice, canned tomatoes, sugar, black beans, diced chiles, corn, chicken stock and browned turkey and bring to a boil. Reduce the heat and cover with a tight-fitting lid. Cook on low until the rice is done and cooked through, about 20~25 minutes.
  • Turn the cooktop off, top with the shredded cheese, place the lid back on and let sit until the cheese is melted about 5 minutes.
  • Top as desired and serve!


Serving: 1/6 of the recipe | Calories: 573kcal | Carbohydrates: 50g | Protein: 46g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 102mg | Sodium: 1449mg | Potassium: 600mg | Fiber: 6g | Sugar: 6.5g | Vitamin A: 850IU | Vitamin C: 2.5mg | Calcium: 310mg | Iron: 2.3mg