One-Pan BBQ Chicken Burrito Bowls

Serves 4

For the chicken and rice:
8 ounces Roma tomatoes (about 2 or 3), cored and coarsely chopped
1 cup low-sodium chicken broth
1 clove garlic, peeled and smashed
1/4 medium onion, coarsely chopped
3/4 teaspoon ground cumin, divided
3/4 teaspoon kosher salt, plus more for seasoning
1 tablespoon vegetable oil
1 cup long-grain white rice
1 bay leaf
1 1/2 pounds boneless, skinless chicken breasts or thighs, or mixture of both
To finish:
1 cup frozen corn kernels
1 (15-ounce) can black beans, drained and rinsed
3 tablespoons barbecue sauce
Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce, crushed tortilla chips
For the chicken and rice: Place the tomatoes, broth, garlic, onion, 1/4 teaspoon of the cumin, and 3/4 teaspoon salt in a blender and blend on high speed until smooth. Measure the amount of purée; you should have 2 cups. If you don't have enough, add more chicken broth or water.
Heat the oil in a large nonstick frying pan over medium heat until shimmering. Add the rice and cook, stirring occasionally, until the rice is fragrant and starts to crackle, 3 to 5 minutes. Add the tomato purée and bay leaf, stir to combine, scraping the bottom of the pan to loosen any stuck grains of rice, and bring to a boil. Meanwhile, season the chicken with salt and the remaining 1/2 teaspoon cumin on both sides.
Add the chicken to the pan, nestling it into the rice. Make sure all the rice around the edges is submerged in purée. Cover with a tight-fitting lid, reduce the heat to medium-low, and simmer undisturbed until the rice is tender and the chicken is cooked through, 15 to 20 minutes. Halfway through the cooking time, use a rubber spatula to push the rice at the edges of the pan into the simmering liquid so that it cooks evenly.
To finish: Remove the pan from the heat. Transfer the chicken to a clean cutting board, scraping off any stuck grains of rice back into the pan. Stir the rice, sprinkle the corn over it, then add the black beans over the corn in an even layer. Cover again and let sit undisturbed for 10 minutes for the corn and beans to heat through and the rice to finish steaming.
Meanwhile, when the chicken is cool enough to handle but still warm, cut it into bite-sized pieces. Transfer to a medium bowl, add the barbecue sauce, and toss to combine.
Stir the rice mixture to incorporate the beans and corn and remove the bay leaf. Taste and season with salt as needed. Serve with the chicken and toppings.