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Chicken burrito bowl on the counter.

Chicken Burrito Bowls

Chicken burrito bowls are one of life’s perfect dinners. They’re so versatile. The toppings listed below are just tasty suggestions. Make these with whatever you love!

Note: The instructions include mixing the black beans and corn. Those can be prepared separately if you prefer.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

For the Rice (Instant Pot)

  • 2 cups long grain white rice
  • 2 cups water plus one tablespoon
  • salt

For the Chicken

  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Pinch chipotle powder, optional
  • 4 boneless, skinless chicken thighs (or 3 medium chicken breasts)

For the Black Beans and Corn

  • 1 teaspoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 (15 ounces) can no salt black beans
  • 1 cup frozen corn
  • ¼ cup water
  • 1 teaspoon chili powder
  • Salt to taste

For the Toppings

  • Guacamole
  • Salsa or pico de gallo
  • Cilantro diced
  • Shredded Cheddar Cheese
  • Sour Cream
  • Lettuce washed and dried

Instructions

Prepare the Rice

  1. Rinse the rice under running water. Combine it with the 2 cups plus 1 tablespoon water in the cooking insert. Secure the lid. Set the valve to “sealing”. Pressure cook on high for 3 minutes.
  2. When the cooking time is complete, allow the pressure to release naturally. This takes about 20 minutes. When the float valve drops, move the valve to the vent position and then remove the lid. Fluff rice and serve.

Prepare the Chicken

  1. Stir together the chili powder, garlic powder, onion powder, ground cumin, Kosher salt, ground black pepper, and chipotle powder in a small bowl.

  2. Brush the chicken thighs with olive oil on both sides. Sprinkle with seasoning mixture. Heat your grill pan over medium- high heat. Cook the chicken about 6 minutes per side or until the center reaches 165℉

Prepare the Black Beans and Corn

  1. Heat oil in a medium pan over medium heat. Add the diced onion. Cook until it just starts to soften. Add the garlic and cook for another minute. Stir in the black beans, corn, water, and chili powder. Reduce heat to low. Heat until warm. Stir occasionally. Season with salt to taste.

For Serving

  1. Dice the chicken. Fluff the rice. Place beans and remaining toppings into individual bowls. Enjoy!

Recipe Notes

Chicken Note

You've got options when it comes to chicken. You can cook it as directed above. Or you can prepare it in your air fryer (Here's my recipe for air fryer chicken breast). If you're making it in the air fryer, season it as listed above. 

Cook Fast Tips

Here are some tips for making this recipe faster. 

  • Use leftover rotisserie chicken. 
  • Buy a can of seasoned black beans. Simply warm and serve. 
  • Instead of cooking the rice, use frozen or ready rice.
  • Use pre-shredded Cheddar.