How TO Make Chicken Burrito Bowls: Delicious Recipe Made with Brown Rice, Black Beans & Roasted Corn

Ingredients

• 1 cup Brown Rice (rinsed and soaked 15-30 minutes)
• 1 pound Chicken Tender Loins (thin cut; can use chicken breast split in half)
• 2 tablespoons Olive Oil (for sautéing rice and chicken)
• 1 teaspoon Salt (plus extra for chicken seasoning)
• 0.5 teaspoon Ground Cumin (for rice seasoning)
• 2 cups Chicken Broth (low‑sodium preferred)
• 1 medium Onion (chopped; half for rice, half for beans)
• 2 tablespoons Pesto (store‑bought or homemade)
• 1 cup Corn Kernels (fresh or frozen; roasted for char)
• 1 can (15 oz) Black Beans (rinsed and heated)
• 0.25 teaspoon Garlic Salt (for beans)
• 0.5 teaspoon Chili Powder (for beans)
• 1 cup Lettuce (shredded; any leaf lettuce works)
• 1 medium Tomato (diced)
• 0.5 cup Pepper Jack Cheese (shredded)
• 1 medium Avocado (sliced)
• 0.5 cup Salsa (store‑bought or homemade)
• 1 tablespoon Lime Juice (freshly squeezed from 1 lime)
• 2 tablespoons Sour Cream (optional topping)

Instructions

1. Soak the Brown Rice

   Rinse 1 cup of brown rice under cold water, then place it in a bowl of water and let it soak for 15‑30 minutes to improve digestibility and speed up cooking.

   Time: PT20M

2. Marinate the Chicken

   Place the chicken tender loins in a large Ziploc bag, add 2 tbsp pesto and a pinch of salt, seal, and shake to coat. Refrigerate for 30 minutes to let the flavors penetrate.

   Time: PT30M

3. Sauté Rice and Onion

   Drain the soaked rice. Heat the large skillet over medium‑high heat, add 1 tbsp olive oil, then add the rice and toast for 3 minutes. Add half of the chopped onion, sauté 2 minutes, season with 1 tsp salt and ½ tsp cumin.

   Time: PT5M

   Temperature: Medium‑high

4. Simmer the Rice

   Pour 2 cups chicken broth into the skillet, increase heat to bring to a rapid boil, then cover with a lid, reduce to low, and let simmer untouched for 40 minutes until all liquid is absorbed.

   Time: PT40M

   Temperature: Low

5. Cook the Chicken

   While the rice simmers, heat the remaining 1 tbsp olive oil in the same skillet over medium‑high. Add the marinated chicken and fry 4 minutes per side until golden and the internal temperature reaches 165°F (74°C).

   Time: PT8M

   Temperature: Medium‑high

6. Rest and Chop Chicken

   Transfer the cooked chicken to a plate, let rest for 5 minutes, then cut into bite‑size pieces.

   Time: PT5M

7. Roast the Corn

   Heat the cast iron pan over medium heat, add the corn kernels (no oil). Let sit undisturbed for 5 minutes to develop char, then flip and roast another 5 minutes until darkened spots appear.

   Time: PT10M

   Temperature: Medium

8. Heat the Black Beans

   In a saucepan, combine the rinsed black beans, the remaining half of the chopped onion, ¼ tsp garlic salt, and ½ tsp chili powder. Cook over medium heat, stirring occasionally, for 5 minutes until heated through.

   Time: PT5M

   Temperature: Medium

9. Assemble the Burrito Bowls

   Fluff the cooked rice with a fork. In each bowl, layer rice, seasoned black beans, chicken pieces, roasted corn, shredded lettuce, diced tomato, shredded pepper jack cheese, avocado slices, and a generous spoonful of salsa. Finish with a drizzle of fresh lime juice and optional sour cream.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

55g

Fat

12g

Fiber

8g

Ingredient Substitutions

• Instead of Brown Rice: white rice, quinoa
• Instead of Chicken Tender Loins: chicken breast, turkey tenderloins
• Instead of Olive Oil: avocado oil, canola oil
• Instead of Ground Cumin: chili powder
• Instead of Chicken Broth: water + bouillon cube
• Instead of Onion: shallots
• Instead of Pesto: basil sauce, chimichurri
• Instead of Corn Kernels: canned corn, drained
• Instead of Black Beans: cooked dried beans
• Instead of Garlic Salt: garlic powder + salt
• Instead of Chili Powder: cayenne pepper
• Instead of Lettuce: spinach
• Instead of Pepper Jack Cheese: cheddar, monterey jack
• Instead of Avocado: guacamole
• Instead of Salsa: pico de gallo
• Instead of Lime Juice: bottled lime juice
• Instead of Sour Cream: Greek yogurt

Equipment Needed

• Large Skillet
• Cast Iron Pan
• Saucepan
• Ziploc Bag
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Fork
• Serving Spoon

Critical Steps — Do Not Skip

• Soaking the brown rice to reduce cooking time
• Marinating the chicken in pesto for flavor and moisture
• Never stir or lift the lid while the rice simmers
• Resting the chicken before chopping to lock in juices
• Roasting corn until dark char marks appear
• Layering ingredients in the correct order for texture balance

Chef Tips from the Video

• Add a pinch of smoked paprika to the rice for extra depth.
• Use fresh basil pesto for a brighter flavor than jarred versions.
• Finish the bowl with a sprinkle of chopped cilantro for freshness.
• For extra crunch, toast pumpkin seeds and sprinkle on top.

Troubleshooting

Storage

Refrigerator: Store cooked rice, chicken, beans, and corn in separate airtight containers for up to 3 days. Assembled bowls keep 2 days.

Freezer: Portion rice and cooked chicken into freezer bags; freeze up to 2 months. Reheat before assembling.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice and chicken a day ahead; reheat gently before assembling.
• Roast corn and heat beans in advance; store in the fridge.
• Pre‑chop lettuce, tomato, and avocado; keep avocado with a squeeze of lime to prevent browning.

Frequently Asked Questions