HOW TO MAKE CHICKEN BURRITO BOWLS: Delicious Recipe Made with Brown Rice, Black Beans & Roasted Corn

I make Chicken Burrito Bowls at home all the time, and yet, I never get tired of eating them because they're so delicious (I think they're better than Chipotle's) and they're pretty high on nutritional value, too. I also love the fact that, once you cook the main ingredients and gather together an assortment of your favorite toppings, everyone can just build their own burrito bowl according to their liking. It doesn't get much easier than that! Read on for a list of ingredients, and how I prepare my Chicken Burrito Bowls at home.

Chicken Burrito Bowls

For Rice:
1 cup brown rice
2 cups chicken broth
1/4 cup chopped white onion
1 tsp. salt
1 tsp. ground cumin

To prepare brown rice, first wash and soak in water 15 - 30 minutes. (This is only recommended with brown rice to improve digestibility & reduce cooking time.) Drain water from rice. Heat skillet over medium high heat, and add approx. 2 Tbsp. olive oil to it. Once heated, add rice, and approx. 1/4 cup finely chopped white onion. Sauté for a few minutes. Season with salt and cumin, and stir until well mixed. Add chicken broth, cover with lid and reduce heat to low. Let rice cook untouched for approx. 40 minutes or until all the water has evaporated. It's important that you do not stir or open the lid while rice is cooking. When rice is fully cooked, remove from burner, let sit for 5 minutes, then fluff rice with fork before serving.

For chicken
1lb. of chicken, (season & cook to your liking)
I like using tenderloins and seasoning with salt and plenty of basil pesto, then frying it in a skillet with olive oil for approx. 4 minutes on each side. If you're using chicken breasts, I recommend splitting them down the middle so they're not too thick. Once cooked, let rest before cutting into bite size pieces to ensure juices are locked in.

For roasted corn
1/2 cup frozen corn kernels
*If you used canned corn, it will take longer to roast because the corn is soaked in water and you need to eliminate any moisture.
Heat non-greased cast iron skillet over medium high heat. Place corn kernels in it and do not stir. Let it roast approximately 5 minutes and then flip over. This should help give it those dark burn spots. Remove from heat when corn is fully roasted.

For black beans
Heat in small saucepan over medium high heat. Whenever I use canned beans, I like adding a little chopped onion, a few dashes of garlic salt, and approximately half a tsp. of chile powder for extra flavor.

Additional toppings for Chicken Burrito Bowls:
lettuce
tomato
your choice grated cheese (I like pepper jack)
avocado
salsa
sour cream

[faridjalilian]

Thank you for your wonderful recipe. I made it and everyone loved it. Thanks again

[teresamesserli]

Who needs Chipotle when you can get this at home! Love the pesto marinade!

[ruthsolis]

I will try this ..thankz for sharring its look like yummmy.

[michellelongoria]

We have a Gus Chicken here in San Antonio Tx now..always has a line! But is very much worth the wait☺️
Your version looked delicious too!❤️

[notmebutyou]

I was getting hungry watching this! Looks good!! I'll give it a try!! Thanks for sharing!! 🙂

[taosjedi]

Those looked great! I'm jelly that'cha got a lime tree!!! I would have fresh limeade all summer!!

[Lilamaexo]

Looks so good omg 😍😍 Trying to make this tonight for dinner 😊

[sylviaholguin]

That looks absolutely delicious! Thank you, Marcy.

[cheryltellez-vasquez]

Can you put out a chipotle chicken recipe please?

[GroovJunki]

If u never got tired how about I have you come cook for me

[kylepatterson]

You know if you stopped the weird camera back and forth ness you would have more subs.

[sassyt]

Unwatchable, due to the horrific camera work.