Loaded Burrito Bowl

Loaded Burrito Bowl with chicken, black beans, corn, avocado, cheese, and rice served in a white bowl on marble background — Colorful and fresh Loaded Burrito Bowl filled with smoky chicken, black beans, corn, avocado, rice, and vibrant toppings.

The Loaded Burrito Bowl is the kind of meal that brings flavor, color, and comfort all into one bowl. Packed with smoky seasoned chicken, nutty brown rice, creamy avocado, crisp vegetables, and tangy lime, this dish is as nourishing as it is delicious. Even better, it’s easy to prepare at home and can be customized to match your cravings.

What makes a burrito bowl so loved is the freedom to layer vibrant ingredients in perfect balance. The rice forms a hearty base, the beans add protein, while juicy chicken and fresh vegetables brighten each bite. A sprinkle of cheese and a dollop of sour cream finish the bowl with classic burrito flair.

Interestingly, burrito bowls became popular in the early 2000s as a lighter alternative to traditional burritos, offering all the flavors without the tortilla wrap. Today, they’ve become a staple for meal prepping and casual dinners alike. This Loaded Burrito Bowl will quickly become a household favorite you’ll want to make again and again.

Recipe Yield: 4 servings

INGREDIENTS

1 cup uncooked brown rice
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh, canned, or thawed frozen)
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 avocado, sliced
½ cup shredded cheddar cheese
½ cup fresh cilantro, chopped
2 cups water
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 lime, cut into wedges
½ cup sour cream or Greek yogurt (optional for topping)

INSTRUCTIONS

1. Cook the rice:
In a medium saucepan, combine brown rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 30–35 minutes until tender. Fluff with a fork.

2. Season the chicken:
In a large bowl, toss chicken pieces with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper until well coated.

3. Cook the chicken:
Heat a skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until golden brown and fully cooked.

4. Prepare toppings:
While the chicken cooks, arrange black beans, corn, cherry tomatoes, and bell pepper in separate small bowls for easy assembly.

5. Assemble the bowls:
Divide cooked rice evenly among four bowls. Top each with chicken, black beans, corn, tomatoes, bell pepper, avocado slices, and shredded cheddar cheese.

6. Garnish and serve:
Sprinkle with fresh cilantro, add lime wedges on the side, and drizzle with sour cream or Greek yogurt if desired. Serve warm and enjoy!

Helpful Tips to Perfect This Recipe

Layer Smartly for Texture: Start with rice, then add juicy chicken, beans, and veggies for a balanced bite every time. This order prevents sogginess and keeps textures vibrant.
Season Generously: The smoky paprika, cumin, and chili blend bring depth. Adjust the spice level with more chili powder or a pinch of cayenne for a bolder kick.
Customize Freely: Swap chicken for shrimp, beef, or roasted veggies. Adding toppings like pickled onions, jalapeños, or salsa can make every burrito bowl uniquely yours.

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