Go Back

Chicken and Rice Burrito Bowl

A Mexican inspired, one pot chicken and rice meal flavored with black beans and salsa and then topped with cheese, cilantro, and/or sour cream.

Servings 4


  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon Kosher salt
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 15.5 ounce can black beans, rinsed
  • 1 cup long grain white rice uncooked
  • 1 cup salsa
  • 1 1/2 cups of chicken stock
  • 1/4 cup chopped cilantro optional
  • 1/4 cup grated Cheddar cheese optional


  1. Set electric pressure cooker to the saute setting add olive oil.
  2. Once olive oil is hot add the onion and cook until soft, about two minutes.
  3. Add the garlic and cook an additional minute.
  4. Add chili powder and salt. Stir to combine.
  5. Add the chicken, black beans, rice, and salsa. Stir.
  6. Pour chicken broth over the mixture. Stir.

  7. Lock the lid in place. Set the pressure cooker to high pressure for 5 minutes.

  8. Once the cook time completes, allow for 10 minutes of Natural Pressure Release, then release any remaining pressure. Remove the lid and stir. Let the mixture sit for 5 minutes before serving.

  9. Garnish with shredded cheese, cilantro, and/or sour cream if desired.

Recipe Notes

Top with cilantro, shredded cheese and/or sour cream if desired.

Stovetop: In a large stockpot brown your chicken until cooked through. Add rice and chicken stock ratio as instructed on rice package instructions (this may be different than the amount of chicken stock listed in the above ingredient list).  Once cooked through, add remaining ingredients and continue to simmer until heated through. 

Recipe courtesy of Old World Garden Farms