Chicken Burrito Bowls

Chicken Burrito Bowls

Welcome to a culinary adventure that brings together the vibrant flavors of Mexican cuisine in a bowl bursting with freshness and zest—introducing the irresistible world of chicken burrito bowls. Picture a colorful medley of tender grilled chicken, seasoned to perfection, nestled on a bed of fluffy rice and adorned with a rainbow of crisp vegetables.


2 large boneless skinless chicken breasts ( 1.5 lb approx)

1 14oz can diced tomatoes

1 cup chicken broth

2 tsp chili powder

2 tsp salt

1 tsp ground cumin

1 15 oz can black beans rinsed and drained

1 cup fresh or frozen corn

1 cup uncooked rice, white or brown


Additional toppings

Mexican cheese blend or choice of cheese

Green onion chopped

Sour cream

Sliced black olives

Fresh avocado




1. While heating the Rocktablet place inner pot on tablet and add raw chicken, canned vegetables, broth and seasonings.

2. Cover with inner lid and cook for 2.5 hours 

3. Add beans, rice and corn and cover with inner lid.

4. Cook for 1-2 more hours checking at 1hr stir to see when rice is done.

5. Shred chicken with fork and stir,

6. Serve in bowl with choice of toppings

Serves 6-8 Enjoy!


Heating the RockTablet on stovetop:

Place RockTablet on the largest burner. Place inner pot on top of the RockTablet.
Turn the heat on high. Heat the RockTablet for 30 minutes with inner pot sitting on the stone. After 30 minutes, turn off heat, remove inner pot from stone.
Place HOT RockTablet in the bottom of the RockPot. Put the inner cooking pot (full of hot food) in the RockPot on the hot stone. Close the RockPot and latch the lid.

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