Start by cooking the rice according to package directions, typically requiring about 18-20 minutes. Once finished, fluff with a fork and set aside to keep warm.

While rice cooks, pat the chicken breasts dry with paper towels. In a small bowl, combine cumin, chili powder, garlic powder, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken and cook for 12-15 minutes per side until the internal temperature reaches 165°F.

Remove chicken from the skillet and let it rest for 5 minutes before slicing into bite-sized pieces. Add the diced red bell pepper and red onion to the same skillet and sauté for 3-4 minutes until softened.

Stir in the black beans and corn kernels, heating through for about 2 minutes. Squeeze fresh lime juice over the warm vegetable mixture and toss gently to combine everything.

To assemble your cozy summer burrito bowl dinner recipe, divide the rice among four bowls. Top each portion with sliced chicken, then the warm vegetable-bean mixture.

Finish with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and salsa. Serve immediately while the rice and vegetables are still warm.