Dice the onion and bell peppers into small, even cubes.
Cook the chicken in a skillet with a little oil until browned, about 5-7 minutes. Add the taco seasoning and cook for an additional minute.
Prepare the rice according to package instructions. Typically, it’s a 2:1 ratio of water to rice, brought to a boil, then reduced to a simmer, covered, and cooked until the water is absorbed.
While the rice cooks, heat another skillet with a little oil and sauté the diced onion and bell peppers until they start to soften. Add the garlic and cook for another minute.
Add the black beans, corn kernels, and cooked chicken to the skillet. Stir well to combine.
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Assemble the burritos by spooning the chicken and vegetable mixture onto a tortilla, add rice on top or alongside, and any desired toppings. Fold the edges of the tortilla and roll tightly.