How I Make Chipotle Burrito Bowls at Home for Cheap!

Ingredients

• 2 cups Long-Grain White Rice (rinsed)
• 2 pieces Bay Leaves (add to rice while cooking)
• 4 tablespoons Lime Juice (freshly squeezed)
• 1 bunch Fresh Cilantro (roughly chopped, divided among components)
• 1 teaspoon Salt (plus extra for seasoning each component)
• 2 cans Black Beans (15‑oz each, drained and rinsed)
• 1 teaspoon Onion Powder
• 1 tablespoon Lemon Juice (freshly squeezed)
• 12 ounces Frozen Corn (thawed)
• 2 pieces Jalapeño Pepper (seeded and finely diced; one for salsa, one for guac)
• 1 medium Red Onion (diced)
• 2 pieces Avocados (ripe, flesh removed)
• 2 pounds Chicken Breast (seasoned, grilled, and sliced (optional))

Instructions

1. Cook Lime‑Cilantro Rice

   Rinse 2 cups of rice until water runs clear. Add rice, 4 cups water, and 2 bay leaves to a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer 15 minutes until water is absorbed. Remove from heat, let sit 5 minutes, then fluff with a fork. Stir in 2 tbsp lime juice, half the chopped cilantro, and 1 tsp salt.

   Time: PT20M

   Temperature: Medium heat

2. Season Black Beans

   In a large pot, combine drained black beans, 1 tsp salt, 1 tsp onion powder, and 1 tbsp lemon juice. Heat over medium heat, stirring occasionally, until beans are warmed through, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Prepare Corn Salsa

   In a mixing bowl, combine thawed corn, the diced half of a jalapeño, 1/2 cup diced red onion, 2 tbsp chopped cilantro, the juice of 1 lime, and a pinch of salt. Toss until evenly mixed.

   Time: PT10M

4. Make Guacamole

   Halve and pit the avocados, then scoop the flesh into a bowl. Mash with a fork until mostly smooth with a few chunks. Stir in the remaining diced jalapeño, 1/4 cup diced red onion, 2 tbsp chopped cilantro, the juice of 1 lime, and a pinch of salt. Mix until combined.

   Time: PT10M

5. Cook Optional Chicken

   Season 2 lbs chicken breast with salt, pepper, and a drizzle of olive oil. Grill or pan‑sear over medium‑high heat 6‑7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice into strips.

   Time: PT20M

   Temperature: Medium‑high heat

6. Assemble the Burrito Bowls

   Divide the lime‑cilantro rice among 8 meal‑prep containers. Top each with a portion of seasoned black beans, corn salsa, guacamole, and optional chicken strips. Add extra lime wedges or hot sauce if desired.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

70g

Fat

15g

Fiber

12g