My 1st - 4th Burrito Bowls

Ingredients

• 2 cups Long Grain White Rice (rinsed)
• 4 cups Water (for cooking rice)
• 1 can Black Beans (drained and rinsed)
• 1 lb Chicken Breast (trimmed and diced)
• 1 tablespoon Olive Oil (for sautéing chicken)
• 1 teaspoon Salt (or to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 1 cup Shredded Cheddar Cheese (for queso sauce)
• ½ cup Milk (whole or 2%)
• 1 large Avocado (ripe, for guacamole)
• 1 tablespoon Lime Juice (freshly squeezed)
• 2 tablespoons Cilantro (chopped)
• ½ cup Sour Cream (optional topping)
• 2 cups Shredded Lettuce (iceberg or romaine)
• 1 cup Bell Pepper (sliced, any color)
• 1 cup Corn Kernels (fresh, frozen or canned)
• 4 large Flour Tortillas (for optional wrap)
• 1 cup Tortilla Chips (optional side)
• to taste Optional Hot Sauce

Instructions

1. Rinse Rice

   Measure 2 cups of rice, place in a fine mesh sieve and rinse under cold water until the water runs clear.

   Time: PT2M

2. Cook Rice

   Combine rinsed rice and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.

   Time: PT20M

   Temperature: Low simmer

3. Prepare Beans

   Open the can of black beans, drain and rinse under cold water. Set aside in a mixing bowl.

   Time: PT2M

4. Warm Beans

   Transfer beans to a small saucepan, add a splash of water, and heat over medium for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Medium

5. Dice Chicken

   Trim any fat from the chicken breast and cut into 1‑inch bite‑size pieces on a clean cutting board.

   Time: PT3M

6. Season and Sauté Chicken

   Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add chicken, sprinkle with 1 tsp salt and ½ tsp pepper, and sauté until golden and cooked through, about 12 minutes, stirring occasionally.

   Time: PT12M

   Temperature: Medium‑high

7. Measure Cheese and Milk

   Grate 1 cup cheddar cheese and measure ½ cup milk; set both in a small mixing bowl.

   Time: PT2M

8. Make Queso Sauce

   In the same skillet used for chicken, lower the heat to medium, add the cheese and milk, stirring constantly until smooth and glossy, about 5 minutes.

   Time: PT5M

   Temperature: Medium

9. Prepare Guacamole

   Halve the avocado, remove the pit, scoop flesh into a bowl, add 1 tbsp lime juice, 2 tbsp chopped cilantro, a pinch of salt, and mash with a fork or blender until desired consistency.

   Time: PT5M

10. Slice Peppers and Shred Lettuce

    Slice bell pepper into thin strips and shred lettuce; place each in separate bowls for topping.

    Time: PT5M

11. Warm Tortillas and Chips

    Heat tortillas in a dry skillet for 30 seconds per side or microwave for 20 seconds. Warm chips in the oven at 350°F for 3 minutes if desired.

    Time: PT3M

    Temperature: 350°F

12. Assemble Burrito Bowls

    In each serving bowl, layer a scoop of rice, a spoonful of beans, chicken pieces, a drizzle of queso, guacamole on the side, sour cream, lettuce, peppers, corn, and sprinkle shredded cheese. Serve with chips or wrapped in a warm tortilla.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

62g

Fat

20g

Fiber

8g

Ingredient Substitutions

• Instead of Long Grain White Rice: Brown rice, Cauliflower rice
• Instead of Black Beans: Pinto beans, Kidney beans
• Instead of Chicken Breast: Tofu, Turkey breast
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Shredded Cheddar Cheese: Monterey Jack, Mexican blend
• Instead of Milk: Almond milk (for dairy‑free)
• Instead of Avocado: Mashed ripe banana (for texture)
• Instead of Lime Juice: Citric acid solution
• Instead of Cilantro: Parsley
• Instead of Sour Cream: Greek yogurt
• Instead of Shredded Lettuce: Spinach
• Instead of Bell Pepper: Jalapeño for heat
• Instead of Corn Kernels: Elote on the cob
• Instead of Flour Tortillas: Corn tortillas (gluten‑free)
• Instead of Tortilla Chips: Pita chips

Equipment Needed

• Medium Saucepan
• Large Skillet
• Cutting Board
• Chef’s Knife
• Measuring Cups and Spoons
• Mixing Bowl
• Spatula
• Spoon or Ladle
• Blender or Fork (optional)
• Serving Bowls

Critical Steps — Do Not Skip

• Rinse Rice
• Cook Rice
• Season and Sauté Chicken
• Make Queso Sauce
• Assemble Burrito Bowls

Chef Tips from the Video

• Add a pinch of cumin to the chicken seasoning for extra depth.
• Top with fresh pico de gallo for brightness.
• Use a squeeze bottle for the queso to drizzle evenly.

Troubleshooting

Storage

Refrigerator: Store cooked rice, beans, chicken, and toppings separately in airtight containers for up to 4 days.

Freezer: Freeze cooked chicken and rice in portioned bags for up to 3 months; thaw before reheating.

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook rice and beans a day ahead and refrigerate; reheat with a splash of water.
• Prepare guacamole and store in an airtight container with a thin layer of lime juice to prevent browning.

Frequently Asked Questions