Why I Stopped Buying Chipotle Burrito Bowls (Easy Recipe)

Ingredients

• 2 lb Chicken Breast (trimmed and cut into bite‑size strips)
• 2 packet Taco Seasoning (store‑bought budget blend (≈2 tbsp total))
• 2 tbsp Cooking Oil (vegetable or canola oil for marinating and pan)
• 1 Green Bell Pepper (diced)
• 1 Red Bell Pepper (diced)
• 1 Large Onion (diced)
• 1 can Fire Roasted Corn Kernels (15 oz, drained)
• 1 Jalapeño (seeded and minced)
• 1 cup Cherry Tomatoes (halved (or 2‑3 Roma tomatoes diced))
• 1 can Black Beans (15 oz, drained and rinsed)
• 3 Scallions (sliced)
• 2 Lime (juiced (1 for salsa, 1 for rice))
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (to taste)
• 1 clove Garlic (grated)
• 1 tbsp Olive Oil (drizzle for salsa)
• 2 cup Long Grain White Rice (uncooked, rinsed 5 times)
• 0.25 cup Fresh Cilantro (chopped)

Instructions

1. Season and Marinate Chicken

   Place the chicken strips in a bowl, drizzle with 1 tbsp cooking oil, sprinkle the two packets of taco seasoning, and toss to coat evenly. Let it marinate while you prepare the other components.

   Time: PT5M

2. Rinse the Rice

   Measure 2 cups of long‑grain white rice into a fine‑mesh sieve and rinse under cold water, swirling with your hand, until the water runs clear (about 5 rinses). Drain well.

   Time: PT5M

3. Cook the Rice

   Transfer the rinsed rice to the rice cooker, add 2½ cups water, close the lid, and start the cooking cycle.

   Time: PT20M

4. Prepare Corn‑Black Bean Salsa

   In a mixing bowl combine the drained fire‑roasted corn, drained black beans, halved cherry tomatoes, minced jalapeño, sliced scallions, juice of 1 lime, ½ tsp salt, ½ tsp pepper, grated garlic, and drizzle with 1 tbsp olive oil. Stir gently and taste for seasoning.

   Time: PT5M

5. Chop Remaining Vegetables

   Dice the green and red bell peppers and the large onion. Roughly chop the cilantro for later use.

   Time: PT5M

6. Cook the Chicken

   Heat the large skillet over medium‑high heat, add a splash of cooking oil, then spread the marinated chicken in a single layer. Cook without moving for 3‑4 minutes until the underside browns, then flip and cook another 4‑5 minutes until the chicken is cooked through (internal temp 165°F).

   Time: PT8M

   Temperature: medium-high heat

7. Sauté Peppers and Onions

   In the same skillet, add a little more oil if needed, then add the diced bell peppers and onion. Sauté, stirring occasionally, until softened and lightly caramelized, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

8. Finish the Cilantro Lime Rice

   When the rice cooker signals completion, fluff the rice with a fork, stir in the juice of the second lime, a pinch of salt, and the chopped cilantro. Mix gently.

   Time: PT3M

9. Assemble the Burrito Bowls

   Divide the cilantro lime rice among 5 bowls (about ½‑¾ cup each). Top with a portion of chicken, sautéed peppers and onions, and a generous scoop of corn‑black bean salsa. Add optional toppings such as avocado slices, shredded cheese, sour cream, or extra lime wedges.

   Time: PT5M

Nutrition Facts

Calories

680

Protein

55 g

Carbohydrates

80 g

Fat

12 g

Fiber

12 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast
• Instead of Taco Seasoning: Homemade chili powder, cumin, paprika mix
• Instead of Cooking Oil: Olive Oil
• Instead of Fire Roasted Corn Kernels: Fresh corn kernels
• Instead of Jalapeño: Serrano pepper (more heat)
• Instead of Black Beans: Cooked dry beans
• Instead of Olive Oil: Vegetable oil
• Instead of Long Grain White Rice: Brown rice
• Instead of Fresh Cilantro: Parsley (different flavor)

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowl
• Spoon/Spatula
• Rice Cooker
• Large Skillet or Frying Pan
• Can Opener
• Measuring Cups and Spoons
• Grater (optional)

Critical Steps — Do Not Skip

• Marinating the chicken with taco seasoning for flavor development.
• Rinsing the rice until water runs clear to avoid gummy texture.
• Cooking chicken to an internal temperature of 165°F for safety.
• Sautéing peppers and onions without burning them.
• Fluffing the rice and folding in lime juice and cilantro while hot.

Chef Tips from the Video

• Use fire‑roasted corn for a smoky depth that mimics restaurant‑style bowls.
• Add a splash of lime juice to the chicken while it cooks for extra brightness.
• For extra crispness, finish the peppers with a quick splash of high‑heat oil right before serving.
• If you like extra heat, keep a few jalapeño seeds in the salsa.

Troubleshooting

Storage

Refrigerator: Store rice, chicken, sautéed veggies, and salsa in separate airtight containers for up to 4 days.

Freezer: Freeze cooked chicken (portioned) for up to 2 months; rice freezes well for 1 month.

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

Make-Ahead Tips

• Marinate the chicken up to 24 hours in the refrigerator for deeper flavor.
• Prepare the corn‑black bean salsa a day ahead; it keeps well refrigerated.
• Cook the rice in bulk and store in the fridge; reheat with a splash of water.
• Portion cooked chicken into freezer bags for quick reheating.

Frequently Asked Questions