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Burrito Bowl with Pico de Gallo Recipe

Mexican · Main course · 40 min total

A vibrant and customizable burrito bowl featuring seasoned rice, black beans, grilled chicken, and fresh pico de gallo. Perfect for a quick weeknight dinner.

Ingredients

• 1 cup long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 medium tomatoes, diced
• 1/2 cup finely chopped white onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• 1 avocado, sliced (optional)
• 1/2 cup sour cream (optional)

Instructions

1. Cook rice according to package directions; keep warm.
2. Season chicken breasts with cumin, chili powder, garlic powder, salt, and pepper. In a skillet over medium-high heat, heat 1 tbsp olive oil. Cook chicken 6-7 minutes per side until golden and cooked through. Let rest 5 minutes, then slice.
3. In a small bowl, combine tomatoes, onion, cilantro, jalapeño, lime juice, and remaining 1 tbsp olive oil. Season with salt. Set aside.
4. In a small saucepan, warm black beans over medium heat with a pinch of salt.
5. Assemble bowls: divide rice among 4 bowls. Top with black beans, sliced chicken, pico de gallo, and optional avocado and sour cream.

Tips

• To save time, use pre-cooked rice or leftover rice.
• Pico de gallo can be made up to 2 hours ahead; keep refrigerated.
• For a vegetarian version, substitute chicken with grilled tofu or extra beans.

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