Burrito Bowl Recipe
Mexican · Main course · 35 min total
A customizable and healthy deconstructed burrito with seasoned rice, black beans, grilled veggies, and all your favorite toppings.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breast (or substitute with tofu or beef)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 red bell pepper, sliced
- 1 avocado, sliced
- 1/2 cup salsa
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Cook rice according to package directions; set aside.
- In a small bowl, mix chili powder, cumin, smoked paprika, salt, and pepper. Rub the spice mix onto both sides of the chicken breast.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side until cooked through (internal temp 165°F). Let rest 5 minutes, then slice.
- In the same skillet, add corn and bell pepper; sauté for 3-4 minutes until lightly charred.
- Warm black beans in a small saucepan or microwave.
- Assemble bowls: divide rice among 4 bowls. Top with sliced chicken, black beans, corn and pepper mixture, avocado slices, salsa, and sour cream.
- Garnish with cilantro and serve with lime wedges.
Tips
- Use leftover grilled chicken or rotisserie chicken for a quicker meal.
- Make it vegetarian by substituting chicken with grilled tofu or extra beans.
- Store components separately in the fridge for up to 4 days; reheat and assemble when ready to eat.
AI estimate may be inaccurate · Terms