Burrito Bowls Recipe
Mexican · Main course · 40 min total
A deconstructed burrito packed with seasoned rice, black beans, grilled chicken, fresh salsa, and creamy avocado. Perfect for a quick and customizable weeknight dinner.
20
min prep
min prep
20
min cook
min cook
4
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 cup cherry tomatoes, diced
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1/2 cup sour cream (optional)
Instructions
- Cook rice: In a saucepan, combine rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until tender. Fluff with a fork.
- Season chicken: In a bowl, mix chili powder, cumin, garlic powder, salt, and pepper. Rub over chicken breasts.
- Cook chicken: Heat olive oil in a 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.
- Prepare salsa: In a small bowl, combine diced tomatoes and cilantro. Season with salt.
- Assemble bowls: Divide rice among 4 bowls. Top with black beans, corn, sliced chicken, salsa, and avocado slices. Add a dollop of sour cream if desired.
Tips
- For a vegetarian version, substitute chicken with extra beans or grilled tofu.
- Store leftovers separately and reheat rice and chicken before assembling.
- Customize with toppings like shredded cheese, hot sauce, or lime wedges.
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