Burrito Bowl Recipe

Cook rice

Rinse 1 cup long-grain rice under cold water until the water runs mostly clear. In a medium saucepan combine rinsed rice, 2 cups water, 1 tablespoon olive oil and 1 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand covered 5–10 minutes, then fluff with a fork.

Season beans

While the rice cooks, heat a small skillet over medium heat. Add the drained and rinsed black beans (1 cup) with 1 teaspoon ground cumin and 1/2 teaspoon garlic powder. Cook, stirring occasionally, 3–4 minutes until warmed through and fragrant. Taste and adjust salt if needed. Keep warm until assembling bowls.

Prepare chicken

Pat 1 lb chicken dry and slice into 1/2-inch strips or bite-sized pieces. In a bowl toss with 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Let sit 10 minutes to marinate briefly while rice finishes.

Cook chicken

Heat a large skillet or grill pan over medium-high heat. When hot, add the seasoned chicken in a single layer (work in batches if necessary). Cook 3–5 minutes per side until internal temperature reaches 165°F (74°C) and edges have a nice sear. Remove from pan and squeeze the juice of half a lime over the cooked chicken. Tent with foil to keep warm.

Prepare vegetables

If using fresh corn, grill or sauté 3/4 cup kernels in a small skillet with a light spray or 1/2 teaspoon oil until slightly charred, about 4 minutes. Otherwise heat thawed frozen corn similarly. Dice red bell pepper (1/2 cup), halve cherry tomatoes (1/2 cup) and finely dice 1/4 cup red onion. Shred 2 cups romaine lettuce and chop 1/4 cup cilantro. Dice 1 avocado right before assembly and season it lightly with a squeeze of lime to prevent browning.

Warm tortillas (optional)

If you prefer to serve with tortillas on the side, warm them in a dry skillet 20–30 seconds per side or wrap in foil and heat in a 300°F oven for 8–10 minutes.

Prepare sauce

Mix 1/2 cup sour cream or Greek yogurt with 1 teaspoon hot sauce (optional) and a squeeze of lime to taste for a quick crema. Place 1/2 cup salsa in a small bowl for topping.

Assemble bowls: divide the cooked rice among 3–4 bowls (servings). Spoon equal portions of black beans on top of the rice, then arrange the sliced chicken over the rice and beans. Add shredded romaine, charred corn, cherry tomatoes, diced red pepper and red onion around the bowl. Top with diced avocado, a spoonful of salsa, a drizzle of the lime crema (or sour cream), and sprinkle with 1/2 cup shredded cheese and chopped cilantro. Add pickled jalapeños if using and serve with lime wedges on the side.

Final

Serve bowls warm. Provide extra salsa, hot sauce and lime wedges so each person can adjust heat and acidity. Leftovers: store components separately (rice, chicken, veggies, salsa) in airtight containers in the fridge up to 3 days.