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Burrito Bowl Recipe

Name: Hugo's Mexican Kitchens Burrito Bowl Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 cups long-grain white rice; 2 cups low-sodium chicken or vegetable broth (or water); 1 cups cooked black beans (canned, drained and rinsed); 1 tsp ground cumin; 1 tsp kosher salt; 1 tbs vegetable oil (for rice); 1 cups boneless skinless chicken breast, thinly sliced; 1 cups or flank steak, thinly sliced; 1 cups or firm tofu, pressed and cubed; 1 tsp chipotle powder; 1 tsp smoked paprika; 1 tsp garlic powder; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs olive oil (for cooking protein); 0.5 cups red bell pepper, sliced into 1/2-inch strips; 0.5 cups green bell pepper, sliced into 1/2-inch strips; 0.5 cups yellow onion, sliced into 1/2-inch strips; 2 cups romaine lettuce, shredded; 0.5 cups pico de gallo (store-bought or homemade); 2 each flour tortillas (8–10-inch) or bowl for serving; 2 tbs fresh cilantro, chopped (optional); 2 each lime wedges; 0.25 tsp salt; 0.125 tsp black pepper; 1 tbs vegetable oil (for grilling vegetables); 0.5 cups sour cream or Mexican crema; 1 tbs lime juice; 1 tsp hot sauce (optional); 1 tsp water (to thin crema if needed)

Inspired by Hugo's Mexican Kitchen

Time45m

Serves2

Flour tortilla stuffed with beans, rice, your choice of protein, grilled peppers and onions, lettuce, pico de gallo, crema.

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Ingredients

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Grains & Beans

1 cups Long-grain white rice

2 cups low-sodium chicken or vegetable broth (or water)

1 cups cooked black beans (canned, drained and rinsed)

1 tsp Ground cumin

1 tsp kosher salt

1 tbs vegetable oil (for rice)

Protein (choose one)

1 cups boneless skinless chicken breast, thinly sliced

1 cups or flank steak, thinly sliced

1 cups or firm tofu, pressed and cubed

1 tsp Chipotle powder

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs olive oil (for cooking protein)

Vegetables & Toppings

1/2 cups red bell pepper, sliced into 1/2-inch strips

1/2 cups green bell pepper, sliced into 1/2-inch strips

1/2 cups yellow onion, sliced into 1/2-inch strips

2 cups romaine lettuce, shredded

1/2 cups pico de gallo (store-bought or homemade)

2 each flour tortillas (8–10-inch) or bowl for serving

2 tbs fresh cilantro, chopped (optional)

2 each Lime wedges

1/4 tsp Celtic sea salt

1/8 tsp black pepper

1 tbs vegetable oil (for grilling vegetables)

Crema & Finishing

1/2 cups sour cream or Mexican crema

1 tbs ReaLime juice

1 tsp hot sauce (optional)

1 tsp water (to thin crema if needed)

Method

Grains & Beans

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat, add rinsed rice and toast, stirring, 1–2 minutes. Add 2 cups broth (or water), 1 tsp cumin and 1/2 tsp kosher salt, bring to a boil. Reduce to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat and let rest covered 5–10 minutes, then fluff with a fork.

Prepare beans

While rice cooks, drain and rinse 1 cup canned black beans. Warm beans in a small saucepan over low heat for 3–4 minutes with a pinch (about 1/8 tsp) of salt and a splash of water if needed. Keep covered and warm until serving.

Protein (choose one)

Season protein

In a bowl, combine 1 tsp chipotle powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss 1 cup of your chosen protein (chicken, steak, or pressed tofu) with the spice mix and 1 tablespoon olive oil until evenly coated. Let rest 5–10 minutes.

Cook protein

Heat a large skillet or grill pan over medium-high heat until hot. Add a touch of oil if needed. For chicken: cook 3–4 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear; let rest 5 minutes and slice. For steak: cook 3–5 minutes per side for medium-rare to medium depending on thickness; rest 5 minutes and slice thinly against the grain. For tofu: cook until golden and crisp, about 4 minutes per side. Transfer cooked protein to a plate and tent with foil to keep warm.

Vegetables & Toppings

Grill peppers and onions

Heat a skillet or grill pan over medium-high heat and add 1 tablespoon vegetable oil. Add sliced red and green bell peppers (1/2 cup each) and 1/2 cup sliced yellow onion in a single layer if possible. Season with 1/4 tsp salt and a pinch of black pepper. Cook, stirring occasionally, 6–8 minutes until softened and charred at edges. Remove from heat and keep warm.

Prepare lettuce and pico

Shred 2 cups romaine lettuce and place in a bowl. If using store-bought pico de gallo, measure 1/2 cup; if making quick pico: dice 1 roma tomato, 2 tablespoons onion, 1 tablespoon cilantro, 1/2 jalapeño (optional), a squeeze of lime and 1/8 tsp salt. Keep pico chilled until assembling.

Warm tortillas (if using)

If serving in tortillas, warm 8–10-inch flour tortillas in a dry skillet 15–30 seconds per side or wrap in foil and heat in a 350°F oven 8–10 minutes. Alternatively, serve all ingredients in bowls for a burrito bowl.

Crema & Finishing

Make crema

In a small bowl combine 1/2 cup sour cream or Mexican crema with 1 tablespoon lime juice and 1 teaspoon hot sauce (optional). Whisk until smooth. If too thick, thin with 1 teaspoon water at a time to desired consistency. Taste and adjust salt or lime as needed.

Assemble burrito bowl

Divide rice between 2 bowls (or place on warmed tortillas). Top each with 1/2 cup warmed black beans, a portion of sliced cooked protein (about 1/2 cup), grilled peppers and onions (about 1/2 cup), 1 cup shredded romaine, and 1/4 cup pico de gallo. Drizzle crema over the top (about 2 tablespoons each). Garnish with chopped cilantro and a lime wedge. Serve immediately; allow guests to squeeze lime and add extra hot sauce if desired.