Chipotle Paneer Burrito Bowl Recipe

Prepare Paneer

Cut the paneer into 1-inch cubes. Pat dry with paper towels to remove excess moisture so they brown evenly.

Make Chipotle Marinade

In a bowl, combine minced chipotle in adobo, smoked paprika, ground cumin, minced garlic, lime juice, olive oil, kosher salt, and black pepper. Stir until smooth.

Toss the paneer cubes in the chipotle marinade until evenly coated. Let marinate for 10–15 minutes at room temperature (or up to 30 minutes in the refrigerator).

Heat a large nonstick or cast-iron skillet over medium-high heat. Add a light drizzle of oil or brush the pan. Add paneer in a single layer (work in batches if necessary) and sear for 2–3 minutes per side, until golden brown and slightly charred. Reduce heat if the marinade starts to burn.

Once all sides are browned and the paneer is heated through, remove from heat and keep warm. Reserve any pan juices to drizzle over the bowl if desired.

Cook Rice

Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine rinsed rice, water or broth, butter or oil, and salt. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes (or according to package instructions) until rice is tender and liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.

Fluff the rice with a fork, then stir in lime zest, lime juice, and chopped cilantro. Taste and adjust salt or lime as needed. Keep warm.

Heat a small skillet over medium heat and add 1 tsp olive oil. Add corn and sauté for 3–4 minutes until lightly charred and heated through.

Add the drained black beans to the skillet with the corn, sprinkle in ground cumin, smoked paprika, and salt. Stir and cook for another 2–3 minutes until beans are warmed and flavors meld. Remove from heat and cover to keep warm.

Quick Pickle Onions

In a small bowl, combine rice vinegar and sugar, stirring until sugar dissolves. Add the thinly sliced red onion and toss to coat. Let sit for at least 10 minutes (longer for more pronounced pickling).

Make Pico de Gallo

In another bowl, combine diced tomatoes, minced jalapeño (if using), chopped cilantro, lime juice, and salt. Stir and let rest for 5–10 minutes to allow flavors to meld.

In a blender or food processor (or using a bowl and immersion blender), combine Greek yogurt or sour cream, chopped cilantro, lime juice, olive oil, honey, and salt. Blend until smooth and bright green. Taste and adjust seasoning, adding a little water to thin if necessary. Transfer to a squeeze bottle or small bowl.

Divide the warm cilantro-lime rice among 4 bowls (about 3/4 cup cooked rice per serving).

Top each bowl with an even portion of chipotle-paneer cubes (about 100 g per serving), then spoon the black beans and charred corn mixture alongside.

Add a handful of shredded romaine or mixed greens, a scoop of pico de gallo, and a few slices of quick-pickled red onion to each bowl.

Drizzle the creamy cilantro-lime sauce over the bowl, sprinkle with crumbled queso fresco or feta if using, add avocado slices, and finish with a lime wedge for squeezing.

Serve immediately while paneer and rice are warm. Leftovers: store components separately in airtight containers in the refrigerator for up to 3 days; reheat paneer and rice gently in a skillet or microwave.