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The Classic Burrito Bowl Recipe

Name: Sangria's Mexican Grills The Classic Burrito Bowl Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts (or skirt steak); 2 tbs olive oil; 2 tbs lime juice; 2 tsp garlic cloves, minced; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 15 oz canned refried beans; 1 tbs olive oil or butter; 0.25 cup onion, finely chopped; 0.5 tsp ground cumin; 0.5 tsp salt; 2 tbs water or chicken broth; 1 cup long-grain white rice, rinsed; 1 tbs vegetable oil; 0.25 cup white onion, finely chopped; 0.5 cup tomato sauce; 1.5 cup chicken broth; 1 tsp garlic, minced; 0.5 tsp ground cumin; 0.75 tsp salt; 3 cups head of romaine or mixed lettuce, shredded; 0.5 cup sour cream; 2 each ripe avocados; 1 each lime; 0.5 tsp kosher salt; 1 cup tomato, finely chopped (for pico); 0.25 cup white onion, finely chopped (for pico)

Inspired by Sangria's Mexican Grill

Time1h

Serves4

Grilled chicken or steak. Refried beans, mexican rice, lettuce, sour cream, guacamole, pico queso fresco.

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Ingredients

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Protein

1 lb boneless skinless chicken breasts (or skirt steak)

2 tbs olive oil

2 tbs ReaLime juice

2 tsp Garlic cloves, minced

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

Refried beans

15 oz canned refried beans

1 tbs olive oil or butter

1/4 cup Onion, finely chopped

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

2 tbs Water or chicken broth

Mexican Rice

1 cup long-grain white rice, rinsed

1 tbs Tuscany sunflower oil

1/4 cup white onion, finely chopped

1/2 cup Tomato sauce

1 1/2 cup Chicken broth

1 tsp Garlic, minced

1/2 tsp Ground cumin

3/4 tsp Celtic sea salt

Toppings & Sides

3 cups head of romaine or mixed lettuce, shredded

1/2 cup Sour cream

2 each ripe avocados

1 each lime

1/2 tsp kosher salt

1 cup tomato, finely chopped (for pico)

1/4 cup white onion, finely chopped (for pico)

1 each jalapeño, seeded and minced

2 tbs Fresh cilantro, chopped

1/2 cup queso fresco, crumbled

2 tbs fresh lime juice (for pico & guac)

1/2 tsp salt (for pico & guac)

Optional

0 to taste hot sauce or salsa

1 cup tortilla chips

Method

Protein

Marinate

Combine olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt and pepper in a shallow dish. Add chicken breasts (or steak) and turn to coat. Marinate at room temperature 15 minutes or refrigerate up to 2 hours.

Grill or Pan-sear

Preheat grill or a heavy skillet over medium-high heat. If grilling, oil grates. Cook chicken 6-7 minutes per side (internal temp 165°F / 74°C) or steak 3-5 minutes per side for medium, adjusting for thickness. Let rest 5 minutes, then slice thinly against the grain. Keep warm.

Refried beans

Heat oil or butter in a small saucepan over medium heat. Add chopped onion and sauté 3-4 minutes until translucent. Stir in refried beans, cumin, salt and 2 tablespoons water or broth. Cook, stirring, until warmed through and slightly loose; add more liquid if needed to reach spoonable consistency. Keep warm.

Mexican Rice

Heat oil in a medium saucepan over medium heat. Add rinsed, drained rice and cook, stirring, until slightly translucent and lightly toasted, 3-4 minutes. Add chopped onion and minced garlic; sauté 1-2 minutes.

Stir in tomato sauce, chicken broth, cumin and salt. Bring to a simmer, then reduce heat to low, cover and cook 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes; fluff with fork.

Toppings & Sides

Prepare Pico de Gallo

Combine chopped tomatoes, 1/4 cup chopped onion, minced jalapeño, 1 tablespoon chopped cilantro, 1 tablespoon lime juice and 1/4 teaspoon salt in a bowl. Stir and let sit 10 minutes for flavors to meld.

Make Guacamole

Halve avocados and remove pits. Scoop flesh into a bowl and mash to desired consistency. Mix in remaining 1 tablespoon cilantro, 1 tablespoon lime juice and 1/4 teaspoon salt. Taste and adjust seasoning. Keep covered to avoid browning.

Assemble Lettuce and Queso

Shred lettuce and crumble queso fresco. Keep ready for assembly.

Assemble Burrito Bowls

Divide Mexican rice evenly among 4 bowls (about 1/4 cup cooked rice per bowl is a base; use more as desired). Spoon warm refried beans beside rice. Add sliced grilled chicken or steak on top of the rice. Add shredded lettuce, a dollop of sour cream (about 2 tablespoons per bowl), 2-3 tablespoons guacamole, and 2 tablespoons pico de gallo to each bowl. Sprinkle queso fresco and remaining cilantro over the top. Serve with lime wedges and optional hot sauce or tortilla chips.