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Burrito Bowl

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Build-your-own burrito bowls are bright, bold, and fast, featuring seasoned chicken (or your favorite protein), fluffy rice, beans, corn, and crisp toppings for a flavorful meal.

Ingredients

Scale
  • 1 cup uncooked rice (white or brown), rinsed
  • 1 lb boneless, skinless chicken breasts or thighs (or use steak, shrimp, tofu, or only beans)
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning (or 1 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned, drained)
  • 1 cup cherry tomatoes, halved, or 1 cup salsa
  • 2 cups chopped romaine or shredded lettuce
  • 1 avocado, sliced (or 1/2 cup guacamole)
  • 1/2 cup shredded cheese (cheddar or Monterey Jack)
  • 1/4 cup red onion, diced
  • Fresh cilantro and lime wedges
  • Salt and black pepper, to taste
  • Optional: sour cream or Greek yogurt, jalapeños, hot sauce

Instructions

  1. Cook the rice. Add 1 cup rice and 2 cups water to a pot. Bring to a boil, then cover and simmer until tender (white rice ~15 minutes; brown rice ~35–40 minutes). Fluff with a fork.
  2. Prep fresh toppings. Chop lettuce, tomatoes, red onion, and cilantro. Slice the avocado. Cut lime wedges. Set aside.
  3. Season the protein. Pat chicken dry. Toss with olive oil, taco seasoning, and a pinch of salt and pepper.
  4. Warm the beans and corn. In a small pot or microwave-safe bowl, heat beans and corn with a splash of water and a pinch of salt for 2–3 minutes, until hot.
  5. Heat the pan (or oven). For stovetop, set a skillet over medium-high and add a light drizzle of oil. For oven, line a sheet pan and preheat to 425°F (220°C).
  6. Cook the protein. Stovetop: Sear chicken 6–8 minutes per side, until browned and the center reaches 165°F (74°C). Oven: Roast 18–22 minutes at 425°F (220°C), to 165°F (74°C). Rest 5 minutes, then slice or dice.
  7. Build the bowls. Add a base of rice. Top with beans, corn, chicken, tomatoes or salsa, lettuce, onion, cheese, and avocado. Finish with cilantro, a squeeze of lime, and any sauces. Serve warm.

Notes

Use a heavy skillet for better browning. Let chicken rest before slicing to keep it juicy. If using frozen corn, no need to thaw fully—just heat until hot.

Nutrition

Find it online: https://sourdoughvoyage.com/burrito-bowl/