Homemade Chipotle Burrito Bowl


Thanks for all your well wishes today! I laid on the couch, napped, worked and in general – was a complete LOAF. I’m ready to get better simply so I don’t have to sit around all day!

Call me crazy, but I couldn’t think of anything that sounded better for a “sick-day dinner” than a Homemade Chipotle Burrito Bowl.


In my opinion there are 4 key steps and components to any good burrito bowl:

1. The Rice

Cook long grain rice according to package directions. When done, finish with:

  • Small pat of butter
  • Salt
  • Juice of 1/2 a lime
  • Sprinkle of chopped cilantro


This rice is better than Chipotle’s.I swear to you!

2. The Beans

In a microwave safe bowl, heat up 1 can drained and rinsed black beans with:

  • Splash of chicken broth
  • Dashes of chili powder, cumin, oregano & cayenne pepper


Easy pasy.

3. The Chicken

Cook two chicken breasts in a skillet seasoned with:

  • Chili Powder
  • Garlic Salt
  • Onion Powder
  • Cumin
  • Oregano


Then chop ’em up.


4. The Pico

Whip up this easy Pico De Gallo with:

  • 1 tomato (plus some cherry tomatoes I had on hand)
  • 1 jalapeno
  • 1 garlic clove
  • 1/4 small red onion
  • Sprinkle of chopped cilantro
  • S&P
  • Juice of 1/2 lime


Assembly = Rice + Beans + Chicken + Pico


Top this baby off with a dash of green Tabasco sauce, some chopped avocado, corn – whatever you want!


It’s fun to make your own versions of restaurant dishes because you know exactly what’s going in, and you have control over making your own little tweaks here and there.

IMG_8880 IMG_8881

Homemade Chipotle Burrito Bowl

Print this recipe!

Serves 4


For the rice:
3 cups water
1 1/2 cups long grain rice
2 Tablespoons butter
dash of salt
juice of 1 lime
1/2 cup chopped cilantro

For the beans:
1 can black beans, drained & rinsed
1/4 cup water
chili powder
cayenne pepper

For the chicken:
1lb chicken breasts
chili powder
onion powder
garlic salt

Other toppings:
restaurant style salsa



  1. For the rice: Bring the water to a boil in a pot then add the rice. Place a lid on top, turn the heat down to medium low and cook until all the water has been absorbed and rice is tender, about 15-20 minutes. Stir in butter, salt, lime juice and cilantro.
  2. For the beans: Warm beans in a small saucepan with 1/4 cup water on low. Season with chili powder, cumin, oregano and cayenne pepper to taste.
  3. For the chicken: Chop chicken up into bite-sized pieces, and season with chili powder, cumin, oregano, onion powder and garlic salt. Saute in non-stick spray, in a medium-sized skillet until cooked through.
  4. Assemble!


This was a great dish to eat today when I was feeling so under the weather. Healthy, satisfying and heart-warming…just what I needed :)


I’m hoping/praying/crossing my fingers tightly that I feel better in the morning! Burrito bowls cure illnesses, right?! ;)

Have a great night everyone – thanks again for the well wishes today.


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