If you love Chipotle burrito bowls then the recipe for Homemade Burrito Bowls is going to be a HUGE game changer!
Easy Homemade Burrito Bowls are one of my favorite restaurant dishes to make at home. They’re fresh, healthy, customizable and wallet friendly too since they’re made with fridge and pantry staples like shredded cheese, rice, beans, and chicken. And, while I don’t mean to brag, my homemade quick and easy guacamole thwacked on top rivals any batch I’ve had from Chipotle. Just sayin’!
At Chipotle I usually customize my chicken burrito bowl to include pico de gallo and corn salsa, but you don’t really need to make the individual salsas to get the flavor at home. I simply use fresh cherry tomatoes and frozen > thawed sweet corn, respectively! They hold all the flavor anyway, and you won’t miss the extra work of making a couple different salsas.
The real star of the bowls though? A fluffy, flavorful bed of Cilantro-Lime Rice. I’ve been making this recipe for years and it never gets old. The rice grains are perfectly cooked but you still get those signature rice clumps that I’m always digging around for in my Chipotle Burrito Bowl. Rice clumps for president!
Tips for Making Homemade Burrito Bowls
- Use any protein you like. I’m showing grilled chicken here, but sauted shrimp, steak, or shredded pork are all great options too.
- No meat, no problem! Sizzle up a portion of my famous fajita vegetables if you’d like to go the vegetarian route. I mean…I could eat those vegetables as a complete meal, myself!
- Go grainless. If you’re watching grain consumption, these burrito bowl toppings would be excellent piled on top of a bed of sauteed Cilantro-Lime Cauliflower Rice or a big bed of fresh lettuce.
Step 1: Season Then Cook the Chicken
Start by making the seasoning mix you’ll need for both the chicken and black beans, including chili powder, garlic powder, onion powder, salt, cayenne pepper, cumin, and oregano.
Next, pound 1lb chicken breasts, about 2 large chicken breasts, into an even thickness. I usually lay my chicken on a meat-only cutting board then cover with Glad Press’n’Seal and give them a few good whacks with a rolling pin until they’re the same thickness throughout.
Mist or brush both sides with extra virgin olive oil then season liberally on both sides with the seasoning mix.
Grill the chicken for 3-4 minutes a side over medium-high heat then let rest for at least 5 minutes before chopping and setting aside. Chicken = done!
Step 2: Make the Cilantro-Lime Rice
Meanwhile, get the Cilantro-Lime Rice going. Measure out 1 cup long grain white rice then rinse it really well under cold running water.
Bring water, vegetable oil, plus salt to a boil in a saucepan. Add the rinsed rice, place a lid on top, then turn the heat down and simmer until the rice is tender, about 15 minutes. Next add chopped cilantro and fresh lime juice then stir to combine.
I am telling you – best. rice. EVER! The salt and oil do something really magical in there. I won’t even begin to try and explain what that it is, but I promise it tastes exactly like Chipotle’s!
Step 3: Prepare the Black Beans
Meanwhile, add 1 can black beans that have been drained and rinsed to a small sauce pan with seasoning mix and water. Bring to a boil then turn the heat down to low to keep warm.
Step 4: Make the Guacamole
Last step is to make the guacamole. My FAVORITE part of the burrito bowls! Simply add ripe avocados, fresh lime juice, chopped cilantro, and garlic salt to a bowl then mash with a potato masher until smooth. That’s it!
Scoop the Cilantro-Lime Rice into bowls then top with the seasoned beans and grilled chicken, halved cherry tomatoes, fresh or frozen-then-thawed sweet corn, freshly grated Monterey Jack cheese, sliced romaine lettuce, and a huge thwack of Quick Guacamole on top.
Each bite of these Easy Homemade Burrito Bowls is like a party in my mouth. Add homemade salsa and a few shakes of green Tabasco sauce if you please before digging in. Me? I simply slather that guacamole goodness all over the bowl before mining for rice clumps and digging in. Enjoy!
Similar Recipes
- Cheesy Chicken Burrito Skillet
- Homemade Crunchy Taco Hamburger Helper
- The BEST Chicken Fajitas
- Mini Taco Meatloaves
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Easy Homemade Burrito Bowls
Description
Easy Homemade Burrito Bowls are a simplified, homemade version of Chipotle's Burrito Bowls. This vibrant, gluten free recipe is fresh and fabulous!
Ingredients
- 1lb chicken breasts, pounded to an even thickness
- 15oz can black beans, drained and rinsed
- 1/2 cup water
- 1-1/2 cups cups cherry tomatoes, halved
- 1-1/2 cups sweet corn kernels (fresh or frozen-then-thawed)
- 4oz freshly shredded Monterey Jack cheese
- 1 small head romaine lettuce, sliced
- For the seasoning mix:
- 1 Tablespoon chili powder
- 2 teaspoons garlic powder
- 1-1/4 teaspoons salt
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- For the Cilantro-Lime Rice:
- 2 cups water
- 1 Tablespoon canola or vegetable oil
- 1/2 teaspoon salt
- 1 cup long grain white rice
- 1/4 cup chopped cilantro
- juice of 1/2 lime
- For the Quick Guacamole:
- 3 ripe avocados
- juice from 1/2 lime
- 2 Tablespoons chopped cilantro
- garlic salt, to taste
Directions
- Mix the seasonings together in a small bowl. Mist or brush chicken breasts with extra virgin olive oil then season on both sides with the mix and grill for 3-4 minutes a side over medium-high heat until no longer pink in the center. Let rest for 5 minutes then chop and set aside.
- For the Cilantro-Lime Rice: Bring water, oil, and salt to a boil in a saucepan. Rinse rice in a strainer under cold water then add to the boiling water, place a lid on top, turn heat down to medium-low, and then simmer until rice is tender, about 15 minutes. Add lime juice and cilantro then stir to combine and set aside.
- Add black beans to a small saucepan with water and 1 Tablespoon seasoning mix. Bring to a boil then reduce heat to low to stay warm.
- For the Quick Gacamole: Add all ingredients to a bowl then mash with a potato masher. Taste and adjust garlic salt if necessary.
- Scoop cooked Cilantro-Lime Rice into bowls then top with grilled chicken, seasoned beans, cherry tomatoes, sweet corn, shredded cheese, romaine lettuce, and Quick Guacamole. Serve with Tabasco sauce and salsa, if desired.
- Note: for the entire recipe you will need 1 lime and 6 Tablespoons chopped cilantro
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I’ve been making this recipe since you first posted it, years ago. It’s healthy and delicious – a family favourite. Thanks for sharing :)
Thrilled to hear this recipe has stood the test of time for you, Katie! So glad it’s a hit with your family too!
These are on the regular dinner rotation at my house. My son told me that I should never make any other kind of chicken. My husband refers to this recipe as Chi-faux-le (but he likes bad Dad jokes!).
I am a sucker for a good dad joke. Approved!! ;) Thanks Bridget!
My favorite. This is my go to for meals to take to new moms. It can be eaten hot, cold or standing over the sink. I pack the cubed chicken in a bag, the rice in another. I mix the beans, corn, seasonings, and a can of tomatoes with chilies. This goes in a container. I pack with tortillas or chips. Fabulous!!
So thoughtful, Lorene! I’m sure this meal is welcomed with open arms and grateful hearts. :)
This entire recipe is amazing!!! I haven’t had a burrito bowl in a while (since being diagnosed with Celiacs). Love the rice… all the lime…so good
These are great! Thanks for sharing!
Made this recipe tonight and it was delicious and healthy! This will definitely be in the weekly rotation. Thanks for sharing!
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[…] Recipe: http://iowagirleats.com/2014/08/29/easy-homemade-burrito-bowls/ […]
Oh my!! This was such a fun recipe to make together with our grown kids. We all had a job. And the end result was fabulous!! We all agreed we’ll make it again soon. Great flavor combinations, and beautiful, too!
I made these last night for myself and my teenage daughter, who is a lover of all things mexican, especially homemade guac! They were good, but I felt like it was lacking some additional flavor – maybe an addition of scallions in the rice? It was a gorgeous bowl, and good flavor but maybe needs a few tweaks for some flavor punch.
[…] The Recipe can be found HERE […]
[…] Iowa Girl Eats: http://iowagirleats.com/2014/08/29/easy-homemade-burrito-bowls/ […]
OMG I may never eat Mexican in a restaurant again. Thank you so much for sharing!!
Hi Kristin. I just made my menu for the week and most of the recipes you posted in the blog today are on it! ? we are back to our no carb/low carb eating and will substitute where need be but you are such an inspiration and your recipes and knowledge are so helpful and appreciated and every recipe is a winner! I so want to purchase your book but won’t unless I can get the Hardcopy and wonder if you will be offering it in the Hardcopy also? Please please!!!!!!!!!!
Also I just want to reach in and hug and love that little guy to pieces!!! So precious!! You are blessed with a beautiful family and very happy for you! Enjoy!!
[…] Slow Cooker Carnita Meat courtesy of Damn Delicious in Burrito Bowls with Cilantro Lime Rice, Cuban Style Black Beans courtesy of Iowa Girl Eats, Chipotle Corn Salsa courtesy of How Sweet It […]
We just made this and it’s soooo good! Surprised that all the ‘moving parts’ came together so easily and the chicken was amazing – we baked it in the oven. Thank you for the thorough post!