Easy Homemade Burrito Bowls are a simplified, homemade version of Chipotle’s Burrito Bowls. This vibrant, gluten free recipe is fresh and fabulous!
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 cooked/chopped shrimp, steak, and/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 and 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 2 cups water, 1 Tablespoon vegetable oil, plus 1/2 teaspoon 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 1/4 cup chopped cilantro and the juice of 1/2 lime 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 1 Tablespoon seasoning mix and 1/2 cup 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 3 ripe avocados, the juice of 1/2 lime, 2 Tablespoons 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!
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Easy Homemade Burrito Bowls
Description
Easy Homemade Burrito Bowls are a simplified, homemade version of Chipotle’s Burrito Bowls. 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.
This looks like it could help sort out some of the tragic chipotle withdrawal I’ve been going through since moving to Hawaii! Score!! Thank you for sharing :-)
— Alex at Cashmere Kangaroo
I still love making the original burrito bowls you posted back in the day; a favorite stand by! The salsa made from a can of diced tomatoes makes the recipe, in my opinion (well , that and adding guacamole!). I make the salsa outside of the dish and have it at gatherings and it’s a hit. Love that it only takes like 3 minutes to make.
Hi, Wondering if you would send me the salsa recipe you refer to in the above post. Perhaps I’m missing it on the website but I’d like to try it. Thanks!
I am definitely no stranger to the “OH NO I FORGOT TO TAKE CHICKEN OUT…Chipotle it is” evenings. Love this option that is SO quick and easy! Pinned!
That looks so good! I think probably the most difficult part would be buying all that stuff at the grocery store!
We love making homemade burrito bowls at home! So easy and absolutely delicious. Happy Friday!! :)
I made a version earlier this week too! If I have extra time, I make salsa chicken in the crockpot first. 1/2 to 3/4 jar of favorite salsa, 1 pound chicken tenders, 2 hours on high in the crockpot. Done!
So pretty, fresh and delicious!
Eeek I was just planning to make burrito bowls for dinner when I saw this in my reader! Thank you!
Charlotte x
HA! Too funny!
I am drooling over this! Everything about it looks so fresh and delicious.
I make your burrito bowls all the time! I started making this tostada recipe that I eat sans tortilla– here is the link –http://www.inallofhersplendor.com/2014/02/27/easy-chicken-tostadas/
Thank you for sharing! I had a question on the rice: I typically prefer brown, so would that make a difference in creating your at-home version?
That’s totally fine! You’ll just need to factor in the longer cooking time, so I’d start the rice first.
Great recipe, thanks so much for sharing. Move over Chipotle, this looks amazing :)
Another recipe from IGE to go on next week’s menu. This looks really good.
I so wish this was sitting in front of me right now! A must try for sure! Thanks for sharing.
Thanks for the post! I especially love the rice portion. Plain is so boring. Although this is a chicken burrito bowl, Chipotle should be avoided anyway as they source their beef from outside the US. If you don’t support American Ag, when it is a readily available product, you won’t get my dollars. Thanks again for the “hack” :)
I can’t wait to make your version of guacamole! I like Chipotle’s except for all those pesky little red onions! (Onion hater here)
And that post was 5 years ago?!? Five? I can’t believe it. I’ve been reading your blog since close to day one :)
That’s one of the best-looking burrito bowls I’ve ever seen. YUM!
I run into that problem around 5:00 several times a week. Oops… Breakfast for dinner happens way too often here:) Loving the fresh ingredients in this bowl and will definitely be making these this coming week!
Can’t wait to try this! I have tried burrito bowls at Chipotle twice and had a reaction both times – can you eat there without it triggering anything? These look delicious – love this blog!
I started reading your blog (who knows how long ago?!) because I was searching for a recipe for Chipotle burrito bowls to make at home. How much has happened since then? You have a new house, a baby, and I now live in Hawaii where there are no Chipotle locations! So glad I can recreate it at home. As Costco pork sirloin roasts are one of the only remotely affordable healthy cuts of meat on the island, I have been doing more barbacoa type bowls. Some things change, but burrito bowls will always be a classic!
So I’ve been making your Chipotle Burrito Bowls since your first post. (I can’t believe that was 5 years ago) I remember thinking it was genius to make them at home. It’s a go-to recipe in our house. I like your fresh, new post on this delish dish! Thanks :)
Living out in “BFE” (according to my children) with no chain restaurants closer than 50 miles (one way), going out to dinner just isn’t on my radar! This looks like a lovely choice for a hot summer night when I’ve spent the whole day quilting and “forgot” about dinner!!! I’ve posted this to my facebook pages so I can “share the love”!!!
These look DELICIOUS. I am going to have to try one of these out for lunches next week!
When you said “If you love Chipotle Burrito Bowls, this recipe’s a game changer,” my heart skipped a beat. I LOVE Chipotle Burrito Bowls, but you’re right. They get really expensive, really fast. I’m TOTALLY making this!
Made this for my boyfriend tonight, who said these burrito bowls were definitely “picture worthy”! Great recipe, thanks for sharing!!
Hi Kristen! Been following IGE for a while and LOVE your recipes! Question: could you use brown rice for the Cilantro Lime Rice?
Definitely!
Could you season beef the same way as the chicken or would you suggest something different?
Wow! These look ridiculously good, something I will definitely be trying next week. Can’t believe I’ve only just discovered this idea. ^_^ Lovely post!
Chipotle is one of our faves, but not practical for a family of four on a budget. I will definitely be whipping these up in the very near future!
Made this tonight and it was a definite hit. I made the rice by substituting brown rice and it came out perfect. My family (hubby, 12 and 9 year old) couldn’t get enough of the chicken. Such great flavor! I’m definitely going to make a batch of the seasoning to keep in the cupboard. I think it would go well with different meats too!
since you made this recipe before, i was planning to make it for my family of four and i was wondering how many does this feed. Or does the recipe just make 1 chipotle bowl.
This recipe serves 4 :)
I love this, My family would eat this for weeks without pause. Great photos and tutorial.
This looks delicious!! Your pictures look great!!
I saved this recipe when you first posted it years ago, and it has become one of my go-to recipes not only for my own family, but as a meal to take to new moms! My church has a meal delivery team to provide meals to moms of newborns during the early weeks, and when I show up with “make-your-own-Chipotle-style burrito bowls” the families LOVE them! It’s a great meal for taking to families with kids because it’s not one-size-fits-all, everyone can add just the toppings they like! Thanks for the wonderful recipe :)
I make something similar almost once a week, but yours looks better!
This is the recipe that first brought me to your site years ago! I’d forgotten about this meal, but will definitely be making it again soon!
Yum! These look AMAZING! I love those meals that you just throw together with whatever is in your cupboards/fridge and they come out incredibly. Great idea!
YUM! I love how easy your cilantro-lime rice is!
I made your Burrito Bowls for dinner tonight and they were delicisious! I did make a couple of simple changes. I used brown rice and I roasted the corn on the grill when I was cooking the chicken. Never been to Chipolte but this was definitely a hit!
Delicious! So many wonderful flavours and it’s easy to prepare. Love the addition of lime and cilantro to the rice ….. the rub for the chicken is amazing and the hit of cayenne gives it just the right bite. I’ll be using it for our weekly fajita nights. Thanks for sharing!!
Mmm these bowls look amazing! Way better than Chipotle!
I’m hoping you post a Savannah recap soon! I might be going on vacation there this month.
I made this last night and it is now a part of our “make again” recipe list! It was very good and a great substitute for Chipotle! Thanks so much!
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Hi Kristin- I have been following your blog for awhile now and love it!! I just made these burrito bowls for dinner last night and my family loved them,, even the picky eater :) Thanks for sharing all your fun with food!!!
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[…] with fettuccine sauce and shrimp Monday: Grilled chicken with corn on the cob and salad Tuesday: Burrito bowls Wednesday: leftovers night Thursday: Frozen macaroni and cheese (not a great choice, I know, but I […]
These are sooooooooo… good! I made them a couple of weeks ago and am looking forward to having them for dinner tonight. Keep the recipes like this coming; I’ve made several from your blog and love them all!
Yummy! I made this everyday last week, yes seriously! I also subbed refried beans one night at dinner. By the way being from the Caribbean, salt, oil and rinsed rice is the only way we cook our rice.