Description
This hearty and flavorful Burrito Bowl recipe is a perfect one-bowl meal that combines fluffy rice, sautéed vegetables, seasoned black beans, tender shredded chicken, and classic Mexican toppings like cheddar cheese, sour cream, guacamole, and salsa. It’s a quick and satisfying dish that brings all the vibrant flavors of a burrito bowl without the tortilla, ideal for a wholesome lunch or dinner.
Ingredients
Scale
Grains & Beans
- 1 cup rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
Vegetables & Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium tomato, diced
- 1/2 cup cilantro, chopped
Protein
- 1 cup cooked chicken breast, shredded
Spices & Seasonings
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lime juice
Condiments & Toppings
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup guacamole
- 1/4 cup salsa
- 1 tablespoon hot sauce (optional)
Instructions
- Boil Water: In a medium saucepan, bring 2 cups of water to a boil to prepare for cooking the rice.
- Add Rice and Cover: Add 1 cup of rice to the boiling water, stir briefly, then cover the saucepan with a lid.
- Simmer Rice: Reduce the heat to low and let the rice simmer for about 15-20 minutes or until the water is absorbed and the rice is tender.
- Rest and Fluff Rice: Remove the pot from heat and let the rice sit covered for 5 minutes before fluffing with a fork.
- Heat Oil and Sauté Onion: While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until soft and translucent.
- Add Garlic: Add minced garlic to the skillet and cook for 1-2 minutes until fragrant.
- Add Vegetables: Stir in black beans, corn kernels, and diced tomato.
- Cook Vegetable Mixture: Cook the mixture for 4-5 minutes, stirring occasionally until heated through.
- Season the Mixture: Add chili powder, cumin, paprika, salt, black pepper, and red pepper flakes to the skillet. Stir well.
- Meld Flavors: Cook the seasoned mixture for another 1-2 minutes to combine flavors.
- Add Chicken: Stir in shredded cooked chicken breast and cook for 2-3 minutes until heated through.
- Assemble Burrito Bowls: Spoon cooked rice into individual bowls.
- Add Chicken and Veggies: Top rice with the seasoned vegetable and chicken mixture.
- Garnish with Cilantro and Cheese: Sprinkle chopped cilantro and shredded cheddar cheese over the bowls, allowing cheese to melt slightly from the heat.
- Add Sauces: Dollop sour cream, then spoon guacamole and salsa into the bowls.
- Finish with Lime and Hot Sauce: Drizzle lime juice and optional hot sauce over the top for extra brightness and heat.
- Serve: Serve immediately and enjoy your delicious burrito bowls.
Notes
- You can substitute the chicken with tofu or beef for variation.
- Use brown rice instead of white rice for a healthier option but increase cooking time accordingly.
- Adjust spices and hot sauce to taste depending on your heat preference.
- Leftovers can be refrigerated and reheated but best consumed within 2 days.
- For a vegan version, omit cheese and sour cream and use plant-based alternatives.
