Chicken Burrito Bowls With Cilantro Lime Rice
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Chicken burrito bowls bring seasoned chicken, rice, beans, and fresh toppings together without the challenge of rolling a tortilla. Cooking the elements separately keeps their textures distinct. Lime and cilantro lift the rice, while a simple spice mixture gives the chicken a warm, savory coating.
Ingredient notes
Boneless chicken thighs are forgiving, but chicken breast also works when cooked carefully. Use long-grain white rice for this method and follow the packet water ratio. Canned black beans only need heating; drain and rinse them before they go into the pan.
Tips for a better result
Cut chicken into similar pieces so they cook at the same rate. Avoid stirring constantly at the beginning, allowing some browning before turning. Keep salsa, avocado, and sour cream separate until serving. This prevents the hot ingredients from warming everything in the bowl.
Substitutions and variations
Use brown rice only with its own cooking time and water ratio. Replace chicken with sautéed mushrooms or tofu for a different version. A homemade taco seasoning can replace the individual spices if you account for any salt already included.
Storage and make-ahead tips
Divide cooked chicken, rice, and beans into shallow containers and refrigerate promptly. Use within 3 days. Reheat cooked components to 74°C/165°F and add cold toppings afterward.
A common question
Can I prepare the bowls ahead?
Prepare the hot components and toppings separately. Store them cold, then reheat only the portion of chicken, rice, and beans you plan to eat.
More from Crispe Kitchen
Explore the Lunch collection or read our cooking guides for more kitchen ideas.
Chicken Burrito Bowls With Cilantro Lime Rice
4 servings
Estimated prep: 20 minutes · Cook: 25 minutes · Rest/chill: 5 minutes
Equipment: Saucepan with lid, frying pan, food thermometer
Ingredients
- 500 g boneless chicken, cut into bite-size pieces
- 200 g long-grain white rice
- 1 can black beans, 400 g, drained
- 1 tbsp neutral oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp fine salt
- 1 lime, juice and zest
- 3 tbsp chopped cilantro
- 150 g salsa
- 1 avocado, diced
- Water for rice, according to packet
Instructions
- Cook the rice with water according to packet instructions. Rest covered for 5 minutes, then fluff and fold in half the lime juice, lime zest, and cilantro.
- Toss chicken with oil, cumin, paprika, oregano, garlic powder, and salt.
- Cook chicken in a hot frying pan, turning occasionally, until browned and the thickest pieces reach 74°C/165°F. Work in batches if needed.
- Warm the drained black beans in a small pan with 2 tbsp water, then drain any excess.
- Divide rice, beans, and chicken between bowls. Add salsa and avocado and finish with the remaining lime juice.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Cut chicken into similar pieces so they cook at the same rate. Avoid stirring constantly at the beginning, allowing some browning before turning. Keep salsa, avocado, and sour cream separate until serving. This prevents the hot ingredients from warming everything in the bowl.