Burrito Bowl

Nutrition · per serving

Steps

1. 1

   Rinse the brown rice well under cold water. Put it in a saucepan with the water and salt, bring to a boil, then cover and cook over low heat for 22-25 minutes until tender and the water is absorbed. Turn off the heat and let it stand, covered, for 5 minutes so the grains finish steaming and stay fluffy.

   140 g brown rice360 ml water1/2 tsp salt
2. 2

   While the rice cooks, preheat a large frying pan or grill pan over medium-high heat. Slice the chicken breast into thin strips for fast cooking. Cut the red and yellow bell peppers into strips. Toss the chicken, peppers, and corn with the olive oil, cumin, smoked paprika, oregano, salt, and black pepper until evenly coated.

   180 g chicken breast1 medium (160 g) red bell pepper1 medium (160 g) yellow bell pepper120 g corn kernels1 tbsp olive oil1 tsp ground cumin1 tsp smoked paprika1/2 tsp dried oregano1/2 tsp salt1/4 tsp black pepper
3. 3

   Cook the chicken and vegetables in the hot pan for 8-10 minutes, stirring occasionally. Let the peppers sit undisturbed for a minute or two at a time so they char slightly rather than steam. The chicken is done when it is lightly browned and the thickest piece reaches 74°C or is opaque all the way through.

   180 g chicken breast1 medium (160 g) red bell pepper1 medium (160 g) yellow bell pepper120 g corn kernels
4. 4

   Warm the black beans in a small pan or in one side of the skillet for 2-3 minutes with the lime juice, cumin, and salt, stirring gently so they stay mostly whole.

   240 g black beans, drained1 tbsp lime juice1/2 tsp ground cumin1/4 tsp salt
5. 5

   Mash the avocado in a bowl with the lime juice, chopped cilantro, and salt until creamy but still a little chunky. Taste and adjust lime or salt if needed.

   1 large (200 g flesh about 140 g) ripe avocado1 tbsp lime juice15 g fresh cilantro, chopped1/4 tsp salt
6. 6

   Fluff the rice with a fork. Divide the rice between 2 bowls, then top with the black beans, chicken and roasted vegetables, and a generous spoonful of guacamole.

   140 g brown rice240 g black beans, drained180 g chicken breast1 medium (160 g) red bell pepper1 medium (160 g) yellow bell pepper120 g corn kernels1 large (200 g flesh about 140 g) ripe avocado
7. 7

   Finish with fresh cilantro leaves and serve with lime wedges for squeezing over at the table.

   5 g fresh cilantro leaves1, cut into wedges lime

Origin & History

Burrito bowls are a modern, casual adaptation of the classic burrito, inspired by the flavors of northern Mexican and Tex-Mex cooking while skipping the tortilla. They reflect the core burrito combination of rice, beans, meat, vegetables, and bright garnishes in a customizable bowl format popular in home kitchens and taquerías alike.