Loaded Tex-Mex bowl with cilantro-lime rice
Burrito Bowl
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Budget
$
Burrito Bowl
Loaded Tex-Mex bowl with cilantro-lime rice
★4.6(23)
A vibrant burrito bowl layered with seasoned rice, black beans, fajita chicken, corn salsa, and all your favorite toppings. Everything you love about a burrito without the tortilla.
15m
Prep Time
25m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Burrito bowls are the ultimate customizable meal—build layers of seasoned protein, fluffy cilantro-lime rice, and fresh toppings. They reheat beautifully, making them a meal-prep staple.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Mexican cuisine is one of the world's great culinary traditions, built on generations of knowledge about how to coax maximum flavor from simple ingredients. Burrito Bowl captures that spirit with a combination of bold spices, fresh elements, and time-tested techniques that work beautifully in any home kitchen.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1.5 lbs chicken breast, diced and seasoned with chili powder, cumin, and garlic
- 2 cups long-grain rice cooked with 2 tbsp lime juice and 1/4 cup cilantro
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 avocado, sliced
- Salsa, sour cream, and shredded cheese for topping
Instructions
- 1
Cook rice according to package directions, then fluff and stir in lime juice and chopped cilantro.
- 2
Season diced chicken with chili powder, cumin, garlic powder, salt, and pepper, then sauté in oil over high heat until charred and cooked through, about 6 minutes.
- 3
Warm black beans in a small pot with a pinch of cumin and garlic powder.
- 4
Char corn in a dry skillet over high heat for 3 minutes until lightly blackened.
- 5
Divide rice among bowls and top with chicken, beans, corn, avocado, salsa, sour cream, and cheese.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve with classic coleslaw and cornbread on the side
Substitutions
Chicken breastGround turkey or canned black beans for vegetarian
Season the same way
Long-grain riceCauliflower rice for low-carb
Sauté cauliflower rice 4 minutes before adding lime
Tips & Storage
Pro Tips
Keep wet toppings like salsa and sour cream separate until serving to prevent soggy rice.
Double the batch and portion into containers for a full week of grab-and-go lunches.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate assembled bowls (without avocado and sour cream) for up to 5 days.
Reheating
Microwave for 2-3 minutes, then add fresh cold toppings like avocado and sour cream.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (95mg) · 4 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates58g
Fat42g
Fiber680mg
Sugar8g
Sodium14g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different protein?
- Ground beef, shrimp, carnitas, or sofritas all work perfectly in this bowl.
- How do I keep the rice from drying out?
- Sprinkle a few drops of water over the rice before microwaving and cover loosely.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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