Some meals just stick with you—not because they’re complicated, but because they carry the warmth of home and a burst of fresh flavors in every bite. This Chicken and Rice Burrito Bowl is exactly that kind of dinner. It’s straightforward, but the layers of smoky grilled chicken, zesty cilantro lime rice, and colorful veggies pull you in, making it impossible to put your fork down.
I remember the first time I made this dish. The moment the chicken hit the hot skillet, that spicy aroma filled the kitchen—a little smoky, a little earthy, and with just enough kick to tease your senses. Then, as the rice cooked, the sharp scent of fresh lime and cilantro lifted the whole room. When it was finally time to assemble the bowls, the vibrant colors of black beans, corn, red bell peppers, and avocado made it feel like summer on a plate. Sitting down to eat, the creamy avocado and tangy salsa balanced the hearty grilled chicken perfectly. It’s the kind of meal that turns a regular weeknight into something a little more special.
- Bright, fresh flavors from lime and cilantro that lighten the bowl
- Smoky, spiced grilled chicken that’s juicy and satisfying
- Colorful toppings adding texture and visual appeal to your plate
- Quick to prepare but feels like a well-thought-out dinner
- Customizable to suit your preferences or what’s in your fridge
If you’re worried about leftovers, you can keep components separate and reheat gently. That way, every bowl stays as fresh as the first.
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Chicken and Rice Burrito Bowl
- Total Time: 40 minutes
- Yield: 4
Description
A flavorful and hearty Chicken and Rice Burrito Bowl featuring seasoned grilled chicken, cilantro lime rice, black beans, corn, and fresh toppings for a delicious and satisfying meal.
Ingredients
1 cup long grain white rice
2 cups water
1 lime, juiced
1/4 cup fresh cilantro, chopped
1 tablespoon olive oil
2 boneless, skinless chicken breasts (about 1 pound)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup canned black beans, drained and rinsed
1 cup canned corn kernels, drained
1/2 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup salsa
1 avocado, sliced
Instructions
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 18 minutes or until the rice is tender and water is absorbed.
Remove the rice from heat and let it sit covered for 5 minutes.
Fluff the rice with a fork and stir in lime juice and chopped cilantro. Set aside.
While the rice cooks, preheat a grill pan or skillet over medium-high heat.
In a small bowl, mix chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper.
Brush chicken breasts with olive oil and evenly coat both sides with the spice mixture.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the grill and let it rest for 5 minutes, then slice into thin strips.
In a small bowl, combine black beans, corn, diced red bell pepper, and diced red onion.
To assemble each burrito bowl, divide the cilantro lime rice evenly among four bowls.
Top each bowl with sliced grilled chicken, the black bean and corn mixture, shredded cheddar cheese, a dollop of sour cream, salsa, and sliced avocado.
Serve immediately and enjoy your Chicken and Rice Burrito Bowl.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
FAQ
Can I make this recipe vegetarian? Absolutely! Swap the grilled chicken for sautéed mushrooms or seasoned tofu for a similar hearty bite.
How do I keep the rice fluffy? Rinse the rice before cooking and let it sit covered after cooking to steam. Fluff with a fork before serving.
What’s the best way to store leftovers? Store rice, chicken, and toppings separately in airtight containers for up to three days to maintain freshness.
Can I prepare any parts ahead of time? Yes, you can cook the rice and grill the chicken a day ahead, then assemble the bowls when ready to eat.
Once you try this Chicken and Rice Burrito Bowl, it might just become your go-to for dinner—simple, tasty, and full of heart.