Burrito Bowl Recipe

Ingredients

Base and Protein

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 pound boneless skinless chicken thighs, cut into bite sized pieces
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

Rice and Beans

• 1 cup long grain white rice, rinsed
• 2 cups chicken broth
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 teaspoon lime zest
• 1 tablespoon fresh lime juice
• Salt to taste

Toppings and Finish

• 1 cup fresh corn kernels
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 small jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• 1/2 cup shredded Monterey Jack cheese
• Lime wedges and hot sauce for serving

Instructions

1. 1Sauté Aromatics and Chicken

   Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent and soft, about 4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. Add chicken pieces, cumin, chili powder, smoked paprika, salt, and pepper. Cook, stirring occasionally, until chicken is cooked through and lightly browned, about 6 to 8 minutes. Transfer chicken to a plate and set aside.

2. 2Cook the Rice

   In the same skillet, add rinsed rice and toast for 1 minute, stirring to coat in the flavorful oil. Pour in chicken broth, diced tomatoes with their juices, lime zest, and lime juice. Bring to a simmer, then reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 15 to 18 minutes. Fluff with a fork and taste, adding salt as needed.

3. 3Warm Beans and Combine

   Stir black beans and cooked chicken back into the rice. Let everything heat through for 2 to 3 minutes so the beans are warm and the flavors meld together. Adjust seasoning with a pinch more salt or lime juice if you like it bright.

4. 4Prep Fresh Toppings

   While the rice cooks, prepare your toppings by dicing bell pepper, chopping red onion, mincing jalapeño, and rinsing corn kernels if using frozen. Chop fresh cilantro and slice the avocado just before serving to keep it from browning.

5. 5Assemble Bowls

   Divide the rice and chicken mixture among four bowls. Top each bowl evenly with corn, bell pepper, red onion, and jalapeño. Sprinkle with fresh cilantro, then add avocado slices and shower Monterey Jack cheese over the top.

6. 6Finish and Serve

   Place lime wedges and hot sauce on the table for everyone to customize their burrito bowl. Let bowls rest for a minute so the cheese begins to soften, if you prefer a melty texture.

7. 7Enjoy Immediately

   Serve bowls right away while the rice is warm and the avocado is still creamy. This is also a great option for meal prep; store components separately for up to 3 days and assemble when ready to eat.

8. 8Optional Extras

   For extra texture, add a handful of crisp tortilla strips or a squeeze of fresh lime over each bowl. A drizzle of crema or a dollop of Greek yogurt adds richness if you like it creamier.