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Incredibly satisfying and fulfilling, a big burrito bowl can be the key to your happiness whenever you crave a hearty meal. Chipotle has been serving this Burrito Bowl Recipe for some time and most of its regular customers love this item mainly due to its variety of delightful flavors.

Even though the Burrito Bowl Recipe might take some extra effort and time to make at home, you will never resist the freshness of this burrito bowl recipe. You can choose whatever source of protein you like and incorporate any type of salsa along with toppings of choice.

Homemade Burrito Bowl Recipe!

5 from 2 votes
Recipe by SpiceRally


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Loaded with fresh and authentic Mexican flavors, our version of this burrito bowl is very visually appealing. At the same time, it provides the perfect amount of proteins, fiber, vitamins, and other essential nutrients for the day. We will share the recipe to make each main item on the bowl and you can add different toppings of your choice. So, let’s get started!

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  • Ingredients For Cilantro-Lime Rice
  • 1 cup 1 White rice (medium grain)

  • 1 3/4 cups 1 3/4 Water

  • 1 tbsp 1 Olive oil

  • 1 tbsp 1 Butter (melted, unsalted)

  • 1 tsp 1 Salt

  • 2 tbsp 2 Fresh Lime juice

  • 14 leaves 14 Finely chopped fresh Cilantro

  • Ingredients For Chipotle-Flavored Chicken
  • 1 1/2 lbs 1 1/2 Chicken (breasts preferred)

  • 1/4 cup 1/4 Chipotle chiles in Adobo sauce (use one chile+ sauce)

  • 2 tbsp 2 Fresh Lime juice

  • 2 cloves 2 Garlic (minced)

  • 1/4 cup 1/4 Red onions (finely chopped)

  • 1 tsp 1 Chili powder

  • 1 tsp 1 Ground Cumin

  • 1 tsp 1 Chipotle seasoning

  • 1 tsp 1 Brown sugar

  • 1 1/2 tsp 1 1/2 Salt

  • 1/2 tsp 1/2 Black pepper (ground)

  • 3 tbsp 3 Olive oil (or avocado oil)

  • Ingredients For Corn Salsa
  • 16 oz 16 Corn (Thawed frozen corn preferred)

  • 1/2 cup 1/2 Cilantro (finely chopped)

  • 1 1 Jalapeno (finely chopped)

  • 1/4 cup 1/4 Red onions (finely diced)

  • 2 tbsp 2 Fresh lime juice

  • 1 tbsp 1 Fresh lemon juice

  • 1/2 tsp 1/2 Cumin (ground)

  • 1/4 tsp 1/4 Ground black pepper

  • 1/2 tsp 1/2 Salt (or more to taste)

  • Ingredients For Black Beans
  • 1 can 1 Black beans (16 oz, undrained)

  • 1 tsp 1 Olive oil

  • 1/2 cup 1/2 Red onions (finely chopped)

  • 3 cloves 3 Garlic (minced)

  • 1/4 cup 1/4 Fresh Cilantro (finely chopped)

  • 1/2 tsp 1/2 Salt

  • 1 tsp 1 Ground Cumin

  • Ingredients For Pico de Gallo
  • 1 1 Medium-sized Jalapeno or Serrano pepper (seeds and membranes removed, finely chopped)

  • 1/4 cup 1/4 Red onions (finely chopped)

  • 1 tbsp 1 Fresh Lime juice

  • 1/4 tsp 1/4 Salt

  • 1/4 tsp 1/4 Ground Black pepper

  • 3 3 Small Tomatoes (ripe red tomatoes, chopped)

  • 3 tbsp 3 Fresh Cilantro (finely chopped)

  • Ingredients For Guacamole
  • 2 2 Large Avocados (ripe)

  • 2 tbsp 2 Fresh Cilantro (finely chopped)

  • 2 tsp 2 Fresh Lime juice

  • 1/4 tsp 1/4 Salt

  • 1/4 tsp 1/4 Ground Black pepper

  • Other Toppings Needed
  • Sour cream

  • Shredded cheese

  • Sliced cucumber



  • Making The Chipotle-Flavored Chicken
  • To make the chipotle-flavored chicken, first, you need to prepare the marinade. For this, in the jar of your food processor combine the chipotle chiles in Adobo sauce, red onions, garlic, lime juice, chili powder, ground cumin, chipotle seasoning, brown sugar, black pepper, salt, and two tablespoons of olive oil or avocado oil. Blend everything at high speed until you get a well-combined marinade.
  • Pound the chicken (use a meat mallet) until it’s 1 inch thick and cut them into four pieces of 5-6 ounce each.
  • Add the chicken pieces into a large mixing bowl, pour the marinade over, and mix the chicken pieces with the marinade until well-coated. Cover the bowl with a plastic wrap and pop it in the refrigerator for at least 30 minutes. You can also keep this chicken to marinade in the fridge for a few hours.
  • Cook the chicken (marinated) in a large iron skillet heated over medium heat with about one tablespoon of olive oil or avocado oil.
  • Cook each side of the chicken pieces for 7-8 minutes. Brush the pieces with any remaining marinade halfway through cooking. You’ll know the chicken is done cooking when the middle is no longer pink.
  • Remove from the skillet once cooked, and let them cool down until you can touch the chicken pieces. Cut each piece into bite-size pieces and set aside.

  • Making The Cilantro-Lime Rice:
  • Put rice in a strainer and rinse under cool running water for about 1-2 minutes, or until the water runs clear. Leave the strainer on a kitchen towel and drain completely.
  • Now, add water to a medium-sized pot and bring to a boil. When boiling, add 1 tablespoon of olive oil, and salt. Mix well and add the rinsed and drained rice.
  • Bring all the ingredients back to a boil and reduce the heat to low. Cover, and simmer for about 20-25 minutes. Check the doneness of the rice after 20 minutes.
  • Once your rice is cooked, fluff it using a wooden spoon, remove it from the store, and one tablespoon of melted butter. Stir well to combine and follow up with fresh lime juice and chopped cilantro. Combine everything and set the rice aside.

  • Making The Black Beans
  • Heat the olive oil (medium heat) in a small saucepan, add the onions, garlic and saute until the onions soften and turn aromatic for 3-4 minutes.
  • Into this, add the undrained black beans, ground cumin, cilantro, and salt. Mix well and reduce heat to medium-low.
  • Allow the beans to cook for 15-20 minutes, stirring occasionally. Do your taste check and adjust seasonings if needed. Set the cooked beans aside until you need them for serving.

  • Making The Corn Salsa
  • In a mixing bowl, combine thawed corn, cilantro, jalapeno, red onions, lemon juice, lime juice, ground cumin, ground black pepper, and salt. Mix everything until well combined.
  • Keep your corn salsa in the refrigerator until you need it for serving.

  • Making The Pico de Gallo
  • Combine the chopped onion, jalapeno or serrano pepper, lime juice, ground black pepper, and salt in a medium-sized mixing bowl. Let it marinate for about 5 minutes.
  • Combine the chopped tomatoes and cilantro in the bowl. And add more seasonings if preferred.
  • Let your Pico de gallo rest in the refrigerator until you need it.

  • Making The Guacamole
  • Peel the avocados, pit them, and cut them into quarters.
  • Place the cut avocados in a large mixing bowl and add the lime juice.
  • Using a fork, start mashing the avocados until you get the desired consistency.
  • Follow up with freshly chopped cilantro, ground black pepper, and salt.
  • Pop your guacamole in the refrigerator until you need it for serving.

  • Assembling The Burrito Bowls
  • In shallow serving bowls, first, arrange a layer of cilantro-lime rice. Top the rice with prepared chipotle-flavored chicken, guacamole, corn salsa, cooked beans, and Pico de gallo. You may also add some sliced cucumber, shredded cheese, and a dollop of sour cream.

Tasty Tips and Suggestions by SpiceRally

  • You may try different rice options to make the cilantro-lime rice. Although we have taken medium-grain rice here, you may use long-grain rice, brown rice, cauliflower rice, and jasmine rice. Even cooked quinoa would be a great option!
  • We have used chicken as our source of protein. But you may use anything from beef, pulled pork, fish, shrimp, and any other type of meat or seafood. Vegetarians or vegans can substitute tofu instead of meat or seafood.
  • To give your rice a Mexican-Asian fusion touch, you may sprinkle a dash of Furikake on your rice to give it an incredible flavor.
  • If you need to spice things up and add a kick of heat, include thinly sliced serrano peppers or jalapenos on top of your burrito bowls.
  • It would be best if you could marinate the chicken for 24 hours. This will ensure more flavorful chicken and let it rest at least for minutes before cutting them after cooking.

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Storing and Reheating Burrito Bowls

Storing the components of the dish separately is recommended if you’re meal prepping. While  the rice is in one container, you may keep the chicken and other toppings separately. This will ensure the freshness of every ingredient.

When it comes to serving, you can simply microwave them without corn salsa, pico de gallo, and guacamole until they are warm throughout. You can reheat in a saucepan (medium heat).

How Long Will Burrito Bowls Last In The Refrigerator?

Our burrito bowls will stay fresh in the fridge for up to four days. However, the ingredients in corn salsa,  guacamole, and pico de gallo will start to brown after a day or two. If you want to prolong the life of these ingredients, we recommend storing them separately from the rest of the dish. You can add extra lemon juice or lime juice to salsa, pico de gallo, and guacamole to help prevent browning.

Can I Freeze These Burrito Bowls?

You can freeze the rice, cooked black beans, and chicken. But we do not recommend freezing the corn salsa, guacamole, or pico de gallo since they will not hold up well in the freezer. However, you may freeze the remaining ingredients and include others fresh when serving.

Is This Burrito Bowl Recipe Healthy?

Our burrito bowls contain protein, carbs, fiber, and vitamins from the vegetables and fresh herbs. Therefore, it can be said that these burrito bowls provide you with well-rounded nutrition. If you prefer more healthy eating, you may reduce carbs from the rice and include more vegetables and protein in your burrito bowl.

Can Someone Who Follows A Gluten-free Diet have These Burrito Bowls?

Yes, our burrito bowls are free from any gluten-related ingredients. Therefore, anyone who follows a gluten-free diet suffers from a Celiac condition or is sensitive to gluten can include this recipe in their diet.

Are These Burrito Bowls Suitable For Vegans?

The burrito bowls we made are not suitable for vegans or vegetarians since we included chicken and melted butter in them. But, you can skip the chicken and substitute it with tofu to make vegan-friendly, vegetarian-friendly burrito bowls. And for the butter vegans can use oil instead. You may also customize other toppings accordingly.

Can Those Who Follow A Ketogenic Diet Eat These Burrito Bowls?

The burrito bowls we made are unsuitable for a ketogenic or a low-carb diet because we have included rice. But those who follow any low-carb diet can substitute a keto-friendly rice like cauliflower rice and enjoy this recipe.

What is burrito seasoning and what ingredients make it taste so flavorful? Click on this link and refer to our comprehensive article to learn everything about the burrito seasoning.

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