Alright, so here’s the thing: I used to think making burrito bowls at home was a job for, I dunno, people with color-coordinated spice racks and time to soak their own beans. Turns out, it’s barely any more complicated than making a sandwich (well, unless you burn the rice or forget the salsa — ask me how I know!). My kids always hover around the kitchen when I make these because, hey, there are chips involved and sometimes I get generous with the cheese.
Why I Think You’ll Love This (Probably Even on a Monday)
I make these burrito bowls when I have absolutely zero motivation to cook but still crave the comfort of Mexican food. My family goes pretty bonkers for them because you can just mix-and-match or, honestly, just pile everything together, hand everyone a spoon, and call it dinner. There were a few times I tried making everything from scratch (pico, corn, the works) and — spoiler alert — nobody noticed the difference. That was both freeing and slightly annoying. And if I’m short on time, I throw in leftover chicken; no one has rebelled yet. Oh, and eliminating the tortilla means I can fit more cheese in, which is a win in my book.
What You’ll Need & My Favorite Little Swaps
- 2 cups cooked rice (white, brown, or whatever TikTok says is all the rage; quinoa totally works too, but my teens roll their eyes)
- 1 can (15 oz) black beans, rinsed and drained (sometimes I use pinto beans, or those fancy ones from the market when I’m feeling spendy)
- 1 lb boneless skinless chicken breast, diced (rotisserie chicken works in a pinch — been there, many times)
- 1 packet taco seasoning (or about 2 tbsp homemade, but let’s be real: store bought is fine)
- 1 cup frozen corn (or fresh if you remember to buy it, or just skip altogether—no judgement)
- 1 red bell pepper, chopped (green works, or honestly whatever’s not looking sad in your fridge)
- 1 cup shredded cheddar or jack cheese (or a blend, or just a handful of whatever you find first)
- 1/2 cup salsa (sometimes I just chop tomatoes and call it salsa if I forgot to buy some)
- 1/4 cup chopped fresh cilantro (this is one of those love it or loathe it things, so skip if you must)
- 1 avocado, sliced (optional, and… pricey, so only if they’re not rock hard or weirdly mushy)
- Sour cream or Greek yogurt for topping
- Tortilla chips for serving (they’re technically “optional” but not in my kitchen)
- Salt and pepper, to taste
- Lime wedges, for squeezing over (if you remember)
How I Throw This Together (With Much Less Fuss Than You’d Expect!)
- First, cook your rice according to the package or however you like. Some people swear by rice cookers, but I mostly just cross my fingers with a saucepan. If it’s leftover stuff from the fridge, I just zap it in the microwave.
- While that’s going, heat a drizzle of oil in a big ol’ skillet over medium heat. Toss in your chopped chicken, taco seasoning, and a little salt and pepper. Cook it up until it’s cooked through – usually 5-7 minutes. Sometimes I get distracted and let it brown a bit. No harm done.
- Add the bell pepper and corn to the skillet. Give it a stir and let everything hang out for another 3 minutes, just until the veggies are crisp-tender. (This is when I usually sneak a taste. Quality control!)
- Beans! Dump ’em in. Cook for another 2 minutes, stirring things around so nobody feels left out.
- Now, for the build: I set out bowls and make a little assembly line. Start with a scoop of rice, pile on the chicken and veggie mix, then add your black beans. Cheese goes on next so it gets nice and melty from the heat.
- Top it as you like: salsa, cilantro, avocado, dollop of sour cream or yogurt, and a generous squeeze of lime. Don’t forget the chips on the side for scooping (or for a pre-dinner snack, if you can’t wait).
- Sit back, dig in, and do not skip the lime, it really ties the whole thing together. Unless, of course, you forgot to buy lime—been there.
Random Notes from My Kitchen (a.k.a. Where I Messed Up)
- If your rice turns out a bit gummy, don’t fret. Once you pile all the toppings on, nobody even notices.
- I once forgot to rinse the beans. It made things extra goopy but, honestly, not the end of the world.
- The cheese situation: I tried using feta once by mistake (grabbed the wrong tub). It was actually kinda good? But I probably wouldn’t repeat it.
Variations from My Wild Experiments
- Veggie burrito bowls: Swap the chicken for roasted sweet potato or mushrooms. (I actually like mushrooms better, but my son is anti-mushroom. Sigh.)
- Beef: Leftover taco meat or even ground beef works just fine here if that’s what you’ve got.
- Fish? I tried tossing in some flaky baked fish once. It tasted…weird with the beans. Wouldn’t recommend unless you’re truly adventurous.
What Kitchen Stuff Do I Really Need?
I usually grab my biggest skillet; something with high-ish sides. If you don’t have one, just do everything in batches in a regular frying pan. No fancy gadgets required—unless you count a can opener (which mine always seems to vanish at the worst moment).
How to Store, Though I Dare You to Have Leftovers
This keeps in the fridge for up to three days, if you’re lucky. I like to store toppings separately (avo and sour cream especially). But, honestly, in my house it never lasts more than a day! (Midnight snackers appreciated.)
Serving Ideas, Family-Style
Honestly, we do burrito bowls “build-your-own-bar” style with mismatched bowls and everyone just goes to town. If it’s a Friday, I serve it with margaritas (or lemonade for the younger crowd) and a mountain of crunchy chips. Sometimes I add pickled onions or hot sauce, because why not?
Pro Tips (a.k.a. How Not to Annoy Yourself)
- Once, I tried to rush the rice and ended up scraping burnt bits off the bottom. Don’t do that. Let it cook, even if your stomach is growling.
- Hold off on adding the cheese until you’ve built your bowl, so it actually gets melty. Cold cheese is just sad, trust me.
- I’ve tried doing all components at once, but—actually, I find it works better if you go one step at a time. But no shame if chaos cooking is your style.
FAQ: Yes, People Actually Ask Me These
- Can you make these bowls vegetarian?
- Absolutely, just skip the chicken and maybe add some roasted veggies. I chuck in extra beans for protein—never had any complaints.
- Do I need a rice cooker?
- Nope! I use a saucepan or even those microwave pouches if it’s one of those days. But, the rice cooker does make it fluffy with, like, zero effort, so there’s that.
- What if I don’t like cilantro?
- Just leave it out; not everyone’s tastebuds are on board. You could try parsley, or nothing—honestly, sometimes I forget it entirely and nobody notices.
- Can you freeze these?
- I’ve tried. The rice and meat freeze alright, but skip freezing avocado and fresh toppings. Those turn out weird and watery. So, in a hurry, freeze just the base bits.
- How do I spice these up?
- I add extra hot sauce, jalapenos, or even chipotle powder if I want a real kick. My husband once went overboard with chilis though—let’s just say, we drank a lot of milk that night.
So, that’s my two cents (or probably more like a dollar with how much I talk) on burrito bowls. Hope you love making and eating them as much as we do around here.
Ingredients
- 2 cups cooked rice (white, brown, or whatever TikTok says is all the rage; quinoa totally works too, but my teens roll their eyes)
- 1 can (15 oz) black beans, rinsed and drained (sometimes I use pinto beans, or those fancy ones from the market when I’m feeling spendy)
- 1 lb boneless skinless chicken breast, diced (rotisserie chicken works in a pinch — been there, many times)
- 1 packet taco seasoning (or about 2 tbsp homemade, but let’s be real: store bought is fine)
- 1 cup frozen corn (or fresh if you remember to buy it, or just skip altogether—no judgement)
- 1 red bell pepper, chopped (green works, or honestly whatever’s not looking sad in your fridge)
- 1 cup shredded cheddar or jack cheese (or a blend, or just a handful of whatever you find first)
- 1/2 cup salsa (sometimes I just chop tomatoes and call it salsa if I forgot to buy some)
- 1/4 cup chopped fresh cilantro (this is one of those love it or loathe it things, so skip if you must)
- 1 avocado, sliced (optional, and… pricey, so only if they’re not rock hard or weirdly mushy)
- Sour cream or Greek yogurt for topping
- Tortilla chips for serving (they’re technically “optional” but not in my kitchen)
- Salt and pepper, to taste
- Lime wedges, for squeezing over (if you remember)
Instructions
-
1First, cook your rice according to the package or however you like. Some people swear by rice cookers, but I mostly just cross my fingers with a saucepan. If it’s leftover stuff from the fridge, I just zap it in the microwave.
-
2While that’s going, heat a drizzle of oil in a big ol’ skillet over medium heat. Toss in your chopped chicken, taco seasoning, and a little salt and pepper. Cook it up until it’s cooked through – usually 5-7 minutes. Sometimes I get distracted and let it brown a bit. No harm done.
-
3Add the bell pepper and corn to the skillet. Give it a stir and let everything hang out for another 3 minutes, just until the veggies are crisp-tender. (This is when I usually sneak a taste. Quality control!)
-
4Beans! Dump ’em in. Cook for another 2 minutes, stirring things around so nobody feels left out.
-
5Now, for the build: I set out bowls and make a little assembly line. Start with a scoop of rice, pile on the chicken and veggie mix, then add your black beans. Cheese goes on next so it gets nice and melty from the heat.
-
6Top it as you like: salsa, cilantro, avocado, dollop of sour cream or yogurt, and a generous squeeze of lime. Don’t forget the chips on the side for scooping (or for a pre-dinner snack, if you can’t wait).
-
7Sit back, dig in, and do not skip the lime, it really ties the whole thing together. Unless, of course, you forgot to buy lime—been there.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
