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Home Burrito bowl with chicken

Burrito bowl with chicken

Chicken Mexican Bowl Rice Weeknight dinner Family Meal prep

A burrito bowl gives you everything you love about a burrito, but without the fold. Seasoned chicken, creamy guacamole, black beans, fresh salsa and a mound of well-cooked rice as the base. That last part is exactly where a rice cooker comes in handy: while you season the chicken and chop the toppings, it handles the rice. No burnt bottom, no half-cooked grains. This recipe is quick enough for weekdays, but colorful enough to serve to friends.

x_ckl_recipe_markerBurrito bowl with chicken A burrito bowl with juicy seasoned chicken, perfect rice and fresh toppings. Easy to make, great for the whole family and ready in under an hour. How do you make a burrito bowl with chicken? Main course Mexican 4 servings 20 min 5 min 39 min

Rinse the brown rice under cold water until the water runs clear. This washes away excess starch so the rice cooks up light and fluffy. Put the rice in the rice cooker with the correct amount of water (follow a 1:1.5 ratio for brown rice) and turn it on. The rice cooker will automatically switch to keep-warm when the rice is done.
Meanwhile, mix the chicken breasts with cumin, smoked paprika, garlic powder, chili powder, salt and a splash of olive oil. Make sure the meat is well coated in the spices, as this gives the chicken its character.
Heat a frying pan over medium heat. Cook the chicken breasts 6 to 7 minutes per side until they are cooked through and have a nice brown crust. The internal temperature should reach at least 75°C. Let the chicken rest for 5 minutes before slicing so the juices redistribute.
Make the guacamole while the chicken rests. Roughly mash the avocados with a fork and stir in the lime juice, chopped cilantro, salt and a pinch of chili powder. A coarse texture works better than a smooth purée, as it keeps more flavor and structure.
Make a quick tomato salsa by combining tomatoes, red onion, cilantro, lime juice and a pinch of salt in a bowl. Stir well and taste to see if it needs more salt or lime.
Warm the black beans in a small saucepan over low heat with a splash of water and some cumin. This only takes a few minutes. Warm beans take on the other flavors in the bowl better than cold beans straight from the can.
Slice the seasoned chicken into thin slices or strips. Use a sharp knife and cut across the grain so the meat stays tender.
Divide the rice among bowls as the base. Arrange the chicken, black beans, guacamole, tomato salsa, corn and grated cheese alongside and on top. Serve with sour cream and a lime wedge. Let everyone mix the ingredients in their bowl themselves — that's exactly the joy of a bowl.

Chicken Mexican Bowl Rice Weeknight dinner Family Meal prep 350 g brown rice 525 ml water (for the rice cooker) 500 g chicken breast 2 tsp smoked paprika 1.5 tsp ground cumin 1 tsp garlic powder 0.5 tsp chili powder 1 tsp salt 2 tbsp olive oil 2 ripe avocados 2 tbsp lime juice 3 tbsp fresh cilantro (finely chopped) 4 medium tomatoes (diced) 0.5 red onion (finely chopped) 1 can black beans (400 g, drained) 150 g corn (canned or frozen, thawed) 80 g grated aged cheddar 4 tbsp sour cream 1 lime (wedges) Rice cooker Frying pan Cutting board Sharp knife Mixing bowl Small saucepan Fork Deep bowls (for serving) Rice Cooker rice-cooker Frying Pan frying-pan Mixing Bowl mixing-bowl Chopping Board chopping-board Thai coconut rice with chicken and mango foodies-thai-coconut-rice-with-chicken-and-mango Sticky teriyaki rice with chicken and sesame foodies-sticky-teriyaki-rice-with-chicken-and-sesame Teriyaki chicken with jasmine rice foodies-teriyaki-chicken-with-jasmine-rice Fried rice with egg and vegetables foodies-fried-rice-with-egg-and-vegetables

Recipe

Burrito bowl with chicken

A burrito bowl with juicy seasoned chicken, perfect rice and fresh toppings. Easy to make, great for the whole family and ready in under an hour.

Course	Main course
Kitchen	Mexican
Servings	4 servings

Preparation time

Preparation time	20 min
Stiffen up min.	5 min
Total	39 min

Equipment

Rice cooker
Frying pan
Cutting board
Sharp knife
Mixing bowl
Small saucepan
Fork
Deep bowls (for serving)

Ingredients

350 g brown rice
525 ml water (for the rice cooker)
500 g chicken breast
2 tsp smoked paprika
1.5 tsp ground cumin
1 tsp garlic powder
0.5 tsp chili powder
1 tsp salt
2 tbsp olive oil
2 ripe avocados
2 tbsp lime juice
3 tbsp fresh cilantro (finely chopped)
4 medium tomatoes (diced)
0.5 red onion (finely chopped)
1 can black beans (400 g, drained)
150 g corn (canned or frozen, thawed)
80 g grated aged cheddar
4 tbsp sour cream
1 lime (wedges)

How do you make a burrito bowl with chicken?

Rinse the brown rice under cold water until the water runs clear. This washes away excess starch so the rice cooks up light and fluffy. Put the rice in the rice cooker with the correct amount of water (follow a 1:1.5 ratio for brown rice) and turn it on. The rice cooker will automatically switch to keep-warm when the rice is done.
Meanwhile, mix the chicken breasts with cumin, smoked paprika, garlic powder, chili powder, salt and a splash of olive oil. Make sure the meat is well coated in the spices, as this gives the chicken its character.
Heat a frying pan over medium heat. Cook the chicken breasts 6 to 7 minutes per side until they are cooked through and have a nice brown crust. The internal temperature should reach at least 75°C. Let the chicken rest for 5 minutes before slicing so the juices redistribute.
Make the guacamole while the chicken rests. Roughly mash the avocados with a fork and stir in the lime juice, chopped cilantro, salt and a pinch of chili powder. A coarse texture works better than a smooth purée, as it keeps more flavor and structure.
Make a quick tomato salsa by combining tomatoes, red onion, cilantro, lime juice and a pinch of salt in a bowl. Stir well and taste to see if it needs more salt or lime.
Warm the black beans in a small saucepan over low heat with a splash of water and some cumin. This only takes a few minutes. Warm beans take on the other flavors in the bowl better than cold beans straight from the can.
Slice the seasoned chicken into thin slices or strips. Use a sharp knife and cut across the grain so the meat stays tender.
Divide the rice among bowls as the base. Arrange the chicken, black beans, guacamole, tomato salsa, corn and grated cheese alongside and on top. Serve with sour cream and a lime wedge. Let everyone mix the ingredients in their bowl themselves — that's exactly the joy of a bowl.

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The rice is the unsung hero of this bowl. Brown rice has more bite and nutritional value than white rice, but it requires a bit more liquid and time. A rice cooker takes all that thinking away: you just put the rice and water in and the appliance does the rest. That lets you focus entirely on the chicken and the toppings. Want extra flavor in the rice? Add half a bouillon cube to the cooking water, or a pinch of cumin. That gives the base character before the toppings go on.

This bowl is excellent for meal prep. Cook the rice and the chicken in advance and store them separately in the fridge; they will keep well for three days. Make the guacamole preferably fresh, as avocado discolors quickly. Want to vary it? Replace the chicken with grilled shrimp or a seasoned mix of chickpeas for a vegetarian version. You can also add diced mango for a sweet counterpoint to the spicy chicken. Serve with warm tortillas on the side if you want more than the bowl alone.

Related categories

Rice Cooker

Frying Pan

Mixing Bowl

Chopping Board

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