Skip the fast-food chains and make a delicious Burrito Bowl at home!
Before going gluten-free, burritos were my “jam.” These enormous stuffed flour tortillas, full of tasty rice, beans, cheese, and meat, were one of my favorite takeout meals. Enter the burrito bowl, which has all the goodness of a burrito but without the tortilla.
Burrito bowls are so easy to make at home that you may ditch the takeout for good. The best part is that you can customize them with all the extras that cost so much at a restaurant. If you are as tired as I am of paying so much for a tiny scoop of guacamole, it’s time to create Tex-Mex magic in your kitchen.
Unlike baking, where you must measure your ingredients carefully, burrito bowls let you decide what to add. You can use plain white, brown, or jazzed-up Spanish-style rice, rice and beans, separate beans, no beans, and any protein you like. You can also add more or less vegetables based on what each family member likes.
Here’s a great party or mealtime option: make a buffet by placing bowls of rice, beans, and all the toppings on the table and letting everyone make individual bowls. It makes life easy for you and fun for everyone else.
Turn Any Favorite Latin-Style Dish Into A Burrito Bowl
The beauty of this recipe is that you can turn your favorite meals into burrito bowls in minutes. Are you a lover of fajitas but want to eliminate the tortillas? Make a fajita bowl by sautéing or grilling chicken, steak, shrimp, portobello mushrooms, or tofu with colorful bell peppers and onions.
Do you love the flavors of picadillo, mojo pork, or ropa vieja? Imagine how good they will taste atop your bowl of rice and beans. You can also use Mexican Chicken Adobo or No-Bean Chili dinner leftovers to make unbelievably delicious burrito bowls. I love taking leftovers from one meal to create something else. It makes mealtime a breeze.
Can I Prep This Ahead?
Meal-prepping burrito bowls to save time is my go-to for busy days and nights. The rice will stay fresh in the refrigerator for up to 4 days in an airtight container. You can also prepare your toppings, beans, and protein ahead of time and store them separately. Then, when you are ready, assemble your bowls and enjoy. I have also stored individual rice, beans, and protein bowls in freezer containers for up to 2 months. I let them defrost overnight in the fridge, heat them in the microwave, and top them with shredded cheese.
Serving Suggestions
The burrito bowl is an all-in-one meal that is great on its own, but you can add some Homemade Watermelon Salsa and take it to the next level. You can also add a spoonful of plain Greek yogurt or sour cream to the top.
Check out this Turkey and Sweet Potato Burrito Bowl recipe to try a different take on this Tex-Mex standard. While you’re at it, another great dish is Gluten-Free Enchiladas. You can never have enough South-of-the-Border recipes on hand.
Burrito Bowl Recipe
Ingredients
- 1 cup long-grain white rice rinsed
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup chopped fresh cilantro
- 1 can 15 ounces black beans drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 pound chicken breast, cooked and diced
- 1 cup diced tomatoes
- 1 avocado, diced
- 1/2 cup chopped red onion
- 1 cup shredded cheddar cheese
- Lime wedges for serving
Instructions
- In a medium saucepan, combine rice, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.
- Fluff the cooked rice with a fork and stir in olive oil and chopped cilantro.
- In a separate bowl, mix the black beans, corn, and a pinch of salt, then heat them together in a microwave or on the stovetop until warm.
- Prepare the other toppings: dice the cooked chicken, tomatoes, avocado, and red onion.
- To assemble the burrito bowls, divide the cilantro rice among 4 bowls. Top each with equal portions of chicken, black beans, corn, tomatoes, cheese, avocado, and red onion.
- Serve each bowl with a lime wedge for squeezing over the top.
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