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Burrito Bowls Recipe

Burrito Bowls recipe


This is a yummy bowl with rice, beans, and chicken. It's like a burrito but without the wrap. You can add cheese, lettuce, and avocado on top. It's fun to make and eat!


1 lb boneless skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
1/2 cup diced red onion
1 cup long grain white rice, uncooked
1 can (14.5 oz) fire-roasted diced tomatoes, drained
1 can (15 oz) black beans, drained and rinsed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
2 1/2 cups chicken broth
Juice of 1 lime
1 cup shredded Mexican blend cheese
Salt and pepper to taste
Fresh cilantro, chopped for garnish
Sour cream for serving
Diced avocado for serving


Heat olive oil in a large skillet over medium-high heat. Add red onion and sauté until softened, about 3 minutes.
Season chicken pieces with salt, pepper, garlic powder, onion powder, chili powder, cumin, and paprika. Add to the skillet with onions and cook until browned, about 5 minutes.
Stir in uncooked rice and cook for 2 minutes, or until slightly toasted.
Add drained tomatoes, black beans, and chicken broth to the skillet. Bring to a boil, then cover and reduce heat to low.
Simmer for 20 minutes, or until rice is cooked and liquid is absorbed.
Remove from heat. Squeeze lime juice over the mixture and sprinkle with shredded cheese. Cover and let sit for 3-5 minutes to melt the cheese.
Serve in bowls, garnished with fresh cilantro, a dollop of sour cream, and diced avocado.

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