Chicken Burrito Bowl is a hearty and customizable dish layered with zesty lime-cilantro rice, smoky chipotle-seasoned chicken, and flavorful toppings like pinto beans, charred corn, guacamole, and pico de gallo. Each bowl offers a satisfying mix of textures and bold, savory flavors with just the right amount of spice. It’s a great choice for a filling lunch or dinner that’s easy to prep and fun to assemble.
Ingredients
| 1 | tablespoon olive oil, divided |
| 1 | cup white basmati rice |
| 2 | cups water |
| Juice of 1 lime | |
| 2 | tablespoons freshly chopped cilantro |
| 1 | chipotle pepper in adobo, finely chopped |
| 1 | (12-ounce) package HORMEL® SQUARE TABLE® Flame Seared Chicken Breast, shredded |
| ½ | teaspoon garlic powder |
| ½ | teaspoon ground cumin |
| ¼ | teaspoon dried oregano |
| ¼ | teaspoon black pepper |
| ¼ | teaspoon kosher salt |
| 1 | cup chili seasoned pinto beans, warmed |
| 1 | cup frozen charred corn warmed |
| 1 | cup guacamole |
| 1 | cup pico de gallo |
Directions
In small saucepan over medium heat, heat 1 teaspoon oil. Once hot, add rice. Cook 1 minute to toast rice. Add water and lime juice. Bring to boil. Cover. Reduce heat to low. Cook 15 minutes or until rice is tender and water is absorbed. Add cilantro and fluff rice with fork.
In skillet over medium heat, heat 2 teaspoons oil and chipotle pepper. Add chicken, garlic powder, cumin, oregano, black pepper and salt. Cook 2 to 3 minutes or until chicken mixture is hot. Set aside.
In individual serving bowls, arrange rice, chicken, beans and corn. Top each with guacamole and pico de gallo.