Fiesta Friday: Chipotle-style Chicken Burrito Bowl


Gong Xi Fa Cai (Happy New Year in Mandarin) – how I miss the holidays and festivities from my Singapore days!

Angie at The Novice Gardener is hosting an e-party- Fiesta Friday this week for bloggers to share their Friday/ weekend related food, travel, fun and absolutely anything stories. Let the fun, food and games begin! So what are you waiting for- come join the party at The Novice Gardener.

So, we are hoping (and the weather channel tells us so) that this weekend will be less cold than how the rest of the week has been and we’ll actually be able to go out without feeling “un-comfortably numb…” 🙂 Then of course there is Super Bowl on Sunday, so off we go to a Super Bowl party carrying a surprise appetizer!  But that’s for another day.

To the Fiesta Friday party, we are planning on taking our Chipotle-style Chicken Burrito Bowl. Chipotle has got to be one of our fav Mexican “fast-food” restaurants. It’s our “go-to” every time we don’t feel like cooking at home yet want to eat an almost fresh meal. Of course we have a couple other places that we love to go to for authentic Mexican but Chipotle fills in the gap on some days.

Every time we go there, I get the chicken burrito bowl. If you love the flavors of Mexican food, you’ll probably agree that it’s a bowl of heaven. My favorite bowl includes layers of cilantro-lime rice, corn salsa, black beans, chicken fajita, grated cheese, sour cream and guacamole- oh so good. Truly- what more could you want? So we have been wanting to make this at home for quite some time now and finally managed to do so. It is by no means a quick dish to make although very easy. It requires quite a few ingredients, a fair amount of chopping, a big bowl to serve, lots of small bowls for the prep and quite bit of assembly. This is only if you want to make it the “Chipotle” way. You could of course customize as you wish and use any sorts of left-overs from your refrigerator, freshen them up a bit and voilà- you have your very own burrito bowl.

We made this Chicken Burrito Bowl from scratch- just how we like to do it. There was the cilantro lime rice, the corn salsa, black beans, chicken fajita, caramelized onions and bell peppers, guacamole- all made from SCRATCH!

So here is how we rolled it-

Chipotle-style Chicken Burrito Bowl

Yield: 2 servings


    For the Cilantro-Lime Rice
  • 1 tablespoon olive oil
  • 1/2 red onion, finely chopped
  • a dash of freshly ground black pepper
  • 1 teaspoon lime zest
  • 1 ½ cups uncooked rice (we used basmati rice but you could use jasmine rice or brown rice or any other kind of rice)
  • 3 cups water
  • 1 teaspoon salt
  • 1/4 cup chopped cilantro
  • juice of one lime
  • For the Chicken
  • 3 chicken thighs, cubed into 1 inch pieces
  • 3 teaspoons taco seasoning (this includes salt, pepper, paprika, cayenne pepper, red chili powder, ground cumin, garlic powder)
  • juice of one lime
  • 1 tablespoon olive oil
  • For the Vegetables
  • ¼ cup sliced onions
  • ¼ cup sliced bell peppers (we used only green peppers but you could use red, yellow and orange for some color)
  • a dash of salt and pepper
  • For the Corn Salsa
  • 2 cups frozen/ fresh corn
  • 1 medium tomato, finely chopped
  • 1 small tomatillo, finely chopped (you’ll be surprised at how flavorful your salsa tastes with a tomatillo)
  • 1/2 red onion, finely chopped
  • 1 small green chili, finely chopped
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped mint leaves
  • Salt & pepper to taste
  • juice of one lime
  • For the Guacamole:
  • 1 avocado
  • juice of one lime
  • 1/4 cup cilantro
  • 1/2 red onion, finely chopped
  • 1/2 tomato, finely chopped
  • 2 teaspoon chopped garlic
  • Salt and pepper to taste
  • Other ingredients
  • 1 ½ cups cooked black beans (we soaked and cooked the beans ourselves but you could use low sodium canned black beans as well)
  • a couple dollops of low-fat sour cream
  • a few lime wedges for garnish


    For the Cilantro-Lime Rice
  1. In heavy bottom pan, heat oil over low heat and add the chopped onions. Sauté for about a couple of minutes.
  2. Add a dash of black pepper and the lime zest and stir well.
  3. Next add in the rice (no water yet) and toast for about 3-4 minutes, stirring occasionally. Have you wondered why the rice in Mexican restaurants taste different? It’s because of this step. 🙂 Toasting the rice makes so much difference- try it for yourself!
  4. Add water, salt and bring to a boil. Once it comes to a boil, bring the heat on medium low, stir in the lime juice and cover. Cook until the water has absorbed and the rice is cooked. This will take about 10-15 minutes.
  5. Once the rice is done, just sprinkle the cilantro and mix gently using a fork.
  6. For the Chicken
  7. Toss the chicken in taco seasoning and lime juice and set aside for about 15-20 minutes or longer.
  8. Heat the oil in a pan and cook the chicken, stirring occasionally, for about 7-10 minutes until fully cooked. Set this aside.
  9. For the Vegetables
  10. In the same pan that you cooked your chicken, just caramelize the onions and peppers with salt and pepper for about 3-4 minutes. The pan should have enough grease from the cooked chicken to cook the onions and peppers.
  11. For the Corn Salsa
  12. Cook the corn in about 2 cups of water in the microwave for about 4-5 minutes and then drain the water.
  13. In a bowl mix together all the corn salsa ingredients with the cooked corn and your Corn Salsa is ready!
  14. For the Guacamole
  15. Scoop the avocado with a spoon and put in a bowl and mash/ chop.
  16. Toss it with some lime juice and add in the rest of the guacamole ingredients.
  17. Mix well and set this aside.
  18. For the assembly
  19. Now this is what you have been slaving yourself for! In a large serving bowl, assemble the following in the order given below or just do it the way you like it:
  20. Cilantro Lime Rice
    Black Beans
    Caramelized vegetables
    Corn salsa
    A dollop of sour cream
  21. You could add cheese to this but we left it out ‘coz we don’t like no cheese in our Mexican food! 🙂 For a vegetarian version of this leave out the chicken and add lots of vegetables sautéed in taco seasoning and it’ll be still as good!


Hope you try this “copycat” Chipotle dish and enjoy! Tell us your version too and have fun at Fiesta Friday!



  1. I just love burrito bowls, and these look delicious!


  2. Oh, everything looks so fresh and yummy! I will definitely be trying this soon.

  3. Pingback: Kadhai Chicken- a spicy delectable Indian curry | Confused Bawarchis

  4. Looks really good, i want to print this to make it, trying to find a print button lol x

  5. Pingback: Fiesta Friday #2 | The Novice Gardener

  6. Oh this looks so good–that bowl reminds me of summer what with all the colors and all. I do love a good chicken and rice bowl–thanks for the recipe!

  7. Dear confused, I’m confused 🙂 Forgive me if I missed you explicitly mentioning in your blog, but do you not eat red meat? I assume you do not because I don’t see any in the recipes . . . . I adore the chipotle barbacoa because I don’t care for “muscle – y” meat, chewy, steaky, etc. So I was going to beg you to reproduce the barbacoa but I think I may be out of luck?

  8. Oh this is just mouth-watering! I love their chicken burrito bowls. Yours looks even more impressive!

  9. Looks delicious – I love this kind of food 🙂

  10. Pingback: Fiesta Friday #1 | The Novice Gardener

  11. Love this! Looks so good! 😉 Thanks for stopping by my blog so I could discover yours!! Great recipes and beautiful pictures!! Looking forward to read more! 😉

  12. Looks delicious! Gimme Mexican anytime! 🙂 Never tried making cilantro lime rice myself so love your recipe. will definitely try this!

  13. Excellent Friday recipe, guys! We loo…ve Chipotle. No, we’re obsessed! Photos are amazingly drool-worthy. Thanks for joining the party! XOXO

  14. Awesome.llsee tou guys tree with my dessert 🙂

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