Have you ever enjoyed Burrito Bowls out at a popular Mexican Grill? They're good aren't they?! No need to leave the house to enjoy them anymore! Pull on your soft pants and dig into these homemade Burrito Bowls!

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Loaded with all the goodness you typically find wrapped in a ginormous flour tortilla such as rice, salsa, beans, meat, vegetables, fresh herbs, and avocados, my Burrito Bowl Recipe with an avocado cream sauce is a comforting bowl of Tex-Mex goodness.

Burrito Bowls are pretty quick and easy to make. Try not to be intimidated by the ingredient list or the steps. There are a few components to this recipe, but I'll walk you through it. Once you have the rice, chicken, and avocado cream ready, it's easy to throw these together. You'll be enjoying this flavorful bowl in no time!

You can even make these all in one pan by searing the chicken first and setting it aside while you cook the rice in the same skillet, but that does take a little extra time, so if you're getting hangry just follow my step-by-step photo tutorial. 

If you prefer, scroll on down past all the photos to find the recipe and directions all in one place.

I start the rice first by rinsing it in cold water until the water runs clear. Rinsing the rice really does help you get perfectly fluffy rice every time. My mom gifted me this nifty OXO Good Grips 9-Piece Nesting Bowls and Colanders Set. I really love this set and use it for rinsing my rice every time. It is also great for cleaning fruit, vegetables, salad greens, as well as draining pasta.

Heat a large skillet over mid-high heat and add 2 tablespoons butter until melted and covers the bottom of the skillet. For best results, use a skillet with a tight fitting lid.

Add 1 cup rice to the skillet and stir to coat with butter. Cook 2-3 minutes until lightly browned.

Dissolve 2 teaspoons chicken base into 2 cups hot water and pour into skillet. You can sub in 2 cups chicken broth if you prefer. Bring to a boil and reduce heat to low. Cook, covered, for 15 minutes until most of the liquid is absorbed. Once most of the liquid is absorbed, remove from heat and let sit, covered, for at least 5 minutes.

TIP: Cover the skillet with a tight fitting lid. If your lid doesn't fit tightly, place a clean kitchen towel between the lid and the skillet to ensure a tight fit.

While the rice is cooking, mix up the spice rub by combining 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon onion powder, 1 teaspoon black pepper, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon kosher salt. Season both sides of the chicken.

Heat another large skillet over mid-high heat and melt a tablespoon of butter. Add seasoned chicken and cook about 4-5 minutes without moving. Let the chicken get a good sear, because it adds flavor! Flip the chicken pieces over and sear another 4-5 minutes (without moving) until the chicken is cooked through and no longer pink in the center of the thickest part.

While the chicken is searing, make up the avocado cream sauce by combining 1 Haas avocado with 1 (5.3 ounce) container Stonyfield Organic Non-Fat Plain Greek Yogurt, 1/4 teaspoon freshly minced garlic, 1 teaspoon fresh lime juice, and a pinch of salt in the bowl of a food processor or blender...

and pulse until smooth. Give it a taste and add more salt as needed.

The rice and the chicken should be done by now. Carefully slice the chicken and set aside. 

Into the skillet with the rice add the 15 ounce can of black beans (drained and rinsed), 1/2 cup salsa, and 1 tablespoon fresh cilantro.

Mix it up to combine all the ingredients. Give it a taste and add salt and freshly ground black pepper as needed.

To assemble your bowls, divide the rice among your serving dishes and top each with 1/2 cup corn, tomatoes, and sliced chicken. Garnish with fresh chives, cilantro, and a dollop of the avocado cream sauce. Dig in and enjoy!

Note: This recipes makes 4 good sized servings, however, divide the ingredients as you see  fit.

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Burrito Bowl Recipe

By Life Tastes Good
Published 09/17/2015

Ingredients

• 1 cup long grain rice, rinsed
• 2 tablespoons unsalted butter
• 2 teaspoons chicken base
• 2 cups hot water
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1 pound chicken strips
• 1 tablespoon unsalted butter
• 1 Haas avocado, pitted and insides scooped out
• 1 (5.3 ounce) container Stonyfield Organic Non-Fat Plain Greek Yogurt
• 1/4 teaspoon freshly minced garlic
• 1 teaspoon fresh lime juice
• pinch of kosher salt
• 15 ounce can of black beans, drained and rinsed
• 1/2 cup salsa
• 1 tablespoon fresh cilantro, chopped
• 1/2 cup frozen corn niblets, heated through
• 1 cup freshly diced tomatoes
• freshly chopped cilantro, chopped for garnish

Instructions

1. I start the rice first by rinsing it in cold water until the water runs clear. Rinsing the rice really does help you get perfectly fluffy rice every time.
2. Heat a large skillet over mid-high heat and add 2 tablespoons butter until melted and covers the bottom of the skillet. For best results, use a skillet with a tight fitting lid.
3. Add 1 cup rice to the skillet and stir to coat with butter. Cook 2-3 minutes until lightly browned.
4. Dissolve 2 teaspoons chicken base into 2 cups hot water and pour into skillet. You can sub in 2 cups chicken broth if you prefer. Bring to a boil and reduce heat to low. Cook, covered, for 15 minutes until most of the liquid is absorbed. Once most of the liquid is absorbed, remove from heat and let sit, covered, for at least 5 minutes.
5. While the rice is cooking, mix up the spice rub by combining 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon onion powder, 1 teaspoon black pepper, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon kosher salt. Season both sides of the chicken.
6. Heat another large skillet over mid-high heat and melt a tablespoon of butter. Add seasoned chicken and cook about 4-5 minutes without moving. Let the chicken get a good sear, because it adds flavor! Flip the chicken pieces over and sear another 4-5 minutes (without moving) until the chicken is cooked through and no longer pink in the center of the thickest part.
7. While the chicken is searing, make up the avocado cream sauce by combining 1 Haas avocado with 1 (5.3 ounce) container Stonyfield Organic Non-Fat Plain Greek Yogurt, 1/4 teaspoon freshly minced garlic, 1 teaspoon fresh lime juice, and a pinch of salt in the bowl of a food processor or blender. Pulse until smooth. Give it a taste and add more salt as needed.
8. When the rice is done add the 15 ounce can of black beans (drained and rinsed), 1/2 cup salsa, and 1 tablespoon fresh cilantro into the skillet with the rice. Stir to combine. Give it a taste and add salt and freshly ground black pepper as needed.
9. To assemble your bowls, divide the rice among your serving dishes and top each with 1/2 cup corn, tomatoes, and sliced chicken. Garnish with fresh chives, cilantro, and a dollop of the avocado cream sauce. Dig in and enjoy!

Yield: 4 Servings
Prep Time: 15 mins.

Cook time: 20 mins.
Total time: 35 mins.

Tags: Burrito Bowl, Recipe, Mexican, Tex-Mex, Rice, Chicken, Beans, Avocado, Fresh, Herbs