I recently whipped up a Burrito Bowls Recipe that features tender chicken, zesty lime, and a colorful mix of black beans, corn, and tomatoes. I was impressed by how the vibrant cilantro and chipotle-infused marinade made each bite unique as the flavors mingled effortlessly through every element of the dish.

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I’m super excited to share my take on a Chipotle Burrito Bowl copycat recipe that brings the flavor of restaurant-style bowls into your own kitchen. I’ve experimented with fresh ingredients like 1 cup long grain white rice cooked in 2 cups water with a pinch of salt and a squeeze of lime for that perfect tang.

Then there’s the zing of marinated boneless skinless chicken thighs with garlic, chipotle peppers in adobo sauce, and a dash of olive oil that makes this bowl explode with flavor. I also throw in black beans, corn kernels, and red bell pepper to add some crunch, finish it off with diced tomatoes, red onion and fresh cilantro, plus a topping of avocado, cheese and a dollop of sour cream.

I love how this recipe takes the classic Fiesta Chicken Rice Bowl vibe and turns it into a healthier dish that isnt too heavy but still packs a punch. Enjoy making your Chipotle night at home!

Why I Like this Recipe

I love this recipe because it gives me a mix of spicy, tangy, and fresh flavors all in one bowl. I get that amazing restaurant vibe right at home, and it’s so cool that everything comes together so nicely.

I also like that it has really easy-to-follow steps. I don’t get stressed out trying to put lots of stuff together and its super fun to cook when you have a bunch of colorful ingredients like rice, chicken, black beans, and corn salsa all waiting for you.

Another thing i really enjoy is the texture and flavor variety. The tender chicken with that smoky chipotle kick, combined with the zesty lime rice and crunchy veggies really makes each bite interesting.

Lastly, its versatile enough for me to add my own twist if im feeling creative. One day i might throw in extra spices or toss in some extra veggies, and it still remains a killer meal that makes me look forward to every chipotle night at home.

Ingredients

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Rice: Provides essential carbohydrates, serving as a filling and light base for the bowl.
Chicken Thighs: Protein-packed and juicy meat that brings hearty flavor and texture.
Chipotle Peppers: Add smoky spice and a tangy kick, intensifying the dish’s flavor.
Black Beans: Rich in both fiber and protein, they boost nutrition and offer a smooth texture.
Corn: Offers natural sweetness and crunch, nicely balancing out the spiciness.
Cilantro: Fresh herb giving bright citrus notes and a vibrant finish to each bite.
Lime: Injects tangy zest that lifts the flavors of all the ingredients.

Ingredient Quantities

1 cup long grain white rice

2 cups water

1/2 tsp salt (for the rice)

Juice of 1 lime

2 Tbsp chopped fresh cilantro

1 Tbsp olive oil (for the rice)

1 lb boneless skinless chicken thighs, cut into strips

2 cloves garlic, minced

1-2 chipotle peppers in adobo sauce, minced

1 Tbsp adobo sauce

1 Tbsp olive oil (for the chicken marinade)

Juice of another lime

1/2 tsp salt (for the chicken)

1/4 tsp black pepper

1 can (15 oz) black beans, drained and rinsed

1/2 tsp cumin

1/4 tsp garlic powder (for the beans)

Additional salt to taste (for the beans)

1 cup corn kernels (fresh or thawed if frozen)

1/2 red bell pepper, diced

1/4 cup chopped fresh cilantro (for the corn salsa)

Juice of 1 lime (for the salsa)

Salt to taste (for the corn salsa)

1 cup diced tomatoes (for pico de gallo)

1/4 cup diced red onion

1 jalapeno, seeded and minced

1/4 cup chopped fresh cilantro (for pico de gallo)

Juice of 1 lime (for pico de gallo)

Salt to taste (for pico de gallo)

1 avocado, diced or sliced (or 1 cup guacamole)

1/2 cup shredded cheddar or Monterey Jack cheese

1/4 cup sour cream

Optional: chopped romaine lettuce for serving

How to Make this

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1. Rinse 1 cup of long grain white rice and combine it in a pot with 2 cups water and 1/2 tsp salt. Bring the mixture to a boil, then lower the heat, cover, and let it simmer until the rice is fluffy. Once cooked, stir in the juice of 1 lime, 2 Tbsp chopped fresh cilantro, and 1 Tbsp olive oil.

2. In a large bowl, mix 1 lb boneless skinless chicken thighs (cut into strips) with 2 minced garlic cloves, 1-2 minced chipotle peppers in adobo sauce, 1 Tbsp adobo sauce, 1 Tbsp olive oil, the juice of another lime, 1/2 tsp salt, and 1/4 tsp black pepper. Let the chicken marinate for at least 10 minutes.

3. Heat a skillet over medium-high heat and cook the marinated chicken until it is nicely browned and cooked through, about 5-7 minutes.

4. While the chicken cooks, warm a can of 15 oz black beans (drained and rinsed) in a small saucepan with 1/2 tsp cumin, 1/4 tsp garlic powder, and additional salt to taste.

5. In a bowl, combine 1 cup corn kernels (fresh or thawed), 1/2 diced red bell pepper, 1/4 cup chopped fresh cilantro, the juice of 1 lime, and salt to taste to make a simple corn salsa.

6. For the pico de gallo, mix 1 cup diced tomatoes with 1/4 cup diced red onion, 1 seeded and minced jalapeno, 1/4 cup chopped fresh cilantro, the juice of 1 lime, and salt to taste.

7. Prepare your serving bowls by laying a generous scoop of the warm rice as the base.

8. Top the rice with the cooked chicken, then add a layer of the seasoned black beans.

9. Spoon over the corn salsa and pico de gallo, then add 1 avocado (diced or sliced, or 1 cup guacamole) over the top.

10. Finish off with 1/2 cup shredded cheddar/Monterey Jack cheese and 1/4 cup sour cream, and if you like, sprinkle chopped romaine lettuce for some extra crunch. Enjoy your Chipotle night at home!

Equipment Needed

1. A fine mesh strainer to rinse the rice
2. A medium pot with a lid to boil and simmer the rice
3. A large mixing bowl for the chicken marinade
4. A sharp knife and a sturdy cutting board for chopping veggies and herbs
5. A skillet for cooking the marinated chicken
6. A small saucepan to warm the black beans
7. A few measuring cups and spoons for accurate ingredient portions
8. Another bowl to mix the corn salsa and pico de gallo
9. Individual serving bowls for plating the final dish

FAQ

Q: Can I use a different type of rice in this recipe?

A: Sure you can, but long grain white rice really gives the dish its light texture. Brown rice or jasmine rice will work too, just keep in mind the cooking times may vary a bit.

Q: What if I don't like spicy food, can I leave out the chipotle peppers?

A: Yeah, you can reduce or completely omit the chipotle peppers if you’re not into spicy. Just know that a bit of heat really brings out the flavor.

Q: Can I prepare the marinade ahead of time?

A: Of course, marinating the chicken a few hours ahead, or even overnight in the fridge, helps the flavors really soak in and makes it even tastier.

Q: How long do leftovers last in the fridge?

A: The burrito bowl components usually keep well for about 3 days in an airtight container, but the rice and chicken might lose some texture after a day.

Q: Can I make this recipe vegetarian?

A: Absolutely, just swap out the chicken for more beans, or add some grilled veggies like zucchini or portobello mushrooms, and you'll still get a delicious bowl.

Chipotle Burrito Bowl (Copycat Recipe) Substitutions and Variations

For the long grain white rice, you can use brown rice or even quinoa if you want a healthier twist. Just be sure to adjust the water and cooking time!
If you dont have chicken thighs, chicken breast or pork tenderloin work fine. You can also substitute with tofu for a veggie version.
Don’t have chipotle peppers in adobo sauce? Try a mix of smoked paprika and a splash of hot sauce to get that smoky heat.
If you are missing black beans, pinto beans or kidney beans can fill in quite nicely with a very similar taste.
For the cheese, if you dont have cheddar, Monterey Jack is a great swap. A combo of both cheeses works, too!

Pro Tips

1. If you got the time, let the chicken marinate a bit longer than the minimum so it soaks up all the flavors better. It can really make the taste pop.
2. Be sure not to overcook your rice. Keep an eye on it and stir in the lime juice while its still warm so it blends in well.
3. Use fresh lime juice right before you add it because it loses its zing pretty fast when it’s sitting around.
4. When mixing the corn salsa, stir it really good so every bite gets an even kick of flavor. You can add a little extra jalapeno if you like it spicier.

Chipotle Burrito Bowl (Copycat Recipe)

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

550

kcal

Equipment: 1. A fine mesh strainer to rinse the rice
2. A medium pot with a lid to boil and simmer the rice
3. A large mixing bowl for the chicken marinade
4. A sharp knife and a sturdy cutting board for chopping veggies and herbs
5. A skillet for cooking the marinated chicken
6. A small saucepan to warm the black beans
7. A few measuring cups and spoons for accurate ingredient portions
8. Another bowl to mix the corn salsa and pico de gallo
9. Individual serving bowls for plating the final dish

Ingredients

1 cup long grain white rice
2 cups water
1/2 tsp salt (for the rice)
Juice of 1 lime
2 Tbsp chopped fresh cilantro
1 Tbsp olive oil (for the rice)
1 lb boneless skinless chicken thighs, cut into strips
2 cloves garlic, minced
1-2 chipotle peppers in adobo sauce, minced
1 Tbsp adobo sauce
1 Tbsp olive oil (for the chicken marinade)
Juice of another lime
1/2 tsp salt (for the chicken)
1/4 tsp black pepper
1 can (15 oz) black beans, drained and rinsed
1/2 tsp cumin
1/4 tsp garlic powder (for the beans)
Additional salt to taste (for the beans)
1 cup corn kernels (fresh or thawed if frozen)
1/2 red bell pepper, diced
1/4 cup chopped fresh cilantro (for the corn salsa)
Juice of 1 lime (for the salsa)
Salt to taste (for the corn salsa)
1 cup diced tomatoes (for pico de gallo)
1/4 cup diced red onion
1 jalapeno, seeded and minced
1/4 cup chopped fresh cilantro (for pico de gallo)
Juice of 1 lime (for pico de gallo)
Salt to taste (for pico de gallo)
1 avocado, diced or sliced (or 1 cup guacamole)
1/2 cup shredded cheddar or Monterey Jack cheese
1/4 cup sour cream
Optional: chopped romaine lettuce for serving

Directions

Rinse 1 cup of long grain white rice and combine it in a pot with 2 cups water and 1/2 tsp salt. Bring the mixture to a boil, then lower the heat, cover, and let it simmer until the rice is fluffy. Once cooked, stir in the juice of 1 lime, 2 Tbsp chopped fresh cilantro, and 1 Tbsp olive oil.
In a large bowl, mix 1 lb boneless skinless chicken thighs (cut into strips) with 2 minced garlic cloves, 1-2 minced chipotle peppers in adobo sauce, 1 Tbsp adobo sauce, 1 Tbsp olive oil, the juice of another lime, 1/2 tsp salt, and 1/4 tsp black pepper. Let the chicken marinate for at least 10 minutes.
Heat a skillet over medium-high heat and cook the marinated chicken until it is nicely browned and cooked through, about 5-7 minutes.
While the chicken cooks, warm a can of 15 oz black beans (drained and rinsed) in a small saucepan with 1/2 tsp cumin, 1/4 tsp garlic powder, and additional salt to taste.
In a bowl, combine 1 cup corn kernels (fresh or thawed), 1/2 diced red bell pepper, 1/4 cup chopped fresh cilantro, the juice of 1 lime, and salt to taste to make a simple corn salsa.
For the pico de gallo, mix 1 cup diced tomatoes with 1/4 cup diced red onion, 1 seeded and minced jalapeno, 1/4 cup chopped fresh cilantro, the juice of 1 lime, and salt to taste.
Prepare your serving bowls by laying a generous scoop of the warm rice as the base.
Top the rice with the cooked chicken, then add a layer of the seasoned black beans.
Spoon over the corn salsa and pico de gallo, then add 1 avocado (diced or sliced, or 1 cup guacamole) over the top.
Finish off with 1/2 cup shredded cheddar/Monterey Jack cheese and 1/4 cup sour cream, and if you like, sprinkle chopped romaine lettuce for some extra crunch. Enjoy your Chipotle night at home!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.