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Copycat Burrito Bowls

Make-Ahead Chipotle-Style Burrito Bowl (finished)
Casey Barber
Prep Time:
45 mins
Servings:
4
RATE THIS RECIPE
(120)

Chef notes

In our opinion, homemade burrito bowls are the ultimate lunch option. They are endlessly customizable, nearly everyone loves them and they make meal prep easier than ever. Everyone’s favorite Mexican chain restaurant may be known for its stuffed burritos, but their burrito bowls are also satisfying. Lucky for our budgets, it’s easy to make all of the components for burrito bowls at home and pack them for your work day or school lunch — all you have to do is pop the bowl in the microwave, reheat and eat!

The hardest part of making a copycat burrito bowl is deciding which rice, beans and protein you want. Our recipe uses the fan favorites, which include spicy garlic and chipotle-marinated chicken breasts, cilantro-lime white rice and saucy black beans. Each of these can be made ahead, stored in separate containers and warmed up in portions for lunch. Alternatively, you can pack them in the compartments of bento-style lunch boxes. This is great for picky kids who may not want all of their foods touching each other. 

But let’s be honest. The most important part of any burrito bowl is the toppings. Our recipe includes another cult classic – corn salsa. The salsa is dressed up with red onion, fresh jalapeño, lime juice and a bit of cilantro. Pair that with any additional toppings you like such as fresh pico de gallo and other sauces (like tomatillo salsa or your go-to hot sauce), shredded cheddar or Monterey Jack cheese, sour cream, guacamole and shredded lettuce. 

Technique Tip: To keep your guacamole from turning brown, press a piece of plastic wrap directly onto the surface of the guacamole before sealing it in an airtight container. This prevents air from coming into contact with the guac, which is what turns it brown.

Ingredients

For the Chicken
  • 1 pound boneless, skinless chicken breasts
  • 2 chipotle peppers, chopped, and 1 tablespoon adobo sauce from 1 7-ounce can chipotles in adobo
  • 1 large garlic clove, minced
  • 1 tablespoon fresh oregano leaves or 1/2 teaspoon dried oregano
  • 4 tablespoons canola oil, divided (see below)
For the Cilantro-Lime Rice
  • cups water
  • 2 tablespoons lime juice
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1 cup long-grain white rice
  • 2 tablespoons minced fresh cilantro
For the Black Beans
  • 1 tablespoon canola oil
  • 1/2 small yellow or white onion, minced
  • 2 garlic cloves, minced
  • 1 teaspoon fresh minced oregano or 1/2 teaspoon dried oregano
  • 2 15-ounce cans black beans
  • 1 tablespoon adobo sauce from 1 7-ounce can chipotles in adobo
For the Corn Salsa
  • cups thawed frozen white corn
  • 1/4 cup minced red onion
  • 1 small jalapeno pepper, stemmed, de-seeded and minced
  • 1 tablespoon minced fresh cilantro
  • Juice of 1/2 large lime
Additional Toppings
  • Pico de gallo, tomatillo salsa and/or hot salsa
  • shredded cheddar or Monterey Jack cheese
  • sour cream
  • guacamole
  • shredded lettuce
Fulfilled by

Preparation

Make the chicken

1.

Cut the chicken into rough 1-inch cubes and toss in a large zip-top bag with the chipotle peppers and adobo sauce, garlic, oregano and 2 tablespoons oil. Seal tightly and gently press the bag with your hands to mix the ingredients, then leave at room temperature for 1 hour.

2.

Heat 1 tablespoon olive oil in a large skillet over medium heat and add about 1/4 of the marinated chicken — don't crowd the pan, or the chicken will steam instead of brown. Cook, flipping after 2 to 3 minutes, until the chicken is cooked through, and transfer to a clean bowl or plate. Repeat with the remaining chicken, adding the final tablespoon of oil as needed. Slice the cooked chicken into small bits.

Make the black beans

1.

Heat the oil in a small (1½ to 2 quart) saucepan over medium-low heat and add the onion, garlic and oregano. Cook, stirring frequently, for 3 to 4 minutes until the onion begins to soften.

2.

Drain the beans, reserving 1/2 cup of liquid from one of the cans. Add the beans, reserved liquid and adobo sauce to the pan. Stir, then cover and cook for 10 minutes more until the beans are softened and warmed through.

Make the rice

1.

Bring the water, lime juice and lemon juice to a boil in a small (1½ to 2 quart) saucepan over medium heat. Add the salt and stir to dissolve, then stir in the rice. Cover and reduce the heat to low.

2.

Cook without stirring or uncovering the pot for about 20 minutes, until the rice is fluffy and has absorbed the liquid. Remove from the heat and let sit, covered, for 10 minutes. Stir in the cilantro.

Make the corn salsa

Toss the corn, onion, jalapeño peppers, cilantro and lime juice together in a bowl. Refrigerate up to 3 days, until ready to use.

Pack It Up

If consuming within 36 hours: Either refrigerate the chicken, beans and rice in separate containers or pre-layer in single-serving microwaveable containers.

To freeze for later: Spread the chicken, beans and rice on separate rimmed baking sheets and freeze for 1 hour until each component is frozen through. Either transfer the components to separate sealable freezer bags or pre-layer in single-serving freezer-safe microwaveable containers.

Reheat and eat

The frozen or refrigerated chicken, beans and rice can be reheated separately on the stovetop or in the microwave and layered in bowls, then topped with your favorite add-ins like salsa, sour cream, cheese and guacamole. Or the pre-layered containers can be microwaved for 2 to 3 minutes (refrigerated) or 4 to 5 minutes (frozen), then topped with your favorite add-ins.