Chipotle Burrito Bowl (Copycat Recipe)

I made a Burrito Bowls Recipe that hits the same smoky, tangy notes as the restaurant original and actually leaves leftovers you’re excited to eat.

I’m obsessed with this Chipotle Burrito Bowl because it hits every crave: smoky chicken, tangy rice, messy guac and bright salsa. I love that it’s basically my favorite Chipotle Recipes turned kitchen chaos.

This is a full-on Chicken Bowl Recipe that makes me skip the drive-thru. I want that lime in every bite.

1 lime juiced plus extra lime wedges and a scatter of 1/2 cup fresh cilantro chopped (leaves and tender stems). So bright.

So messy. So addictive.

Eat with hands if you want. Or don’t.

Either way, you’ll be back for more. Serious dinner, zero regrets.

Trust me.

Ingredients

• Rice: fluffy base that soaks up lime and cilantro, keeps everything together.
• Water or broth: makes rice tender and a touch more flavorful.
• Vegetable oil: prevents rice sticking, adds mild mouthfeel.
• Lime juice: bright zip that cuts through richness.

  Plus, it wakes things up.

• Cilantro: fresh herbal punch, slightly citrusy and pretty essential.
• Kosher salt: simple seasoning that makes rice actually taste like something.
• Black beans: creamy protein and fiber, filling and comfort-y.
• Onion: savory crunch when raw, sweet when cooked.

  Basically necessary.

• Garlic: warm depth, little kiss of savory goodness.
• Cumin: earthy, slightly nutty backbone for beans and chicken.
• Black pepper: subtle heat and sharpness, keeps it lively.
• Chicken: main protein, juicy if you don’t overcook it.
• Oil for chicken: helps sear and lock in moisture.
• Chipotles in adobo: smoky heat, tangy and a bit spicy.
• Paprika: smoky color and mild warmth, nice background note.
• Oregano: herbal, slightly peppery, pairs well with tomato flavors.
• Chili powder: gentle chili flavor, adds warmth without crushing heat.
• Vinegar: bright acid that balances fatty and sweet components.
• Brown sugar: soft sweetness that tames chipotle heat a bit.
• Salt and pepper for chicken: basic but crucial for tasty protein.
• Corn: sweet pop and color, almost candy-like kernels.
• Red bell pepper: crunchy sweetness and vibrant color.
• Red onion for salsa: sharp bite, contrasts creamy avocado.
• Cilantro for salsa: fresh lift, ties salsa to rice cilantro.
• Lime for salsa: tangy splash that keeps salsa lively.
• Tomatoes or pico: juicy freshness, balances smoky and rich elements.
• Avocado: creamy, cooling, makes bowls feel rich and silky.
• Sour cream or crema: tangy creaminess that softens heat.
• Cheese: melty, salty comfort, adds chew and richness.
• Romaine or greens: crisp freshness, gives the bowl lift.
• Optional toppings: extra kick or crunch, fun to customize.

Ingredient Quantities

• 1 1/2 cups long grain white rice
• 2 1/4 cups water or low sodium chicken broth
• 1 tablespoon vegetable oil or canola oil
• 1 lime juiced plus extra lime wedges
• 1/2 cup fresh cilantro chopped (leaves and tender stems)
• 1/2 teaspoon kosher salt for rice plus more to taste
• 2 cans (15 oz each) black beans drained and rinsed
• 1 small yellow onion finely chopped
• 2 cloves garlic minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 pound boneless skinless chicken thighs or breasts
• 2 tablespoons olive oil or vegetable oil for cooking chicken
• 2 to 3 canned chipotle peppers in adobo minced plus 1 tablespoon adobo sauce
• 1 teaspoon smoked paprika or regular paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1 tablespoon white vinegar or apple cider vinegar
• 1 teaspoon brown sugar or honey
• Salt and pepper to season chicken
• 2 cups fresh corn kernels (frozen and thawed ok)
• 1/4 cup red bell pepper finely diced
• 1/4 cup red onion finely diced
• 1/4 cup chopped fresh cilantro for salsa
• 1 tablespoon lime juice for salsa
• 2 medium tomatoes diced or 1 cup pico de gallo
• 2 ripe avocados mashed for guacamole
• 1/4 cup sour cream or Mexican crema
• 1 cup shredded cheddar or Monterey Jack cheese
• 4 cups chopped romaine lettuce or mixed greens
• Optional toppings: pickled jalapenos, hot salsa, tortilla chips crumbled

How to Make this

1. Rinse 1 1/2 cups long grain white rice under cold water until water runs clear, then combine with 2 1/4 cups water or low sodium chicken broth, 1 tablespoon oil and 1/2 teaspoon kosher salt in a pot; bring to a boil, reduce to low, cover and simmer 18 minutes, remove from heat and let sit covered 10 minutes, then fluff and stir in juice of 1 lime and 1/2 cup chopped cilantro.

2. While the rice cooks, make the black beans: heat a little oil in a saucepan over medium, add 1 small finely chopped yellow onion and 2 minced garlic cloves, cook until softened, stir in 2 cans drained and rinsed black beans, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper and salt to taste, simmer 5 to 10 minutes to meld flavors.

3. Make the chipotle chicken marinade by pulsing 2 to 3 minced canned chipotle peppers in adobo plus 1 tablespoon adobo sauce, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, 1 tablespoon white or apple cider vinegar, 1 teaspoon brown sugar or honey, a pinch of salt and some black pepper in a blender or bowl; toss 1 pound boneless skinless chicken thighs or breasts with the paste and let sit at least 15 minutes or up to 2 hours in the fridge.

4. Cook the chicken: heat 2 tablespoons olive or vegetable oil in a skillet over medium high, add the marinated chicken and sear until well browned, then reduce heat to medium, cover and cook until internal temp reaches 165 F, about 6 to 8 minutes depending on thickness; rest 5 minutes then slice or shred.

5. Make the corn salsa: in a bowl combine 2 cups fresh or thawed corn kernels, 1/4 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 tablespoon lime juice and a pinch of salt; toss and taste, adjust lime or salt as needed.

6. Prepare pico and guacamole: dice 2 medium tomatoes or use 1 cup pico de gallo and set aside; mash 2 ripe avocados with a pinch of salt and a little lime if you want, keep it chunky or smooth, your call.

7. Warm extras and cheese: reheat beans or rice if needed, heat 1/4 cup sour cream or Mexican crema slightly if you like it thinner, and get out 1 cup shredded cheddar or Monterey Jack cheese to sprinkle on bowls.

8. Assemble bowls: start with a base of cilantro lime rice and a handful of chopped romaine lettuce or mixed greens, add sliced chipotle chicken, a scoop of black beans, a generous scoop of corn salsa, pico or tomatoes, a dollop of mashed avocado, a drizzle of sour cream or crema and a sprinkle of cheese.

9. Finish and garnish: squeeze extra lime wedges over everything, add optional toppings like pickled jalapenos, hot salsa or crumbled tortilla chips for crunch, season with more salt or pepper if needed.

10. Tips for best results: if using breasts pound them to even thickness so they cook evenly, taste and adjust seasonings at each step, and if you want more smoky heat add another chipotle or more adobo sauce but go slow because it’s spicy.

Equipment Needed

1. Medium pot with tight-fitting lid (for the rice)
2. Fine-mesh sieve or colander (to rinse the rice and drain beans)
3. Large skillet or frying pan (for searing and finishing the chicken)
4. Small saucepan (for cooking the black beans)
5. Blender, food processor or sturdy bowl plus a whisk/fork (to make the chipotle paste)
6. Cutting board and a sharp chef’s knife (for veggies, cilantro and chicken prep)
7. Mixing bowls (a few sizes for salsa, marinating and guacamole)
8. Measuring cups and spoons (for rice, spices and liquids)
9. Tongs or spatula and a fork (to handle, rest and slice the chicken)

FAQ

Chipotle Burrito Bowl (Copycat Recipe) Substitutions and Variations

• 1 1/2 cups long grain white rice: substitute with quinoa for a nuttier bite, brown rice for more fiber (adds ~10 min cook time), or cauliflower rice if you want low carb. You can also mix white and wild rice for extra texture.
• 1 pound boneless skinless chicken thighs or breasts: swap for firm tofu (press it first and marinate), shrimp (cook fast, great with lime), or thinly sliced skirt steak if you want red meat. Portobello mushrooms work well for a veggie option.
• 2 cans (15 oz each) black beans drained and rinsed: use pinto beans for a creamier feel, chickpeas for firmer bite, or cooked lentils if you want extra protein and a different texture. Canned kidney beans also work in a pinch.
• 1/4 cup sour cream or Mexican crema: replace with plain Greek yogurt to cut calories but keep creaminess, use mashed avocado for a richer, dairy free option, or crumble cotija cheese and thin with a little lime juice for tang.

Pro Tips

– Marinate the chicken longer if you can, even overnight in the fridge. It really soaks up the chipotle flavor and the meat stays juicier when cooked. If using breasts, score or pound them so the marinade gets in better.

– Toast the rice in the oil for a minute before adding the liquid. It adds a faint nutty flavor and helps keep the grains separate. Rinse well first though, or you’ll get too much starch.

– When cooking the corn salsa, give the corn a quick char in a hot skillet or on the grill first. The little smoky bits make the whole bowl taste brighter. If using frozen corn, pat it dry before searing so it actually browns.

– For creaminess without watering things down, stir a spoonful of sour cream or crema into the hot beans just before serving, not on top. It blends in and keeps the beans silky. Also taste for salt after adding lime, acids can change seasoning.

– Keep the guacamole chunky and add a small spoon of onion juice or a tiny bit of vinegar to help it stay green longer. Store it with the pit or press plastic right onto the surface to minimize browning if you need to make it ahead.

Chipotle Burrito Bowl (Copycat Recipe)

Recipe by Belinda Jay

0.0 from 0 votes

I made a Burrito Bowls Recipe that hits the same smoky, tangy notes as the restaurant original and actually leaves leftovers you’re excited to eat.

Pin

Servings

6

servings

Calories

763

kcal

Equipment: 1. Medium pot with tight-fitting lid (for the rice)
2. Fine-mesh sieve or colander (to rinse the rice and drain beans)
3. Large skillet or frying pan (for searing and finishing the chicken)
4. Small saucepan (for cooking the black beans)
5. Blender, food processor or sturdy bowl plus a whisk/fork (to make the chipotle paste)
6. Cutting board and a sharp chef’s knife (for veggies, cilantro and chicken prep)
7. Mixing bowls (a few sizes for salsa, marinating and guacamole)
8. Measuring cups and spoons (for rice, spices and liquids)
9. Tongs or spatula and a fork (to handle, rest and slice the chicken)

Ingredients

• 1 1/2 cups long grain white rice

• 2 1/4 cups water or low sodium chicken broth

• 1 tablespoon vegetable oil or canola oil

• 1 lime juiced plus extra lime wedges

• 1/2 cup fresh cilantro chopped (leaves and tender stems)

• 1/2 teaspoon kosher salt for rice plus more to taste

• 2 cans (15 oz each) black beans drained and rinsed

• 1 small yellow onion finely chopped

• 2 cloves garlic minced

• 1/2 teaspoon ground cumin

• 1/4 teaspoon black pepper

• 1 pound boneless skinless chicken thighs or breasts

• 2 tablespoons olive oil or vegetable oil for cooking chicken

• 2 to 3 canned chipotle peppers in adobo minced plus 1 tablespoon adobo sauce

• 1 teaspoon smoked paprika or regular paprika

• 1 teaspoon dried oregano

• 1/2 teaspoon chili powder

• 1 tablespoon white vinegar or apple cider vinegar

• 1 teaspoon brown sugar or honey

• Salt and pepper to season chicken

• 2 cups fresh corn kernels (frozen and thawed ok)

• 1/4 cup red bell pepper finely diced

• 1/4 cup red onion finely diced

• 1/4 cup chopped fresh cilantro for salsa

• 1 tablespoon lime juice for salsa

• 2 medium tomatoes diced or 1 cup pico de gallo

• 2 ripe avocados mashed for guacamole

• 1/4 cup sour cream or Mexican crema

• 1 cup shredded cheddar or Monterey Jack cheese

• 4 cups chopped romaine lettuce or mixed greens

• Optional toppings: pickled jalapenos, hot salsa, tortilla chips crumbled

Directions

• Rinse 1 1/2 cups long grain white rice under cold water until water runs clear, then combine with 2 1/4 cups water or low sodium chicken broth, 1 tablespoon oil and 1/2 teaspoon kosher salt in a pot; bring to a boil, reduce to low, cover and simmer 18 minutes, remove from heat and let sit covered 10 minutes, then fluff and stir in juice of 1 lime and 1/2 cup chopped cilantro.
• While the rice cooks, make the black beans: heat a little oil in a saucepan over medium, add 1 small finely chopped yellow onion and 2 minced garlic cloves, cook until softened, stir in 2 cans drained and rinsed black beans, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper and salt to taste, simmer 5 to 10 minutes to meld flavors.
• Make the chipotle chicken marinade by pulsing 2 to 3 minced canned chipotle peppers in adobo plus 1 tablespoon adobo sauce, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, 1 tablespoon white or apple cider vinegar, 1 teaspoon brown sugar or honey, a pinch of salt and some black pepper in a blender or bowl; toss 1 pound boneless skinless chicken thighs or breasts with the paste and let sit at least 15 minutes or up to 2 hours in the fridge.
• Cook the chicken: heat 2 tablespoons olive or vegetable oil in a skillet over medium high, add the marinated chicken and sear until well browned, then reduce heat to medium, cover and cook until internal temp reaches 165 F, about 6 to 8 minutes depending on thickness; rest 5 minutes then slice or shred.
• Make the corn salsa: in a bowl combine 2 cups fresh or thawed corn kernels, 1/4 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 tablespoon lime juice and a pinch of salt; toss and taste, adjust lime or salt as needed.
• Prepare pico and guacamole: dice 2 medium tomatoes or use 1 cup pico de gallo and set aside; mash 2 ripe avocados with a pinch of salt and a little lime if you want, keep it chunky or smooth, your call.
• Warm extras and cheese: reheat beans or rice if needed, heat 1/4 cup sour cream or Mexican crema slightly if you like it thinner, and get out 1 cup shredded cheddar or Monterey Jack cheese to sprinkle on bowls.
• Assemble bowls: start with a base of cilantro lime rice and a handful of chopped romaine lettuce or mixed greens, add sliced chipotle chicken, a scoop of black beans, a generous scoop of corn salsa, pico or tomatoes, a dollop of mashed avocado, a drizzle of sour cream or crema and a sprinkle of cheese.
• Finish and garnish: squeeze extra lime wedges over everything, add optional toppings like pickled jalapenos, hot salsa or crumbled tortilla chips for crunch, season with more salt or pepper if needed.
• Tips for best results: if using breasts pound them to even thickness so they cook evenly, taste and adjust seasonings at each step, and if you want more smoky heat add another chipotle or more adobo sauce but go slow because it’s spicy.

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.

Nutrition Facts

• Serving Size: 554g
• Total number of serves: 6
• Calories: 763kcal
• Fat: 36.2g
• Saturated Fat: 9.3g
• Trans Fat: 0.08g
• Polyunsaturated: 6g
• Monounsaturated: 15g
• Cholesterol: 67mg
• Sodium: 250mg
• Potassium: 750mg
• Carbohydrates: 72g
• Fiber: 14g
• Sugar: 10g
• Protein: 39g
• Vitamin A: 1200IU
• Vitamin C: 40mg
• Calcium: 153mg
• Iron: 4.2mg