Sloppy Burrito Bowls
It’s giving Chipotle… if Chipotle had a messy little sister who didn’t care what people thought.
Let’s be real: sometimes you don’t want a neat, little wrap. You want flavor piled high in a bowl like your week depends on it. Enter: Sloppy Burrito Bowls (working title… but honestly, the name kinda slaps?). These bowls are the messy, spicy, fully-loaded cousin of your average burrito. They’re easy to make, impossible to mess up, and full of bold Tex-Mex flavor.
Also: Specifically named it this for this gif:
So what are we working with?
First up: juicy, chipotle-lime chicken. She’s spicy, smoky, a little zesty. You marinate chicken breast with lime juice, olive oil, chili powder, cumin, garlic powder, paprika, salt, pepper, and some chipotle peppers in adobo sauce. (Pro tip: use just a few peppers – half the can unless you have a high spice tolerance.)
Next up: the rice. But not just rice. We’re talking about a heavily seasoned, veggie-loaded, flavor-overload rice party.Think garlic, onion, jalapeño, diced tomatoes with green chiles, trio beans, corn, and enough seasoning to make your kitchen smell like a taquería. Oh, and there’s chicken bouillon in the water for that chef’s kiss umami bomb.
Why you need this in your life:
- Meal prep bestie – this recipe makes a lot. Like, lunch-for-days levels of a lot.
- One pan rice magic – minimal cleanup = maximum chill time.
- Customizable – top it with cheese, sour cream, guac, hot sauce, pickled onions, crunched-up chips, your hopes and dreams.
- Secret health flex – beans, veggies, protein… this one checks all the boxes without feeling like health food.
Fun Fact Break:
Did you know “dirty rice” originally comes from Louisiana Creole cuisine? It got the name from being cooked with small pieces of meat (like liver or gizzards) that made the white rice look “dirty.” No organ meats here—but we’re keeping the name because it sounds cool and chaotic.
Sloppy Burrito Bowls
Ingredients
For the Chicken:
- 1 lb chicken breast
- 1 tbsp avocado oil
- Lime to Juice
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ¼ to 1 can chipotle peppers in adobo Depending on spice level, I use just a few peppers
For the Rice:
- 1 tbsp avocado oil
- 1 cup long grain white rice I skip rinsing and it turns out great
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 jalapeño minced (remove seeds for less heat)
- 1 can diced tomatoes with green chiles (like rotel or red gold)
- 2 cups water
- 2 tsp chicken bouillon
- 1 can trio beans (pinto, kidney and black beans) drained and rinsed
- ½ bag frozen corn or 1 can corn, drained
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Lime
- 1 tsp salt
- ¼ tsp black pepper
For Serving:
- Shredded cheese
- Sour cream
- Guacamole
- Hot sauce or crushed tortilla chips optional
Instructions
- Marinate the Chicken: Pat the chicken dry. Thinly slice up chicken. In a small blender, combine oil, chili powder, cumin, garlic powder, paprika, salt, black pepper, and chipotle peppers. Spread the mixture into the chicken evenly, and squeeze lime over the chicken. Let it marinate for at least 10 minutes.
- Cook the Chicken: Heat a large skillet over medium heat and add the chicken. Cook for 6–8 minutes undisturbed, flip, and cook another 6–8 minutes or until fully cooked through. Remove from the skillet and let rest for 10 minutes before dicing.
- Sauté the Veggies: In the same skillet, reduce heat to medium-low and add the onion and jalapeño. Cook until soft and translucent, about 3–4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Toast the Rice: Add the rice to the skillet and stir for 2–3 minutes to lightly toast it.
- Simmer the Rice: Add the diced tomatoes with green chiles, beans, chili powder, cumin, garlic powder, salt, black pepper, chicken bouillon, and water. Stir to combine, bring to a boil, then reduce to a low simmer. Cook uncovered for 15–20 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed. During the last few minutes of cooking stir in the corn.
- Finish and Serve: Cook for 2–3 more minutes to heat everything through. Serve in bowls and top with cheese, sour cream, guac, or whatever toppings you love.
