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Sloppy Burrito Bowls

These smoky chipotle chicken burrito bowls are packed with bold Tex-Mex flavor, beans, veggies, and rice all in one skillet. It’s a little messy, a lot delicious, and perfect for meal prep or weeknight dinner wins.
Print Recipe
Sloppy Burrito Bowls
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

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.
Servings: 4