World Kitchen
Burrito Bowl with Lime Rice and Corn Salsa
The burrito bowl is a vibrant, light, and incredibly popular Tex-Mex classic that offers all the flavor profiles of a traditional burrito without the heaviness of a flour tortilla. The dish is built on a base of fluffy long-grain rice infused with the zesty tang of fresh lime and fragrant cilantro. It is beautifully assembled in sections with juicy, spiced pan-seared chicken, tender black beans, creamy diced avocado, and a crunchy, sweet corn salsa. The striking contrast of temperatures and textures—from the warm seasoned meat to the cool refreshing vegetables—makes this bowl a perfectly balanced, modern meal.
Dishday
Recipe overview
- Total time
- 35 min
- Prep
- 20 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 540 kcal
- Protein
- 34 g
- Fat
- 18 g
- Carbs
- 58 g
- Fiber
- 8 g
Step by step
Method
- 01
Rinse the long-grain rice under cold water until it runs comp…
Rinse the long-grain rice under cold water until it runs completely clear. Combine with water in a 1:2 ratio, bring to a boil, then cover and simmer on low heat for exactly 15 minutes until fully absorbed.
- 02
Drizzle half of the fresh lime juice and finely chopped cilan…
Drizzle half of the fresh lime juice and finely chopped cilantro over the hot cooked rice. Fluff gently with a fork to combine flavors while keeping the grains separated.
- 03
To make the corn salsa, combine the drained corn, finely dice…
To make the corn salsa, combine the drained corn, finely diced red onion, and the remaining cilantro in a bowl. Toss with the remaining lime juice, a splash of olive oil, and a pinch of salt.
- 04
Cut the chicken into small, bite-sized strips
Cut the chicken into small, bite-sized strips. Coat the meat thoroughly with smoked paprika, ground cumin, and salt, creating an even layer of seasoning.
- 05
Heat olive oil in a skillet over high heat and add the season…
Heat olive oil in a skillet over high heat and add the seasoned chicken. Sauté for 7-10 minutes, stirring occasionally, until the meat is cooked through and beautifully browned.
- 06
Drain and rinse the black beans
Drain and rinse the black beans. Dice the fresh avocado flesh into even cubes and coarsely grate the Cheddar cheese.
- 07
Assemble the bowl
Assemble the bowl: layer the warm lime-cilantro rice at the bottom of a deep dish. Group the warm chicken, black beans, corn salsa, and diced avocado neatly in separate sections on top, then finish with a handful of grated cheese.
Dishday
Useful advice
Cooking tip
Add a small pat of butter to the water while cooking the rice—this will give the grains a silky finish and prevent them from sticking together.
How to serve
Serve the bowl in deep, wide dishes, arranging the ingredients in beautiful, colorful sections. Accompany with a lime wedge and crunchy tortilla chips.
How to store
Store all individual ingredients in separate airtight containers in the fridge for up to 2 days. Reheat only the rice and chicken, adding the fresh salsa and avocado cold before eating.
Note
For the corn salsa, you can use canned corn or thawed frozen corn, lightly charred in a dry skillet beforehand for extra smoky depth.
