Chipotle Burrito Bowl (Copycat Recipe)

I finally nailed a Fiesta Chicken Rice Bowl that layers smoky chipotle chicken, cilantro-lime rice, charred corn, and creamy avocado to recreate the restaurant favorite at home.

I love nights where I can fake a restaurant without leaving my sofa, and this Chipotle Burrito Bowl copycat scratches that itch. I promise, the way simple long grain white rice soaks up bright staples and a sprinkle of cilantro wakes everything up will make you stop and taste twice.

It’s smoky, a little messy, and it somehow feels both indulgent and a tiny bit smart, you know? If you follow Chipotle Recipes or obsess over a Burrito Bowls Recipe, this one will make you wonder what secret made it taste so right, and yeah you’ll wanna go back for more.

Ingredients

• Long grain rice gives carbs and energy, mild flavour, soaks up lime and spices.
• Chicken thighs add protein and juicy fat for flavor, they’re very satisfying and hearty.
• Chipotle peppers in adobo bring smoky heat and deep flavor, tiny amounts pack punch.
• Black beans offer fiber and protein, creamy texture that keeps you full, earthy notes.
• Corn kernels add sweet crunch and natural sweetness, vitamins if fresh or frozen.
• Avocado supplies healthy fats and creamy texture, balances heat and adds rich silkiness.
• Lime and cilantro give bright acidity and herbal freshness, they lift everything tasting bright.
• Melty cheese and tangy sour cream add creaminess, a savory cooling contrast to spice.

Ingredient Quantities

• 2 cups long-grain white rice, uncooked
• 4 cups water
• 2 tbsp vegetable oil or canola oil
• 1 tsp salt (for rice)
• zest and juice of 2 limes (about 2 tbsp juice)
• 1/2 cup cilantro, chopped
• 1 1/2 pounds boneless skinless chicken thighs (or breasts)
• 3 chipotle peppers in adobo plus 2 tbsp adobo sauce
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 (15 oz) cans black beans, drained and rinsed
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 1/2 tsp ground cumin (for beans)
• 1 bay leaf
• 2 bell peppers (mixed colors), sliced
• 1 large onion, sliced
• 1-2 tbsp olive oil (for veggies)
• 2 cups corn kernels (fresh or frozen)
• 1/4 cup red onion, finely diced
• 1 small jalapeño, seeded and minced
• 1/4 cup cilantro, chopped (for salsas)
• juice of 1 lime (for corn salsa)
• 3 Roma tomatoes, diced (for tomato salsa)
• 1/2 cup red onion, finely diced (for tomato salsa)
• juice of 1 lime (for tomato salsa)
• 3 ripe avocados (for guac)
• 1/4 cup red onion, finely diced (for guac)
• 1 jalapeño, minced (for guac)
• juice of 1-2 limes (for guac)
• 4 cups chopped romaine lettuce
• 2 cups shredded cheddar or Monterey Jack cheese
• 1/2 cup sour cream
• 2-3 limes, cut into wedges (for serving)
• extra cilantro for garnish

How to Make this

1. Rinse 2 cups long grain rice until water runs clear, then combine with 4 cups water, 2 tbsp vegetable oil and 1 tsp salt in a pot; bring to a boil, lower heat, cover and simmer 18 to 20 minutes until tender. Fluff and stir in the zest and juice of 2 limes and 1/2 cup chopped cilantro, set aside.

2. Make the chipotle chicken marinade: in a blender or bowl mash together 3 chipotle peppers, 2 tbsp adobo sauce, 3 minced garlic cloves, 1/4 cup olive oil, 1 tbsp apple cider vinegar, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Coat 1 1/2 pounds boneless skinless chicken thighs (or breasts) and marinate at least 30 minutes, overnight if you got time.

3. Cook the chicken: heat 2 tbsp vegetable or canola oil in a cast iron or heavy skillet over medium high heat and sear chicken 5 to 7 minutes per side until cooked through (165 F) and nicely charred. Let rest 5 minutes then slice or chop; you can also grill it for more smokey flavor.

4. Warm the black beans: sauté 1/2 cup diced onion in a splash of oil until soft, add 2 minced garlic cloves, 1/2 tsp ground cumin and cook 30 seconds, then stir in 2 cans drained and rinsed black beans plus 1 bay leaf and a splash of water. Simmer 8 to 10 minutes, smash a few beans with the back of a spoon for creaminess, remove bay leaf and taste for salt.

5. Sauté the fajita veggies: heat 1 to 2 tbsp olive oil in a skillet, cook 2 sliced bell peppers and 1 large sliced onion over medium high heat until edges char and veggies are tender, season with a pinch of salt. Keep warm.

6. Make the charred corn salsa: char 2 cups corn kernels in a hot dry skillet or on a grill until you get some brown bits, cool slightly then mix with 1/4 cup finely diced red onion, 1 small seeded and minced jalapeño, 1/4 cup chopped cilantro, juice of 1 lime and salt to taste.

7. Make the fresh tomato salsa: combine 3 diced Roma tomatoes, 1/2 cup finely diced red onion, 1/4 cup chopped cilantro, juice of 1 lime, salt and pepper. Let sit a few minutes so flavors mingle.

8. Make the guacamole: mash 3 ripe avocados with 1/4 cup finely diced red onion, 1 minced jalapeño, juice of 1 to 2 limes (taste and adjust), salt and a little chopped cilantro if you like. Don’t over mix, leave it chunky.

9. Build your burrito bowls: start with 4 cups chopped romaine, add a scoop of cilantro lime rice, a spoonful of black beans, some sautéed peppers and onion, sliced chipotle chicken, a generous scoop of corn salsa, tomato salsa and guac. Top with 2 cups shredded cheddar or Monterey Jack, dollops of 1/2 cup sour cream, extra cilantro and lime wedges for squeezing.

10. Serve right away while hot, and if you want, offer tortillas to make burritos later. Leftovers keep well separately in the fridge for 3 to 4 days.

Equipment Needed

1. Large heavy pot with a tight lid, for the rice and simmering the beans
2. Cast iron or heavy skillet, for searing the chicken and charring corn/peppers
3. Smaller skillet or sauté pan, for the fajita veggies if you wanna keep things separate
4. Blender or food processor, or just a bowl and fork to mash chipotles and whisk the marinade
5. Cutting board and a sharp chef knife, for all the chopping (veggies, cilantro, chicken)
6. Measuring cups and spoons plus a citrus juicer or reamer for the limes
7. Colander or fine strainer and a can opener, to rinse rice and drain the beans
8. Mixing bowls and a spoon or rubber spatula, for salsas, guac and mixing rice
9. Tongs and an instant read thermometer (or fork) to flip, rest and check the chicken

FAQ

Chipotle Burrito Bowl (Copycat Recipe) Substitutions and Variations

• Long-grain white rice
  • Basmati rice: cooks fluffy and fragrant, use same water ratio or a tiny bit less.
  • Jasmine rice: slightly stickier and very aromatic, great if you like a softer bite.
  • Brown rice: nuttier and chewier, use 2 1/2 cups water per cup and longer cook time.
  • Cauliflower rice: low carb and quick, sauté 3-5 minutes and mix in lime/cilantro at the end.
• Boneless skinless chicken thighs
  • Chicken breasts: leaner, slice thin so they don’t dry out, same marinade and cook time may be slightly less.
  • Firm tofu: press well, marinate longer and pan sear or grill for a vegetarian option.
  • Flank steak or skirt steak: slice thin against the grain and grill quickly for a carne style bowl.
  • Portobello mushrooms: meaty texture, marinate and grill or roast for a vegetarian swap.
• Black beans
  • Pinto beans: similar flavor and texture, great warmed with the same spices.
  • Kidney beans: firmer but works fine, rinse well and simmer with cumin and bay leaf.
  • Refried beans: use for a creamier base, thin with a little water or stock if needed.
• Sour cream
  • Greek yogurt: tangy and thicker, same amount works and adds protein.
  • Crema or Mexican crema: smoother and a bit thinner, swap 1:1 for authentic flavor.
  • Vegan sour cream or cashew crema: dairy free option, use equal amounts.
  • Plain mayonnaise mixed with lime (light on mayo): for a quick creamy lime drizzle.

Pro Tips

1) Treat the rice like it’s important, cause it is. Quickly toast the dry grains in the pot with a splash of oil till they smell a little nutty, then cook as normal, but after it’s done let it sit covered for 8 to 10 minutes before fluffing. Stir in the lime and cilantro at the end so they stay bright not soggy.

2) For the chicken, pat it dry and let it get close to room temp before it hits the pan. Get the skillet screaming hot so you get a real sear, don’t fuss with the pieces while they’re forming a crust, and always let the meat rest 5 minutes before slicing so the juices stay where they belong.

3) Make the beans creamy by smashing some against the side of the pan while they simmer, but wait to add citrus or fresh herbs until the very end or they’ll go dull. Taste and adjust salt at the finish not the start, salt early can concentrate too much as it reduces.

4) High heat rules for peppers and corn. Don’t crowd the pan or they’ll steam instead of char, and if you’re using frozen corn thaw and pat it dry first so you get those brown bits. If you want extra depth toss the veggies with a tiny splash of something acidic right after cooking to wake up the flavors.

5) Build smart for leftovers: keep wet stuff separate from lettuce and cheese, cool everything quickly and store in airtight containers. Reheat chicken and beans gently in a skillet with a splash of water or broth so they dont dry out, and press plastic wrap onto guac’s surface or tuck an avocado pit in it to slow browning.