Burrito Bowl Chipotle Copycat

Name: Burrito Bowl Chipotle Copycat
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4.0
Ingredients: 1 cup long-grain white rice; 2 cups water; 1 can (15 oz) black beans, drained and rinsed; 1 lb chicken breast, diced; 1 tbsp olive oil; 1 packet taco seasoning; 1 cup cherry tomatoes, halved; 1 cup corn kernels, canned or frozen; 1 avocado, diced; 1 cup shredded Monterey Jack cheese; 1/2 cup salsa; Fresh cilantro for garnish; Salt and pepper to taste

Highlighted under: Simple Speedy Plates

I'll admit, I was skeptical about recreating my favorite burrito bowl at home. But honestly, this recipe costs around $8 total and it's not only doable, but it's also pretty tasty. I've had my fair share of kitchen fails when trying to make burritos. The first time I tried to make a burrito bowl, I seriously overcooked the rice and ended up with a gluey mess. But after figuring out the right water-to-rice ratio, I think I’ve nailed it!

Created by

The Globalbitesrecipes Team

Last updated on 2026-06-03T22:54:19.068Z

So, I wanted to bring the flavor of Chipotle into my own kitchen. The first time I made this, my rice came out way too sticky and clumpy. I learned that rinsing the rice before cooking helps a lot to remove excess starch, which made a huge difference.

After a few attempts, I figured out the best way to layer the ingredients for a satisfying bowl. It’s all about balance, right? Fresh veggies, tender protein, and a bit of heat from the salsa bring it all together, and I can say, this one is a hit with the whole family.

The Best Part

The rice comes out fluffy and separate
You can customize it with whatever toppings you love
It's quicker than ordering takeout

The Secret to This Burrito Bowl Chipotle Copycat

The beauty of this burrito bowl is in its simplicity and flexibility. The rice can be the star, fluffy and light, thanks to the right water-to-rice ratio. If you want a little extra flavor, consider cooking the rice in chicken broth instead of water. It adds a nice depth if you're feeling adventurous.

When it comes to the chicken, I often use thighs instead of breasts for a juicier bite. If you decided to go with thighs, just adjust your cooking time to ensure they reach the right internal temperature of 165 degrees Fahrenheit. Remember not to let them dry out.

And let's chat about the toppings—don’t feel confined to just what's listed. Some diced bell peppers or pickled jalapeños can bring a zesty touch. I also love using a squeeze of lime for an extra citrusy kick. The joy of a burrito bowl is making it truly yours, so have fun!

Ingredients

For the Burrito Bowl

1 cup long-grain white rice
2 cups water
1 can (15 oz) black beans, drained and rinsed
1 lb chicken breast, diced
1 tbsp olive oil
1 packet taco seasoning
1 cup cherry tomatoes, halved
1 cup corn kernels, canned or frozen
1 avocado, diced
1 cup shredded Monterey Jack cheese
1/2 cup salsa
Fresh cilantro for garnish
Salt and pepper to taste

Instructions

Cook the Rice

In a saucepan, combine the rice and water. Bring it to a boil, then cover and reduce the heat to low, letting it simmer for about 15 minutes. If you're unsure, just keep an eye on it and check halfway through. You want the rice tender and the water to be absorbed.

Season the Chicken

While the rice cooks, heat a skillet over medium heat and add the olive oil. Toss in the diced chicken and sprinkle with the taco seasoning. Cook for about 5-7 minutes, stirring occasionally until the chicken is cooked through. If the chicken starts to brown too quickly, lower the heat to avoid burning it.

Prepare the Toppings

Chop the cherry tomatoes, dice the avocado, and prepare any other toppings you like. I usually go for corn and cheese because they add a nice touch. Set them aside while you finish cooking the chicken.

Assemble the Bowls

Once the rice is fluffy and the chicken is cooked, it's time to bring everything together. In bowls, layer the rice, then the chicken, followed by black beans, corn, tomatoes, cheese, and avocado. Don't forget a good scoop of salsa on top!

Serve and Enjoy

Garnish with fresh cilantro and any other toppings you like. Dig in and enjoy your homemade burrito bowl! Honestly, you can make it your own with whatever ingredients you have lying around.

Scaling Burrito Bowl Chipotle Copycat for a Crowd

If you're planning to feed a group, doubling or tripling the recipe is pretty straightforward. Just keep in mind that you may need a larger pot for the rice and a bigger skillet for the chicken. Rice can be a little fussy in larger batches, so it's best to make it in smaller increments if possible to ensure it remains fluffy and properly cooked.

Also, when scaling up, don’t skimp on the toppings! A burrito bowl is all about those colorful layers of ingredients. Maybe set up a little toppings bar where everyone can customize their bowl to their liking. That way, guests can add or skip toppings based on what they enjoy, making it a fun communal experience.

Questions About Recipes

→ Can I use brown rice instead of white?

You can, but you'll need to adjust the cooking time since brown rice takes longer. Just follow the package instructions.

→ What if I don’t have taco seasoning?

No worries! You can use a mix of cumin, chili powder, and paprika instead. That works in a pinch.

→ Is this recipe good for meal prep?

Absolutely, the bowls store well in the fridge for a few days. Just keep the avocado separate until you're ready to eat.

→ Can I make this vegetarian?

For sure! Just swap the chicken for some sautéed peppers or mushrooms, and maybe add some extra beans.