Burrito Bowls with Cilantro Lime Rice

Burrito Bowls with Cilantro Lime Rice (Rachel Johnson)

Skip the mess of a burrito by placing all the tasty ingredients into a handmade shell.


TOTAL TIME: 15 Minutes

MAKES: 2 Servings

1 cup Cilantro Lime Rice (see recipe below)

2 tablespoons chipotles in adobo sauce

2 tablespoons sour cream

1 tablespoon chopped fresh cilantro leaves

1/2 teaspoon kosher salt

1 cup shredded rotisserie chicken

2 Baked Burrito Bowls (see recipe below)

1/2 cup sweet corn kernels

Sour cream, salsa, pico de gallo and cilantro for garnish (optional)


1. Prepare Cilantro Lime Rice (see recipe below); set aside.

2. In a small bowl, combine chipotles, sour cream, cilantro and salt; toss with shredded chicken.

3. Assemble bowls: Distribute rice, chicken and corn evenly into Baked Burrito Bowls. Top with desired amount of sour cream, salsa, pico de gallo and cilantro.


What You'll Need:

Two small, oven-proof bowls

Burrito-sized flour tortillas (at least 10 inches)

Cooking spray


Preheat oven to 350°F. Invert bowl onto a baking tray. Center tortilla on top of the bowl; gently press to shape. Coat with cooking spray; set second bowl on top. Bake 5 minutes or until tortilla holds its shape. Remove top bowl; bake for another 3 to 5 minutes or until desired crispness. Allow to cool completely before filling. Repeat with remaining tortillas.


Add this side to your burrito bowl to give it a punch of flavor.

MAKES: 3-4 Servings

TOTAL TIME: 25 Minutes

1 cup extralong grain rice, rinsed

2 cups water

3 teaspoons extra-virgin olive oil, divided

1 teaspoon kosher salt

3 tablespoons chopped fresh cilantro leaves

1 lime, juiced


1. In a small pot, combine rice, water, 1 teaspoon olive oil and salt; bring to a boil.

2. Reduce heat to low; cover 20 minutes. Turn off heat completely; let stand 5 minutes.

3. In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil.

4. Fluff rice with a fork, gently fold into cilantro-lime mixture and serve.


Past Issues