Making a restaurant-quality burrito bowl at home is all about building layers of flavor. By prepping the rice, beans, and protein separately, you create a customizable bowl that beats anything you can get in a drive-thru.

Ingredients You Need

• 1 lb chicken breast, diced and tossed in taco seasoning
• 1 cup long-grain white rice
• 1 can black beans, rinsed
• Fresh cilantro and 2 limes
• Pico de gallo, corn salsa, and guacamole for topping

Step-by-Step Instructions

1. Cook the white rice according to package directions. Once fluffy, fold in 1/4 cup of finely chopped cilantro, a pinch of salt, and the juice of one lime.

2. Warm the black beans in a small saucepan with a splash of water and a pinch of cumin.

3. Heat a skillet over medium-high heat. Cook the seasoned chicken pieces until browned and cooked through (about 6-8 minutes).

4. Assemble your bowl: Start with a generous base of cilantro-lime rice. Add a scoop of warm black beans and the grilled chicken.

5. Top generously with pico de gallo, roasted corn salsa, and a large scoop of guacamole. For the absolute best authentic salsa to pour over the top, you must try our Salsa Verde recipe here: https://bookacookingclass.com/recipes/how-to-make-salsa-verde . Wash it down with a refreshing glass of fresh juice using our guide here: https://bookacookingclass.com/recipes/how-to-make-guava-juice .

Storage Instructions

Burrito bowls are the ultimate meal prep. Store the cooked rice, beans, and chicken in an airtight container in the fridge for up to 4 days. Keep the fresh toppings (salsa, guacamole) in separate containers and add them only after reheating the base in the microwave.

Troubleshooting: Why is my Burrito Bowl at Home not turning out right?

If you are having trouble getting this recipe right, ensure you are measuring ingredients accurately. Baking and cooking are sciences, and the right ratios matter. Also, check your oven temperature; many ovens run hot or cold.