Cheap And Healthy Burrito Bowl That Anyone Can Make
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This one-bowl wonder packs all your favorite burrito flavors—minus the mess.
Ingredients:
Pickled Red Onion
Pickled Red Onion
Place sliced onions in a 1-quart heatproof jar. In a saucepan over medium-high heat, combine water, vinegar, and salt. Once boiling, remove from heat and pour over the onions to submerge them. Let cool uncovered to room temperature, then seal and refrigerate. They will keep for several months.
Rice
Rinse rice under cold water until the water runs clear. Drain well and transfer to a rice cooker. Add 3 cups of water, cover, and cook according to the manufacturer's instructions. For plain rice (as per nutritional info), serve as is. For extra flavor, mix in cilantro, butter, lime zest, lime juice, and salt to taste. Keep warm until serving.
Chicken Instructions
Strain the liquid from the chipotle in adobo can into a bowl. Chop the peppers and return them to the liquid with salt and garlic, stirring to combine. Coat chicken thighs in the marinade, cover, and refrigerate for at least 30 minutes (or overnight).
Heat a cast iron pan, grill pan, or grill over medium-high heat. Lightly oil the surface. Once nearly smoking, cook the chicken in batches to avoid crowding. Sear 2–3 minutes per side until deeply browned and slightly charred. Continue cooking, flipping often, until the internal temperature reaches 165°F (74°C). If the chicken chars too quickly, transfer to a foil-lined baking sheet and finish in a 375°F (190°C) oven. Rest for 5 minutes before dicing.
Black Beans Instructions
Heat oil in a medium saucepan over medium heat. Sauté onion, serrano, and tomato with salt for 2–3 minutes until softened. Stir in black beans and stock, season with salt, and bring to a boil. Reduce heat and simmer until vegetables are tender and liquid reduces slightly. Remove from heat, stir in garlic, and keep warm.
Corn Relish Instructions
Char corn cobs over an open flame or grill, turning every 1–2 minutes. Let cool slightly. Repeat with jalapeños until fully blackened. Remove corn kernels and place in a bowl. Peel the jalapeños, remove seeds (if desired), finely dice, and add to the corn. Mix in red onion and cilantro. Season with salt, pepper, and vinegar to taste. Set aside.
Spicy Mayo (Optional)
Whisk all ingredients together in a bowl. Adjust salt to taste. Refrigerate until ready to use. For easy serving, transfer to a squeeze bottle.
Assembly
Divide rice among six bowls (about 1 cup each). Top each with diced chicken, corn relish (with spicy mayo, if using), black beans, pickled onions, shredded cheese (optional), and cilantro. Serve and enjoy!
Huge thanks to Joshua Weissman for this easy and flavorful recipe. You can also post your own or check out other meal ideas in our Cooking & Recipes forum!
Image credit: Joshua Weissman
Ingredients:
Pickled Red Onion
- 1/2 red onion, thinly sliced
- 1 cup (240ml) water
- 1 cup (240ml) white distilled vinegar
- 1 tablespoon (10g) Kosher salt
- 3 cups (600g) long grain white rice
- 3 cups (709ml) water
- 2 1/2 tablespoons (6g) finely chopped cilantro
- 2 tablespoons (28g) unsalted butter, (optional and not included in nutritional values)
- Juice and zest of 1 lime
- Salt, to taste
- 1 7-ounce can chipotle peppers in adobo
- 2 1/2 teaspoons (8g) Kosher salt
- 4 cloves garlic, grated
- 6 boneless, skinless chicken thighs (about 1 ½ pounds or 680g)
- Vegetable oil or cooking spray, for greasing
- 3 tablespoons (35g) vegetable oil, or use cooking spray for a lower calorie count
- 1 white onion, diced
- 1 serrano pepper, thinly sliced
- 1 Roma tomato, roughly chopped
- Salt, to taste
- 1 15-ounce can black beans, drained
- 1 cup (240ml) chicken stock
- 4 cloves garlic, finely chopped
- 4 corn on the cob, husks and silks removed
- 2 jalapeño peppers
- 1/2 red onion, finely diced
- 2 1/2 tablespoons (6g) finely chopped cilantro
- Salt and pepper, to taste
- 1-2 tablespoons (10-20g) white distilled vinegar
- 1 cup (200g) mayonnaise
- 1/2 teaspoon (2g) onion powder
- 8 cloves garlic, grated
- 3 1/2 tablespoons (42g) hot sauce (whatever is your favorite)
- Salt, to taste
- Cooked white rice
- Diced chicken
- Corn relish
- Spicy mayo, (optional and not included in nutritional values)
- Black beans
- Pickled red onions
- 1 1/2 cups (165g) freshly grated Monterey jack cheese, (optional and not included in nutritional values)
- Fresh cilantro, to garnish
Pickled Red Onion
Place sliced onions in a 1-quart heatproof jar. In a saucepan over medium-high heat, combine water, vinegar, and salt. Once boiling, remove from heat and pour over the onions to submerge them. Let cool uncovered to room temperature, then seal and refrigerate. They will keep for several months.
Rice
Rinse rice under cold water until the water runs clear. Drain well and transfer to a rice cooker. Add 3 cups of water, cover, and cook according to the manufacturer's instructions. For plain rice (as per nutritional info), serve as is. For extra flavor, mix in cilantro, butter, lime zest, lime juice, and salt to taste. Keep warm until serving.
Chicken Instructions
Strain the liquid from the chipotle in adobo can into a bowl. Chop the peppers and return them to the liquid with salt and garlic, stirring to combine. Coat chicken thighs in the marinade, cover, and refrigerate for at least 30 minutes (or overnight).
Heat a cast iron pan, grill pan, or grill over medium-high heat. Lightly oil the surface. Once nearly smoking, cook the chicken in batches to avoid crowding. Sear 2–3 minutes per side until deeply browned and slightly charred. Continue cooking, flipping often, until the internal temperature reaches 165°F (74°C). If the chicken chars too quickly, transfer to a foil-lined baking sheet and finish in a 375°F (190°C) oven. Rest for 5 minutes before dicing.
Black Beans Instructions
Heat oil in a medium saucepan over medium heat. Sauté onion, serrano, and tomato with salt for 2–3 minutes until softened. Stir in black beans and stock, season with salt, and bring to a boil. Reduce heat and simmer until vegetables are tender and liquid reduces slightly. Remove from heat, stir in garlic, and keep warm.
Corn Relish Instructions
Char corn cobs over an open flame or grill, turning every 1–2 minutes. Let cool slightly. Repeat with jalapeños until fully blackened. Remove corn kernels and place in a bowl. Peel the jalapeños, remove seeds (if desired), finely dice, and add to the corn. Mix in red onion and cilantro. Season with salt, pepper, and vinegar to taste. Set aside.
Spicy Mayo (Optional)
Whisk all ingredients together in a bowl. Adjust salt to taste. Refrigerate until ready to use. For easy serving, transfer to a squeeze bottle.
Assembly
Divide rice among six bowls (about 1 cup each). Top each with diced chicken, corn relish (with spicy mayo, if using), black beans, pickled onions, shredded cheese (optional), and cilantro. Serve and enjoy!
Huge thanks to Joshua Weissman for this easy and flavorful recipe. You can also post your own or check out other meal ideas in our Cooking & Recipes forum!
