Burrito Bowl

A simple, satisfying favorite.

Why You'll Love This Recipe

• Customizable bowl that scales for the whole family.
• Meal-preppable in under an hour.
• Restaurant flavor at home for a quarter the price.
• High-protein and full of veggies.
• Gluten-free.

Ingredient Notes

• Chipotles in adobo (small can) give smoky heat — freeze leftovers in a bag.
• Long-grain rice fluffs separately; short-grain clumps.
• Real lime juice, not bottled, for bright finish.

Ingredient Substitutions

• Steak, carnitas, shrimp, or tofu for chicken.
• Brown rice or cauliflower rice for the base.
• Salsa verde instead of red pico.

Equipment Needed

• Large skillet or grill pan
• Saucepan with lid
• Cutting board
• Sharp knife

Prep Tips

• Marinate chicken the night before for deeper flavor.
• Build a 'bowl bar' for family-style serving.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 1 cup uncooked long-grain rice, 1 cup beans, 1 ear of corn, kernels removed, 1 medium tomato, diced, 4 cups chopped romaine lettuce, 1 cup shredded cheese, 1 lime (for juice). shred the cheese before you start cooking.

2. 2

   Cook seasoned chicken.

3. 3

   Cook rice.

4. 4

   Bowl rice, beans, corn, chicken, lettuce, cheese.

Artsi Pro Tips

• Thighs over breasts — stay juicy and char beautifully.
• Rinse rice for fluffy non-sticky grains.
• Char the corn in a dry pan for fake-grill flavor.

Common Mistakes

• Overcooked chicken breasts — dry, sawdust texture.
• Mushy rice — too much water or skipping the rest.
• Watery pico — drain the tomatoes first.
• Hot toppings on cold avocado — turns brown fast.

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