Smoky Chicken Burrito Bowls with Cilantro Lime Rice and Charred Peppers

Bowls have become a staple for quick, customizable meals and this Tex-Mex version is fully loaded. Steamy cilantro-lime rice is topped with saucy spiced chicken, charred green pepper and onion, fresh salsa and a smoky red pepper crema. It’s a complete dinner that doesn’t need a tortilla.

This recipe comes together in about 35 minutes with simple ingredients. The chicken is cooked in a rich Tex-Mex paste until saucy, while the peppers and onions get lightly charred for extra flavor. Finish with a drizzle of smoky crema and fresh cilantro for a vibrant, satisfying bowl.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Finely dice tomato. Halve, peel and cut onion into ½-inch-thick wedges; mince one wedge until you have 1 TBSP. (For 4 servings, mince a few wedges until you have 2 TBSP.) Zest and quarter lime. Core, deseed and dice green pepper into ½-inch pieces. Mince cilantro.
3. In a small bowl, combine tomato, minced onion and juice from half the lime; season with salt. Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
4. Heat a large drizzle of oil in a medium pan over medium-high heat. (For 4 servings, use a large pan.) Add green pepper and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. Transfer veggies to a plate.
5. Add another drizzle of oil to same pan over medium-high heat. Add chicken and a big pinch of salt. Cook, stirring occasionally, until browned, 4-6 minutes. Stir in Tex-Mex paste and ¼ cup water (⅓ cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and chicken is cooked through, 1-2 minutes more. Turn off heat.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest and half the cilantro. Season with salt and pepper. Divide rice between bowls and top with veggies, saucy chicken, salsa, crema, remaining cilantro and any remaining sauce from pan. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein?

Yes, you can substitute the chicken with ground beef, turkey or even black beans for a vegetarian option. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and chicken in the microwave or on the stovetop.

Can I make this dairy-free?

To make it dairy-free, omit the butter and use a dairy-free crema or skip it. The recipe will still be flavorful.