Spiced Chicken Burrito Bowls with Lime Rice, Salsa Fresca and Guacamole

Forget plates-bowls are where it’s at. This fully loaded Mexican-inspired bowl brings together fluffy lime rice, spiced chicken, a fresh tomato salsa and a tangy hot sauce crema. Every bite is a perfect balance of flavors and textures.

Customize your bowl with your favorite toppings, but don’t skip the guacamole-it adds a creamy finish that ties everything together. This recipe is quick enough for a weeknight dinner and impressive enough to serve guests.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 1/2 cup jasmine rice and 3/4 cup water. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in the juice of half the lime.
2. Prepare the salsa: Dice the tomato and finely chop the shallot. Combine in a small bowl with a squeeze of lime juice and a pinch of salt. Set aside.
3. Cook the chicken: Pat the chicken cutlets dry and season both sides with the Southwest spice blend. Heat a drizzle of oil in a skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, until golden and cooked through. Let rest for a few minutes, then slice.
4. Sauté the pepper: While the chicken cooks, thinly slice the long green pepper. In the same skillet after removing the chicken, add a little oil and sauté the pepper for 3-4 minutes until tender. Season with salt.
5. Make the crema: In a small bowl, mix the sour cream and hot sauce. Adjust to taste.
6. Assemble the bowls: Divide the lime rice between two bowls. Top with sliced chicken, sautéed peppers, salsa, a dollop of guacamole and a sprinkle of Monterey Jack cheese. Drizzle with hot sauce crema and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute with ground beef, shrimp or black beans for a vegetarian option. Adjust cooking time accordingly.

How can I make this recipe dairy-free?

Use a dairy-free sour cream alternative and omit the Monterey Jack cheese. The guacamole is naturally dairy-free.

Can I prepare components ahead of time?

Absolutely! Cook the rice, make the salsa and prepare the crema up to a day in advance. Cook the chicken and peppers just before serving.