Spiced Chicken Burrito Bowls with Guacamole and Salsa Fresca

Bowls have become a staple of modern dinners and it’s easy to see why. They let you pile on all your favorite flavors in one satisfying dish. This Mexican-inspired version is fully loaded: fluffy lime rice, tender spiced chicken, fresh salsa, sautéed peppers and a generous dollop of guacamole. A drizzle of hot sauce crema ties it all together.

Best of all, you can customize each bowl to your liking. Add extra cheese, more hot sauce or an extra squeeze of lime. It’s a quick, delicious meal that brings the fiesta to your table any night of the week.

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Ingredients

2 tablespoon Sour CreamView 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

8 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine ¾ cup jasmine rice, 1½ cups water and a pinch of salt. 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. In a small bowl, combine tomato, shallot and a squeeze of lime juice. Season with salt and pepper to taste. Set aside.
3. Cook the chicken: Pat the chicken cutlets dry and season all over with the Southwest spice blend, salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a cutting board and let rest for 2 minutes, then slice.
4. Sauté the pepper: While the chicken rests, thinly slice the long green pepper. In the same skillet, add a little oil if needed and sauté the pepper over medium-high heat for 3-4 minutes, until tender and lightly charred. Season with salt.
5. Make the crema: In a small bowl, stir together the sour cream and hot sauce. Season with a pinch of salt.
6. Assemble the bowls: Divide the lime rice among serving bowls. Top with sliced chicken, sautéed pepper, salsa fresca and a generous dollop of guacamole. Sprinkle with Monterey Jack cheese and drizzle with hot sauce crema. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute any long-grain rice, but adjust cooking time according to package directions.

What can I use instead of sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt works well.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.