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

Bowls have become a staple for quick, satisfying meals, and this Mexican-inspired version is fully loaded. Steamy lime rice is topped with spiced chicken, a tangle of sautéed green peppers and shallots, fresh salsa, and a drizzle of hot sauce-spiked crema. Of course, a generous dollop of guacamole makes it complete.

This recipe is all about building layers of flavor and texture. The southwest-spiced chicken pairs perfectly with the bright salsa and creamy guac, while the tangy crema ties everything together. It’s a hearty, customizable dinner that comes together in about 35 minutes.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 cup GuacamoleView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, core, and thinly slice the green pepper crosswise into strips. Halve, peel, and thinly slice the shallot; mince a few slices until you have 2 teaspoons (4 teaspoons for 4 servings). In a medium pot, combine the rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15–18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, finely dice the tomato. Zest and quarter the lime (for 4 servings, zest 1 lime and quarter both). In a small bowl, combine the tomato, minced shallot, and juice from half the lime. Season with salt and pepper.
3. In a second small bowl, combine the sour cream and hot sauce to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper; cook, stirring occasionally, until slightly softened, 5–6 minutes. Stir in the sliced shallot, half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper. Cook until the veggies are softened and lightly browned, 1–2 minutes. Turn off heat. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.
5. Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper, then rub to evenly coat with the remaining Southwest Spice. Once the veggies are done, heat a large drizzle of oil in the same pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3–5 minutes per side. Turn off heat and transfer to a cutting board. Once cool enough to handle, slice the chicken crosswise.
6. Fluff the rice with a fork; stir in the lime zest, 1 tablespoon butter (2 tablespoons for 4 servings), salt, and pepper. Divide the rice between bowls. Top with the chicken, veggies, guacamole, Monterey Jack cheese, and salsa fresca. Drizzle with the crema and any remaining hot sauce if desired. Serve with the remaining lime wedges on the side.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Medium Pot

Cuisinart 1.5 Quart Sauce Pan with Cover, Stainless Steel Pot with Lid, Small Kitchen Pots, Dishwasher Safe, Compatible with Induction, Electric, Gas Cooktops, Oven Safe Saucepan, Cool Grip HandlesView on AmazonSENSARTE Nonstick Saucepan with Lid, 1.5 Quarts Small Pot with Swiss Granite Coating, Stay-cool Handle, Multipurpose Handy Sauce Pot Small Kitchen Cooking Pot, Induction Comptable, PFOA FreeView on AmazonCAROTE 8QT Full Clad Tri Ply Stainless Steel Stock Pot with Lid, Kitchen Soup Pot, All Stoves Compatible, Oven & Dishwasher Safe, Stay Cool Handle, White, Mothers Day GiftsView on Amazon

Small Bowl

Kaytee Stoneware Ceramic Pet Hamster Bowl, Brown, 3-InchView on AmazonDipping Bowls, Soy Sauce Dish Ceramic, 3 OZ Small Serving Bowls for Side Dishes Vintage Blue Stylish Design, Set of 6 Mini Appetizer Plates for Condiment Sushi Ketchup BBQ Party, 4 InchView on AmazonFarielyn-X 3.5in 4oz Small Glass Bowls, Mini Glass Containers, Ramekins, Prep, Pinch Bowl, Stackable Condiment Containers, for Prep, Dips, Nuts, Snacks, Candy Meal Prep Bowls, Dessert BowlsView on Amazon

Zester

Deiss PRO Lemon Zester & Heavy Duty Cheese Grater & Vegetable Grater - Parmesan Cheese Lemon, Garlic, Nutmeg, Chocolate, Fruits, Vegetables, Ginger Grater - Cheese Shredder & Stainless Steel GraterView on AmazonMicroplane Premium Classic Series Zester 18/8, Black - Lemon Zester & Cheese Grater & Vegetable Grater - Citrus, Parmesan Cheese, Garlic, Ginger, Nutmeg, Chocolate - Stainless Steel GraterView on AmazonOXO Good Grips Etched Zester and GraterView on Amazon

Aluminum Foil

Reynolds Wrap Everyday Strength Aluminum Foil Roll, Freezer Safe and Grill Safe, Great for Foil Packets and Home Cooking, 12 Inches Wide, 200 Total Sq. Ft.View on AmazonReynolds Wrap Everyday Strength Aluminum Foil Roll, Freezer Safe and Grill Safe, Great for Foil Packets and Home Cooking, 12 Inches Wide, 30 Total Sq. Ft.View on AmazonReynolds Wrap Heavy Duty Aluminum Foil Roll, Thick Heavy Duty Foil for Added Strength and Durability, Secure Easy Open and Close Tab, 12 Inches Wide, 50 Sq. Ft.View on Amazon

Large Pan

SENSARTE Nonstick Frying Pan Skillet with Lid, 12 Inch Large Deep Frying Pan, 5 Qt Non Stick Saute Pan with Cover, Induction Pan, Healthy Non Toxic Cooking Pan with Helper Handle, PFOA PFOS FreeView on AmazonFarberware Dishwasher Safe Nonstick Jumbo Cooker Chef's Pan with Lid and Helper Handle, Kitchen Cookware, 6-Quart, BlackView on AmazonSNOWCLAD Frying Pans Nonstick with Lid,Hybrid Non Stick 5 Quart Saute pan,PFOA Free Cookware,Stainless Steel skillet,12 inch Deep Saute Pan,Dishwasher&Oven Safe,Works on All CooktopsView on Amazon

Paper Towel

Scott Paper Towels, Choose-A-Sheet, 6 Double Rolls = 12 Regular Rolls (108 Sheets Per Roll)View on AmazonBounty Quick-Size Paper Towels, White, 8 Family Triple Rolls = 27 Regular RollsView on AmazonAmazon Basics 2-Ply Flex-Sheets Paper Towels, 12 Basics Rolls = 40 Regular Rolls, Everyday Value with 150 Sheets per Roll, Packaging May VaryView on Amazon

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you’ll need to adjust the cooking time and water ratio. Brown rice typically requires about 40 minutes and 1 ¾ cups water per cup of rice.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt work well as a substitute for sour cream in the crema.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and chicken before assembling.