Chicken Burrito Bowls
- 30 mintotal time
- $2.45£2.04a serving
- 621580calories
- 4143 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Spiced chicken over rice with black beans, corn and salsa; everyone builds their own bowl.
Ingredients
Serves 4.
- 1½ cups long-grain white rice
- 1.25 lb boneless skinless chicken thighs, cut into bite-size pieces
- 1 (15 oz) can black beans, drained and rinsed
- 1½ cups frozen corn
- 5 oz jarred salsa (mild)
- 1 lime
- ½ bunch cilantro, chopped (optional)
- ½ cup sour cream, to serve (optional)
- ¾ cup cheddar cheese, grated, to serve (optional)
- 1 tbsp vegetable oil
- 2 tsp chili powder (mild blend)
- 1 tsp ground cumin
- 1 tsp dried oregano
- salt, to taste
Check the label: sulfites. Optional extras contain milk. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice, then put it in a saucepan with 2½ cups (600 ml) of cold water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Toss the chicken with the chili powder, ground cumin, dried oregano and a pinch of salt.
- Heat the vegetable oil in a large pan on medium-high heat, add the chicken and wash your hands, board and knife after handling the raw poultry. Fry for 8–10 minutes, turning, until browned and cooked through (165°F).
- Add the black beans and corn with a splash of water and stir for 3–4 minutes until steaming hot. Squeeze in half the lime and taste for salt.
- Spoon rice into bowls, top with the chicken mixture and jarred salsa, then add cilantro, sour cream and cheddar as you like. Serve the rest of the lime in wedges.
Leftovers: The chicken mixture keeps 3 days in the fridge; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 300 g long-grain rice
- 600 g chicken thigh fillets, cut into bite-size pieces
- 1 × 400 g tin black beans, drained and rinsed
- 200 g frozen sweetcorn
- 150 g salsa (jar, mild)
- 1 lime
- ½ bunch coriander, chopped (optional)
- 100 g soured cream, to serve (optional)
- 80 g mature cheddar, grated, to serve (optional)
- 1 tbsp vegetable oil
- 2 tsp mild chilli powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- salt, to taste
Check the label: sulphites. Optional extras contain milk. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice, then put it in a saucepan with 600 ml of cold water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Toss the chicken with the chilli powder, ground cumin, dried oregano and a pinch of salt.
- Heat the vegetable oil in a large pan on medium-high heat, add the chicken and wash your hands, board and knife after handling the raw poultry. Fry for 8–10 minutes, turning, until browned and cooked through (74°C).
- Add the black beans and sweetcorn with a splash of water and stir for 3–4 minutes until steaming hot. Squeeze in half the lime and taste for salt.
- Spoon rice into bowls, top with the chicken mixture and salsa, then add coriander, soured cream and cheddar as you like. Serve the rest of the lime in wedges.
Leftovers: The chicken mixture keeps 3 days in the fridge; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 621 |
|---|---|
| Protein | 41 g |
| Carbohydrate | 87 g |
| Fat | 12 g |
| Sodium | 585 mg |
| Calories | 580 |
|---|---|
| Protein | 43 g |
| Carbohydrate | 83 g |
| Fat | 11 g |
| Sodium | 589 mg |
Worked out from the ingredients, 389 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.45 a serving in the US (range $1.87–$3.25) and £2.04 in the UK (range £1.56–£2.70). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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