Burrito Bowl

also called burrito bowl · chipotle bowl · mission bowl · taco bowl · rice bowl · grain bowl · burrito without the tortilla

The table

The lime goes in after the rice is cooked and never with it. Acid in the pot keeps the grain from softening.
1 1/2 lb(680 g; boneless)chicken thighsrub, then marinate 30 minsear 10 min, rest 5 min, chopbuild it, beans beside the rice
2 Tbstaco seasoning
2(minced)chipotles in adobo
1 1/2 cups(300 g; rinsed)long-grain white ricesimmer 18 min, rest 10 min, lime last
2 1/4 cups(530 mL)water
1 tspkosher salt
1(juiced)lime
1/3 cup(chopped)cilantro
15 oz(425 g; canned, with their liquid)black beanssimmer 10 min, until it coats
1 tspground cumin
2 cloves(sliced)garlic
2 cups(shredded)romaine
2 oz(60 g; crumbled)cotija
2 Tbspickled jalapeños
1(in wedges)lime
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

Before anything else

2rub, then marinate 30 min

3simmer 18 min, rest 10 min, lime last

4simmer 10 min, until it coats

6build it, beans beside the rice

goes in with what steps 3, 4 and 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 45 min1 of 5 steps gives no time
Needs you
about 10 min

  1. simmer 18 min, rest 10 min, lime last

    28 minwalk awayfrom the start

  2. rub, then marinate 30 min

    30 minwalk awayfrom the start

  3. simmer 10 min, until it coats

    10 minwalk awayfrom the start

  4. sear 10 min, rest 5 min, chop

    15 minneeds you30 min in

  5. build it, beans beside the rice

    not timed45 min in

You'll need cast iron skillet

Goes with

See how it is written
>> title: Burrito Bowl
>> category: Rice, Beans & Grains
>> tags: chicken, rice, black beans, mexican, skillet, bowl
>> counters: The Bowl Shop
>> aka: burrito bowl, chipotle bowl, mission bowl, taco bowl, rice bowl, grain bowl, burrito without the tortilla
>> pairs-with: taco-seasoning, guacamole, salsa-verde-cruda, crema-mexicana
>> servings: 4
>> time: 1 hr

>> step: The lime goes in after the rice is cooked and never with it. Acid in the pot keeps the grain from softening.
The lime goes in after the rice is cooked, never with it.

>> step: simmer 18 min, rest 10 min, lime last
Simmer @long-grain white rice{1 1/2%cups}(300 g; rinsed) in @water{2 1/4%cups}(530 mL) with @kosher salt{1%tsp} covered ~simmer{18%min}, then ~rest{10%min} off the heat and fork through @lime{1}(juiced) and @cilantro{1/3%cup}(chopped).

>> step: rub, then marinate 30 min
Rub @chicken thighs{1 1/2%lb}(680 g; boneless) with @taco seasoning{2%Tbs} and @chipotles in adobo{2}(minced), then ~marinate{30%min}.

>> step: sear 10 min, rest 5 min, chop
Sear @&(~1)chicken{} in a hot #cast iron skillet{} ~sear{10%min}, turning once, until the spice crust is dark and dry, then ~rest{5%min} and chop into rough cubes.

>> step: simmer 10 min, until it coats
Simmer @black beans{15%oz}(425 g; canned, with their liquid) with @ground cumin{1%tsp} and @garlic{2%cloves}(sliced) ~simmer{10%min}, until the liquid goes glossy and coats the beans rather than covering them.

>> step: build it, beans beside the rice
Spoon @&(~4)lime rice{} into four bowls, add @&(~1)black beans{} and @&(~2)chopped chicken{}, and finish with @romaine{2%cups}(shredded), @cotija{2%oz}(60 g; crumbled), @pickled jalapeños{2%Tbs} and @lime{1}(in wedges).