Ingredients
Cilantro Lime Rice
- 1 cup long-grain white rice
- 2 cups water
- 1 tbsp butter or olive oil
- ½ tsp salt
- ¼ cup chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1 tsp lime zest
Grilled Chicken
- 2 boneless skinless chicken breasts (about 1 lb)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Black Beans
- 1 can (15 oz) black beans, drained and rinsed
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ cup water
Toppings
- 1 cup cherry tomatoes, diced
- 1 large avocado, sliced
- ½ cup corn kernels (fresh or frozen, thawed)
- ¼ cup sour cream or Greek yogurt
- ¼ cup fresh cilantro leaves
- Lime wedges for serving
Instructions
Season chicken breasts with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Let sit while you prepare the rice.
Rinse rice under cold water until water runs clear. Add rice, water, butter, and salt to a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
While rice cooks, heat a grill pan or large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a cutting board, rest for 5 minutes, then slice against the grain.
In a small saucepan, heat black beans with cumin, salt, and water over medium heat for 3-4 minutes until warm. Keep warm until serving.
Fluff the cooked rice with a fork. Fold in chopped cilantro, lime juice, and lime zest until well combined.
Assemble bowls: divide cilantro lime rice among 4 bowls. Top with sliced chicken, black beans, diced tomatoes, sliced avocado, corn, and a dollop of sour cream. Garnish with fresh cilantro and serve with lime wedges.
Personal Tips
- Toast your spices for deeper flavor. I used to add chili powder and cumin directly to the raw chicken, but now I bloom them in hot oil for 30 seconds before coating the meat. The aroma difference is night and day — the cumin becomes nutty and the chili powder smells almost smoky-sweet.
- Don't skip rinsing the rice. I learned this the hard way: unrinsed rice gives you gummy, clumpy cilantro lime rice instead of fluffy, separate grains. Rinse under cold water until the water runs clear. That 30-second step removes the excess starch that turns rice into glue.
- Warm your black beans with cumin, not just salt. Cumin and black beans are a match made in heaven. I heat mine with a pinch of cumin and a splash of water — it transforms canned beans into something that tastes almost like you simmered them from scratch.
- Assemble just before eating for meal prep. If you're making these for the week, store everything in separate containers. The rice, chicken, and beans can go together, but keep the avocado, tomatoes, cilantro, and sour cream on the side. Avocados brown fast once sliced, so cut them fresh each day.
- For extra heat, add pickled jalapeños. My go-to addition is a spoonful of pickled jalapeños with their brine. The acidity cuts through the richness of the avocado and sour cream. If you prefer fresh heat, use serrano peppers in the salsa instead.
Nutrition (per serving)
Nutrition (per serving): 1 bowl | USDA FoodData Central, calculated estimates
Tags
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
How do I store chicken burrito bowls for meal prep?
Can I make cilantro lime rice without butter?
Is a chicken burrito bowl healthy?
What can I substitute for cilantro if I don't like it?
Dietary Restrictions
Allergens
Not Suitable For
- Vegans (unless modified)
- Lactose-intolerant (unless modified)
Modifications
- Use olive oil instead of butter in rice. Replace sour cream with vegan sour cream or omit. Omit chicken and double the black beans for a vegetarian version. Use coconut aminos instead of Worcestershire if using.
