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A chipotle burrito bowl in a white bowl.

Chipotle Burrito Bowl

Tonight, stay in and build your own Chipotle Burrito Bowl with the copycat recipes you know and love. Fluffy rice, black beans, tender chicken, sweet corn salsa, tomato salsa, and lots of guacamole. It's great for lunch or dinner when you want fresh food fast.
Course Main Course
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 1014kcal



For the chicken:

For the rice:

For the corn salsa:

For the tomato salsa:

For the guacamole:

For assembling the bowls:


To make the chicken:

  • To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach 1/2 cup.
  • Place the chicken in a large freezer-safe plastic bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.
  • Heat 1 tablespoon olive oil in a large skillet until shimmering. Add chicken to the pan and cook, turning occasionally, until the temperature reaches 165 degrees on an internal thermometer. Remove to a cutting board and chop into small pieces. Season to taste with salt.

To make the rice:

  • Bring 4 cups water to a boil in a large pot. Add rice, bay leaf, and salt to taste (I like 1 teaspoons). Stir and return to a boil. Boil uncovered for 10 to 12 minutes.
  • Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot water. Pour into a large bowl. Stir in cilantro, lime juice, and lemon juice. Season to taste with salt.

To make the corn salsa:

  • Cook corn according to package directions. Spread on a baking sheet to cool. To a large bowl, add cooled corn, red onion, jalapeño peppers, poblano pepper, cilantro, lemon juice, and lime juice. Season to taste with salt. Serve with tortilla chips.

To make the tomato salsa:

  • In a medium bowl, combine tomatoes, red onion, cilantro, jalapeño, and lime juice. Season to taste with salt.

To make the guacamole:

  • In a medium bowl, combine avocados, lemon juice, and lime juice. Mash until smooth. Stir in red onion, jalapeño, and cilantro. Season to taste with salt (I like 1/2 teaspoon).

To assemble the bowls:

  • Build each bowl with an equal amount of chicken, rice, black beans, corn salsa, tomato salsa, guacamole, and shredded cheese.



  1. Adobo sauce: You can drain off some adobo sauce from those small cans of Chipotle peppers in adobo, or you can purchase a jar of just adobo paste (La Costeña makes one). To make adobo sauce, mix together about 3 parts adobo paste + 1 part water.
  2. Oregano: You can use either Italian or Mexican oregano if you're lucky to find it. They have slightly different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe. Feel free to use whatever you have.
  3. Canned black beans: Canned black beans are the biggest shortcut here, but you can definitely make your own Chipotle black beans (or pinto beans) if you have time.
  4. Yield: The recipe card below is scaled down to make enough for 4 bowls.
  5. Make ahead: Marinate the chicken the night before. Chop up the pico de gallo the day before you plan to eat. Try making slow cooker black beans so they're ready by the time you're hungry. 
  6. Leftovers: Save the leftovers for more bowls, or make a sheet tray of nachos in the oven and dig in.
  7. Pick out some other Chipotle recipes: Maybe next time, you want to switch it up? No problem. All the Chipotle recipes are here so you can make them at home.


Calories: 1014kcal | Carbohydrates: 80g | Protein: 68g | Fat: 49g | Saturated Fat: 17g | Cholesterol: 275mg | Sodium: 1382mg | Potassium: 1850mg | Fiber: 14g | Sugar: 7g | Vitamin A: 2666IU | Vitamin C: 82mg | Calcium: 498mg | Iron: 5mg