I’m sharing my Fiesta Chicken Rice Bowl that merges Chipotle-style chicken and seasoned rice with a surprising smoky kick and bright, tangy toppings that recreate the restaurant’s best flavors at home.
I love pretending I escaped to a fast casual spot, but actually I made this Copycat Chipotle Burrito Bowl at home. The bright cilantro lime rice and smoky chipotle chicken steal the show, but somehow it still feels like a new thing, not just a knockoff.
I’ve tried a bunch of Chipotle Recipes and this one keeps pulling me back, probably cause it nails that tangy heat but with small surprises. If you’re into Burrito Bowls Recipe vibes but want to stay in pajamas, this will make you curious enough to taste test and then keep eating, even when you weren’t that hungry.
Ingredients
- Cilantro lime rice: fluffy carbs, bright lime tang, fresh cilantro adds vitamin C and flavor.
- Chipotle chicken: smoky, spicy protein, it’s rich in iron, adds big savory depth to bowls.
- Black beans: fiber rich, plant protein, low fat, mild earthy taste that fills you up.
- Guacamole: creamy monounsaturated fats, potassium rich, tangy lime, mild heat if jalapeno used.
- Pico de gallo: fresh, low calorie, vitamin C rich, bright lime, crisp tomato onion bite.
- Fajita veggies: bell peppers and onions bring vitamins A and C, natural sweetness with char.
- Cheese and crema: adds calcium, creamy richness, higher in fat so use sparingly if watching.
Ingredient Quantities
- Cilantro-lime rice: 2 cups long grain white rice, 2 1/2 cups water, 2 tbsp vegetable oil, 1 tsp salt, juice of 2 limes (about 2 tbsp), 1/2 cup cilantro, roughly chopped
- Black beans: 2 (15 oz) cans black beans, drained and rinsed, 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 cup water
- Chipotle chicken: 1 1/2 lb boneless skinless chicken thighs or breasts, 2 to 3 chipotle peppers in adobo plus 2 tbsp adobo sauce, 3 cloves garlic minced, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp chili powder, juice of 1 lime, 1 tbsp olive oil, 1 tsp salt
- Fajita veggies: 1 red bell pepper, 1 green bell pepper, 1 medium red onion, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- Corn salsa: 1 cup corn (fresh or frozen, thawed), 1/4 cup red onion finely chopped, 1/4 cup cilantro chopped, juice of 1 lime, 1 tbsp olive oil, pinch of salt
- Pico de gallo: 3 medium tomatoes (or 4 roma), 1/2 cup white or sweet onion finely chopped, 1 jalapeno minced (optional), 1/4 cup cilantro chopped, juice of 1 lime, 1/2 tsp salt
- Guacamole: 2 ripe avocados, 1/4 cup red onion finely chopped, 1 small jalapeno minced (optional), 2 tbsp cilantro chopped, juice of 1 lime, pinch of salt
- Greens: 4 cups romaine lettuce, chopped
- Cheese and crema: 1 cup shredded Monterey Jack or Mexican blend cheese, 1/2 cup sour cream or Mexican crema
- Optional extras: lime wedges for serving, tortilla chips (about 4 oz), chopped cilantro for garnish
How to Make this
1. Rinse 2 cups rice until the water runs clear, combine with 2 1/2 cups water, 2 tbsp oil and 1 tsp salt in a pot, bring to a boil, cover and simmer on low 15 to 18 minutes until water is absorbed; remove from heat, fluff with a fork, stir in juice of 2 limes and 1/2 cup chopped cilantro, cover and let sit 5 minutes so flavors meld.
2. Make the chipotle marinade by blending 2 to 3 chipotle peppers with 2 tbsp adobo sauce, 3 cloves garlic, 1 tsp cumin, 1 tsp oregano, 1 tsp chili powder, juice of 1 lime, 1 tbsp olive oil and 1 tsp salt; toss 1 1/2 lb chicken thighs or breasts in the paste and let sit at least 15 minutes or up to overnight in the fridge for best flavor.
3. Cook the chicken in a hot skillet or on a grill, 6 to 8 minutes per side for breasts and a few minutes longer for thicker thighs, until internal temp reaches 165 F; let rest 5 minutes then slice or chop. If you want extra char, finish over high heat or under the broiler for a minute.
4. While the chicken cooks, heat 1 tbsp olive oil in another pan, add two drained and rinsed 15 oz cans black beans, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/4 cup water; simmer 5 to 7 minutes and mash a few beans against the side of the pan to thicken the mixture a bit.
5. Slice 1 red bell pepper, 1 green bell pepper and 1 medium red onion, toss with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper, then sear in a very hot skillet until edges are charred and tender, 5 to 8 minutes; keep warm.
6. Mix the corn salsa: combine 1 cup corn, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, juice of 1 lime, 1 tbsp olive oil and a pinch of salt; taste and add more lime if you want brightness.
7. Make pico de gallo by chopping 3 medium tomatoes and mixing with 1/2 cup finely chopped white or sweet onion, 1 minced jalapeno if using, 1/4 cup cilantro, juice of 1 lime and 1/2 tsp salt; drain excess liquid so it doesn’t make the bowl soggy.
8. For guacamole, mash 2 ripe avocados and fold in 1/4 cup finely chopped red onion, 1 small minced jalapeno optional, 2 tbsp cilantro, juice of 1 lime and a pinch of salt; press plastic on the surface if you need to hold it for a bit so it stays green.
9. Assemble bowls: start with a base of cilantro lime rice or 4 cups chopped romaine, add warmed black beans, sliced chipotle chicken, fajita veggies, a scoop of corn salsa, a spoon of pico de gallo, a dollop of guacamole, sprinkle 1 cup shredded Monterey Jack or Mexican blend cheese and drizzle 1/2 cup sour cream or Mexican crema over the top; garnish with chopped cilantro, lime wedges and tortilla chips on the side if you like.
10. Timing trick: start the rice first, blend the marinade while the rice heats, then cook chicken and beans at the same time and finish veggies and salsas last so everything is hot and fresh; adjust chipotle peppers up or down to control the heat, remember it’s easier to add heat than to take it away.
Equipment Needed
1. Large heavy bottomed pot with a tight fitting lid (for the cilantro lime rice)
2. Blender or food processor (for the chipotle garlic marinade)
3. Two large skillets or one skillet plus a grill or grill pan, one for chicken and one for beans and veggies
4. Cutting board and a sharp chef knife, youll be using these nonstop
5. Measuring cups and spoons for rice, spices and lime juice
6. Fine mesh sieve or colander to rinse rice and drain beans
7. A couple of mixing bowls, small and medium, for salsas, guac and the marinade
8. Tongs and a spatula for flipping and searing the chicken and peppers
9. Fork for fluffing rice, a spoon for mashing beans, and a citrus reamer or juicer for the limes
FAQ
Chipotle Burrito Bowl (Copycat Recipe) Substitutions and Variations
- Cilantro lime rice
- Brown rice — swap cup for cup but use more water and cook much longer, finish with lime and cilantro like the recipe
- Quinoa — cooks fast, nice nutty flavor and higher protein, same lime and cilantro finish
- Cauliflower rice — low carb option, toss in a hot skillet with a little oil, lime and cilantro at the end
- Plain white rice with lime zest — keep it simple if you dont have cilantro, the zest adds bright flavor
- Black beans
- Pinto beans — similar texture and mild flavor, seasons the same way
- Refried beans — gives a creamier base for the bowl, thin with a splash of water or broth if needed
- Kidney or cannellini beans — heartier beans that still hold up well in the bowl
- Roasted chickpeas — if you want a crunchy, nutty swap instead of soft beans
- Chipotle chicken
- Chipotle steak — flank or skirt steak marinated in the same sauce then grilled and sliced thin
- Shredded pork carnitas — slow cook pork with adobo and spices then shred for a richer option
- Chipotle tofu — press and marinate tofu, then bake or grill for a vegetarian protein
- Shrimp — quick cook with the chipotle adobo for a lighter seafood version
- Guacamole
- Sliced avocado — fastest option, just slice salt and lime and you are done
- Avocado crema — blend avocado with sour cream or Greek yogurt for a tangy creamy spread
- Pico de gallo or chunky salsa — no avocado but still fresh and bright
- Hummus — creamy alternative that works surprisingly well if you want something different
Pro Tips
1) Marinate overnight if you can, but bring the chicken back to room temp for 20 minutes before cooking. Pat it mostly dry so it chars instead of steams, and wipe off any globby bits of marinade that look like they’ll burn.
2) For rice that isn’t gluey, let it rest covered after cooking and then fluff gently with a fork, not a spoon. If it still feels too moist, spread it on a baking sheet for a few minutes to let steam escape.
3) Make the salsas and guac ahead and keep them cold, but drain excess tomato juice from pico so your bowl doesnt go soggy. Press plastic right onto the guac surface if you’re holding it for longer, that little trick really slows browning.
4) Texture is everything: mash some of the beans in the pan but leave a bunch whole, and toss the veggies in a screaming hot skillet so they get charred edges. Assemble just before serving so hot and cold elements stay distinct, otherwise everything turns limp and meh.
Chipotle Burrito Bowl (Copycat Recipe)
I’m sharing my Fiesta Chicken Rice Bowl that merges Chipotle-style chicken and seasoned rice with a surprising smoky kick and bright, tangy toppings that recreate the restaurant’s best flavors at home.
6
servings
700
kcal
Equipment: 1. Large heavy bottomed pot with a tight fitting lid (for the cilantro lime rice)
2. Blender or food processor (for the chipotle garlic marinade)
3. Two large skillets or one skillet plus a grill or grill pan, one for chicken and one for beans and veggies
4. Cutting board and a sharp chef knife, youll be using these nonstop
5. Measuring cups and spoons for rice, spices and lime juice
6. Fine mesh sieve or colander to rinse rice and drain beans
7. A couple of mixing bowls, small and medium, for salsas, guac and the marinade
8. Tongs and a spatula for flipping and searing the chicken and peppers
9. Fork for fluffing rice, a spoon for mashing beans, and a citrus reamer or juicer for the limes
Ingredients
-
Cilantro-lime rice: 2 cups long grain white rice, 2 1/2 cups water, 2 tbsp vegetable oil, 1 tsp salt, juice of 2 limes (about 2 tbsp), 1/2 cup cilantro, roughly chopped
-
Black beans: 2 (15 oz) cans black beans, drained and rinsed, 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 cup water
-
Chipotle chicken: 1 1/2 lb boneless skinless chicken thighs or breasts, 2 to 3 chipotle peppers in adobo plus 2 tbsp adobo sauce, 3 cloves garlic minced, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp chili powder, juice of 1 lime, 1 tbsp olive oil, 1 tsp salt
-
Fajita veggies: 1 red bell pepper, 1 green bell pepper, 1 medium red onion, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
-
Corn salsa: 1 cup corn (fresh or frozen, thawed), 1/4 cup red onion finely chopped, 1/4 cup cilantro chopped, juice of 1 lime, 1 tbsp olive oil, pinch of salt
-
Pico de gallo: 3 medium tomatoes (or 4 roma), 1/2 cup white or sweet onion finely chopped, 1 jalapeno minced (optional), 1/4 cup cilantro chopped, juice of 1 lime, 1/2 tsp salt
-
Guacamole: 2 ripe avocados, 1/4 cup red onion finely chopped, 1 small jalapeno minced (optional), 2 tbsp cilantro chopped, juice of 1 lime, pinch of salt
-
Greens: 4 cups romaine lettuce, chopped
-
Cheese and crema: 1 cup shredded Monterey Jack or Mexican blend cheese, 1/2 cup sour cream or Mexican crema
-
Optional extras: lime wedges for serving, tortilla chips (about 4 oz), chopped cilantro for garnish
Directions
- Rinse 2 cups rice until the water runs clear, combine with 2 1/2 cups water, 2 tbsp oil and 1 tsp salt in a pot, bring to a boil, cover and simmer on low 15 to 18 minutes until water is absorbed; remove from heat, fluff with a fork, stir in juice of 2 limes and 1/2 cup chopped cilantro, cover and let sit 5 minutes so flavors meld.
- Make the chipotle marinade by blending 2 to 3 chipotle peppers with 2 tbsp adobo sauce, 3 cloves garlic, 1 tsp cumin, 1 tsp oregano, 1 tsp chili powder, juice of 1 lime, 1 tbsp olive oil and 1 tsp salt; toss 1 1/2 lb chicken thighs or breasts in the paste and let sit at least 15 minutes or up to overnight in the fridge for best flavor.
- Cook the chicken in a hot skillet or on a grill, 6 to 8 minutes per side for breasts and a few minutes longer for thicker thighs, until internal temp reaches 165 F; let rest 5 minutes then slice or chop. If you want extra char, finish over high heat or under the broiler for a minute.
- While the chicken cooks, heat 1 tbsp olive oil in another pan, add two drained and rinsed 15 oz cans black beans, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/4 cup water; simmer 5 to 7 minutes and mash a few beans against the side of the pan to thicken the mixture a bit.
- Slice 1 red bell pepper, 1 green bell pepper and 1 medium red onion, toss with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper, then sear in a very hot skillet until edges are charred and tender, 5 to 8 minutes; keep warm.
- Mix the corn salsa: combine 1 cup corn, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, juice of 1 lime, 1 tbsp olive oil and a pinch of salt; taste and add more lime if you want brightness.
- Make pico de gallo by chopping 3 medium tomatoes and mixing with 1/2 cup finely chopped white or sweet onion, 1 minced jalapeno if using, 1/4 cup cilantro, juice of 1 lime and 1/2 tsp salt; drain excess liquid so it doesn't make the bowl soggy.
- For guacamole, mash 2 ripe avocados and fold in 1/4 cup finely chopped red onion, 1 small minced jalapeno optional, 2 tbsp cilantro, juice of 1 lime and a pinch of salt; press plastic on the surface if you need to hold it for a bit so it stays green.
- Assemble bowls: start with a base of cilantro lime rice or 4 cups chopped romaine, add warmed black beans, sliced chipotle chicken, fajita veggies, a scoop of corn salsa, a spoon of pico de gallo, a dollop of guacamole, sprinkle 1 cup shredded Monterey Jack or Mexican blend cheese and drizzle 1/2 cup sour cream or Mexican crema over the top; garnish with chopped cilantro, lime wedges and tortilla chips on the side if you like.
- Timing trick: start the rice first, blend the marinade while the rice heats, then cook chicken and beans at the same time and finish veggies and salsas last so everything is hot and fresh; adjust chipotle peppers up or down to control the heat, remember it's easier to add heat than to take it away.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 480g
- Total number of serves: 6
- Calories: 700kcal
- Fat: 28g
- Saturated Fat: 7g
- Trans Fat: 0.5g
- Polyunsaturated: 4g
- Monounsaturated: 12g
- Cholesterol: 85mg
- Sodium: 900mg
- Potassium: 900mg
- Carbohydrates: 70g
- Fiber: 12g
- Sugar: 6g
- Protein: 38g
- Vitamin A: 2500IU
- Vitamin C: 40mg
- Calcium: 220mg
- Iron: 4.5mg