American
Chicken Burrito Bowls with Black Beans and Corn
Warm cumin-lime chicken, black beans, charred corn, and seasoned rice arranged in distinct layers with crisp lettuce, pico de gallo, avocado, and a cool spoonful of sour cream.
4 servings · 25 minutes prep · 25 minutes cook
Ingredients
Warm Components
- 1 1/4 pounds boneless, skinless chicken thighs, trimmed
- 3/4 teaspoon Diamond Crystal kosher salt, for the chicken
- 1 teaspoon ground cumin, for the chicken
- 1 teaspoon mild chili powder
- 1 tablespoon neutral oil, for the chicken
- 1 tablespoon fresh lime juice, for the chicken
- 4 cups cooked long-grain rice, warm, use freshly cooked rice, or rice promptly chilled in a shallow container and reheated to 165°F (74°C)
- 1 tablespoon fresh lime juice, for the rice
- 1/4 teaspoon Diamond Crystal kosher salt, for the rice
- 1 can black beans, 15 ounces, drained and rinsed
- 1/2 teaspoon ground cumin, for the beans
- 1/4 teaspoon Diamond Crystal kosher salt, for the beans
- 2 tablespoons water
- 1 tablespoon neutral oil, for the corn
- 1 1/2 cups corn kernels, fresh or thawed and patted dry
- 1 tablespoon fresh lime juice, for the corn
Cool Toppings
- 3 cups thinly sliced romaine lettuce
- 1 cup pico de gallo, well drained
- 1 large ripe avocado, diced
- 1/2 cup sour cream
- 1/4 cup cilantro leaves
Directions
Sear the Chicken
- Season the chicken with the salt, cumin, and the chili powder. Heat the oil in a large skillet over medium-high heat.
- Sear the chicken for 5 to 6 minutes per side until browned and 165°F (74°C) at the thickest part. Transfer to a clean cutting board with a clean knife, spoon over the lime juice, and rest for 5 minutes before slicing. Wash and sanitize any board and knife used for raw chicken before using them for cooked chicken or ready-to-eat toppings.
Season the Rice, Beans, and Corn
- Use freshly cooked rice, or reheat promptly chilled refrigerated rice to 165°F (74°C). Fold in the lime juice and salt, then cover to keep warm.
- Combine the black beans, cumin, salt, and water in a saucepan. Warm gently for 4 minutes, stirring once, until creamy but not broken.
- Return the skillet to high heat with the oil. Spread in the corn and leave undisturbed for 2 minutes, then stir and cook 2 minutes more until spotted brown. Add the lime juice.
Build the Bowls
- Divide rice among four wide bowls. Arrange sliced chicken, beans, and corn in separate bands, followed by the romaine, pico de gallo, avocado, and sour cream.
- Scatter with cilantro and serve at once, before the warm ingredients wilt the lettuce.
Allergen and Product Check
- Allergen note: contains milk from sour cream. For the dairy-free version, use a label-verified cultured plant cream and control cross-contact.
