Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups long-grain white rice, rinsed
- 2 1/2 cups water, 1 tbsp neutral oil, 1/2 tsp kosher salt
- 1 lime (zest) + 3 tbsp fresh lime juice; 1/2 cup chopped cilantro
- 1 lb chicken breasts or 1 lb flank/skirt steak
- 2 tbsp olive oil, 2 tbsp lime juice, 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper, 2 garlic cloves (marinade)
- 1 (15-oz) can black beans, drained; 1/3 cup water; 1 small garlic clove; 1/2 tsp cumin; pinch oregano; salt; 1 tsp lime juice
- 2 cups corn kernels; 1/4 cup finely diced red onion; 1 jalapeño; 2 tbsp cilantro; 1 tbsp lime juice; 1/4 tsp salt (corn salsa)
- 2 Roma tomatoes; 1/4 cup diced white onion; 1 jalapeño; 2 tbsp cilantro; 1 tbsp lime juice; 1/4 tsp salt (pico)
- 1 cup shredded Monterey Jack or Cheddar; lime wedges
Do This
- 1. Whisk marinade; toss chicken or steak; marinate 15 minutes.
- 2. Simmer rice with water, oil, and salt 15 minutes; rest 10; fold in lime zest, juice, and cilantro.
- 3. Simmer black beans with water, garlic, cumin, oregano, and salt 5 minutes; splash with lime.
- 4. Char corn in a hot skillet; toss with red onion, jalapeño, cilantro, lime, and salt. Mix pico in a separate bowl.
- 5. Grill chicken to 165°F (5–7 minutes per side) or steak to 130–135°F (4–5 minutes per side); rest, then slice.
- 6. Build bowls: rice, beans, corn salsa, pico, cheese, sliced protein, and a squeeze of lime.
Why You’ll Love This Recipe
- Bright, fresh flavors: zesty cilantro-lime rice, smoky grilled protein, and crisp salsas.
- Customizable: choose chicken or steak and dial the heat up or down.
- Meal-prep friendly: components keep well and reheat beautifully.
- Balanced and satisfying: protein, fiber, and plenty of color in every bite.
Grocery List
- Produce: 4 limes, 1 bunch cilantro, 3 garlic cloves, 1 small red onion, 1 small white onion, 2 jalapeños, 2–3 Roma tomatoes, 2 cups corn kernels (from ~3 ears fresh or frozen), optional avocado
- Dairy: 1 cup shredded Monterey Jack or Cheddar, optional sour cream
- Pantry: Long-grain white rice, 1 (15-oz) can black beans, olive oil, neutral oil, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper; also: 1 lb chicken breasts or 1 lb flank/skirt steak
Full Ingredients
Cilantro-Lime Rice
- 1 1/2 cups long-grain white rice (jasmine or basmati), rinsed until water runs clear
- 2 1/2 cups water
- 1 tbsp neutral oil (canola or avocado)
- 1/2 tsp kosher salt
- Zest of 1 lime
- 3 tbsp fresh lime juice (about 1 1/2 limes)
- 1/2 cup loosely packed cilantro, finely chopped
Marinated Chicken or Steak
- 1 lb boneless, skinless chicken breasts (about 2 large) or 1 lb flank/skirt steak
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 garlic cloves, minced
Quick Black Beans
- 1 (15-oz) can black beans, drained and rinsed
- 1/3 cup water
- 1 small garlic clove, minced
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- Kosher salt to taste (start with 1/4 tsp)
- 1 tsp fresh lime juice
Corn Salsa
- 2 cups corn kernels (fresh or frozen; thaw if frozen)
- 1/4 cup finely diced red onion
- 1 jalapeño, seeded and minced
- 2 tbsp chopped cilantro
- 1 tbsp fresh lime juice
- 1/4 tsp kosher salt
Pico de Gallo
- 2 medium Roma tomatoes, finely diced
- 1/4 cup finely diced white onion
- 1 jalapeño, seeded and minced
- 2 tbsp chopped cilantro
- 1 tbsp fresh lime juice
- 1/4 tsp kosher salt
For Serving
- 1 cup shredded Monterey Jack or Cheddar
- Fresh lime wedges
Step-by-Step Instructions
Step 1: Marinate the protein
In a bowl, whisk olive oil, lime juice, chili powder, cumin, smoked paprika, kosher salt, black pepper, and minced garlic. Add chicken breasts or flank/skirt steak and turn to coat. Marinate 15–30 minutes at room temperature (or up to 8 hours refrigerated). If refrigerating, bring to room temperature 20 minutes before cooking.
Step 2: Cook the cilantro-lime rice
Rinse rice in a fine-mesh strainer under cool water until the water runs mostly clear (about 1 minute). In a medium saucepan, combine rinsed rice, water, neutral oil, and salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork, then fold in lime zest, lime juice, and chopped cilantro. Taste and adjust salt if needed.
Step 3: Warm the black beans
In a small saucepan, combine black beans, water, garlic, cumin, oregano, and a pinch of salt. Bring to a simmer over medium heat and cook 5–6 minutes, stirring once or twice, until hot and lightly saucy. Stir in lime juice and keep warm on low.
Step 4: Char the corn and make the corn salsa
Heat a large skillet (cast iron if you have it) over medium-high until hot. Add the corn in a single layer (dry—no oil) and cook 4–6 minutes, stirring once or twice, until lightly charred in spots. Transfer to a bowl and toss with red onion, jalapeño, cilantro, lime juice, and salt. Set aside.
Step 5: Mix the pico de gallo
In a small bowl, combine tomatoes, white onion, jalapeño, cilantro, lime juice, and salt. Stir, taste, and adjust lime or salt to preference. Let it sit while you cook the protein.
Step 6: Grill the chicken or steak
Preheat an outdoor grill to medium-high (about 450°F) or heat a grill pan/cast-iron skillet over medium-high until very hot. Remove protein from marinade, letting excess drip off.
For chicken: Grill 5–7 minutes per side, turning once, until the thickest part reaches 165°F. For steak: Grill 4–5 minutes per side for medium-rare (130–135°F), or to desired doneness. Rest chicken 5 minutes and steak 10 minutes, then slice across the grain (thin slices for steak).
Alternate method: Broil on the top oven rack (6 inches from element) at 500°F: chicken 6–8 minutes per side; steak 4–5 minutes per side.
Step 7: Assemble the burrito bowls
Divide rice among 4 bowls (about 1 cup each). Add warm black beans (about 1/3–1/2 cup), a scoop of corn salsa, and a spoonful of pico de gallo. Sprinkle each with 1/4 cup shredded cheese. Top with sliced chicken or steak. Finish with a squeeze of lime and any extra cilantro. Serve immediately.
Pro Tips
- Let the meat rest before slicing—this keeps it juicy and easier to cut thinly, especially for flank/skirt steak.
- Rinse your rice well: removing excess starch makes the grains fluffy and prevents gumminess.
- Char the corn in a dry, very hot pan to get tasty browned spots without overcooking.
- Marinate longer (up to 8 hours) for deeper flavor—especially helpful for steak. If doing so, reduce lime juice in the marinade to 1 tbsp to prevent the surface from “cooking.”
- Warm your bowls briefly with hot water or in a low oven so the rice and cheese stay melty and cozy.
Variations
- Vegetarian: Skip the meat and double the beans, or add grilled peppers and onions.
- Extra spicy: Add chipotle in adobo (1–2 tsp minced) to the marinade and a pinch to the beans.
- Creamy finish: Drizzle with a quick lime crema (1/3 cup sour cream + 1 tbsp lime juice + pinch salt).
Storage & Make-Ahead
Refrigerate components separately in airtight containers for up to 4 days. Rice and beans reheat best with a splash of water in the microwave (covered) or on the stovetop over low heat. The corn salsa and pico are best within 48 hours; drain excess liquid before storing. Cooked chicken or steak can be sliced and chilled; reheat gently to avoid drying. For meal prep, portion bowls without pico, then add fresh pico and lime just before serving.
Nutrition (per serving)
Approximate for chicken version: 700–730 calories; 43 g protein; 75–80 g carbohydrates; 20–22 g fat; 8–10 g fiber; 850–950 mg sodium (varies with salt and cheese). Using flank/skirt steak adds roughly 50–80 calories and 3–5 g fat per serving.
