Master Batch Chicken Burrito Bowls
25min
35min
12
485
Chef's Note
This recipe demonstrates smart scaling principles: the rice uses a standard 1:1.5 ratio that scales linearly, while the spices use only 2.5x the base amount (not 3x) to account for how flavors concentrate in larger batches. Notice we add salt in stages and taste throughout—the golden rule of batch cooking. Cook the chicken in batches to maintain proper surface contact and browning, as crowding would create steam instead of the flavorful sear you want.
Tags
Ingredients
3 lbs boneless, skinless chicken thighs
3 cups long-grain white rice
4.5 cups water or chicken stock
4 15-oz cans black beans, drained and rinsed
3 large bell peppers, diced
1 large red onion, diced
3 tablespoons olive oil
6 cloves garlic, minced
2.5 tablespoons chili powder
1.5 tablespoons cumin
1 tablespoon smoked paprika
1.5 teaspoons dried oregano
1.5 tablespoons kosher salt
1 teaspoon black pepper
1/3 cup lime juice
1 cup fresh cilantro, chopped
3 cups cherry tomatoes, halved
3 cups corn kernels, frozen or fresh
Instructions
- 1
Cook the rice: Combine rice and liquid in a large pot using a 1:1.5 ratio (3 cups rice to 4.5 cups liquid). Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand covered for 5 minutes.
- 2
While rice cooks, season the chicken thighs with half the salt (about 2 teaspoons) and black pepper. Heat 2 tablespoons olive oil in a large skillet or two medium skillets over medium-high heat.
- 3
Cook chicken in batches to avoid crowding (this ensures proper browning). Cook 6-7 minutes per side until internal temperature reaches 165°F. Remove and let rest 5 minutes, then dice into bite-sized pieces.
- 4
In the same skillet(s), add remaining 1 tablespoon oil. Sauté onions and bell peppers over medium heat for 5-6 minutes until softened. Add garlic and cook 1 minute until fragrant.
- 5
Add corn to the pepper mixture and cook 2-3 minutes. Transfer vegetables to a large mixing bowl.
- 6
Create the seasoning blend: In a small bowl, combine chili powder, cumin, smoked paprika, and oregano. Remember this is a scaled recipe—we're using 2.5x the base amount for spices, not a full 3x multiplication.
- 7
Warm the black beans in a medium saucepan over low heat. Add half of the spice blend to the beans along with 1 teaspoon of the remaining salt. Stir and taste—you can always add more seasoning.
- 8
Toss the diced chicken with the remaining spice blend and remaining salt (about 1 teaspoon). Taste a piece and adjust seasoning if needed.
- 9
Fluff the rice with a fork and toss with lime juice and half the cilantro.
- 10
Assemble bowls in meal prep containers: Layer rice, seasoned chicken, black beans, sautéed vegetables, cherry tomatoes, and remaining fresh cilantro.
- 11
Let bowls cool completely before sealing. Refrigerate for up to 5 days. Reheat individual portions in microwave for 2-3 minutes, stirring halfway through.
- 12
Serve with optional toppings: avocado, sour cream, salsa, cheese, or hot sauce.
Nutrition Information (per serving)
485
32g
58g
12g
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