Copycat Chipotle Burrito Bowls with Cilantro Lime Rice

I love Chipotle. My whole family loves it too.  With Chipotle’s commitment to serve Food With Integrity which includes local fresh foods and organic ingredients, I trust that my family is eating almost as wholesome as what Iron Chef Allan and I would serve at home.

But honestly, it can be a bit costly to feed a family of five at most fast, fresh restaurants.  So what do you do when you crave a Chipotle burrito bowl while trying to save some pesos pennies?  Replicate your own chipotle burrito bowl with a copycat recipe!

First and foremost, you need the cilantro lime rice base.  It’s taken Iron Chef Allan and me a while to get this rice just right.

Then, top the cilantro lime rice with canned black beans, rinsed and drained.  I used Publix Greenwise.  For the next layer, I marinated boneless chicken breasts in my mojo marinade, grilled it and then chopped the chicken into bite size pieces.

For the final layer, I added shredded lettuce, chopped ripe tomatoes, reduced fat cheddar cheese, salsa and guacamole (sliced black olives too, if we have them).  There it is!  The tastiness of Chipotle in the comfort of your home!

Cilantro Lime Rice
Author: Run DMT
Cook time:
Total time:
Serves: 4-6
A tangy, citrus rice
  • 1 cup basmati rice (white or brown), rinsed
  • 2 cups water
  • 1 tsp olive oil (optional)
  • 1 tsp salt
  • Juice of one lime
  • 2 Tbsp chopped cilantro
  1. In a covered pot, bring rice, salt, olive oil and two cups of water to a boil. Stir; then reduce and simmer on a low heat for about 15 minutes.
  2. Just before all the water is absorbed, stir in lime juice. Once all liquid has been completely absorbed, add chopped cilantro. Stir and fluff rice with fork.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week! 

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    • Denise says:

      YAY! I knew you would love it! I want to try it with grilled shrimp. For a vegetarian twist, you could throw some grilled tofu on top too!

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