This Mission District chicken burrito bowl brings the bold, smoky flavors of San Francisco’s famous Mission-style burrito to a fork-friendly bowl. It layers seasoned grilled chicken, cilantro-lime rice, charred corn, black beans, pico de gallo, and creamy avocado crema, so every scoop hits a different texture and flavor. It works because it’s built on a few simple, high-impact components you can prep ahead and assemble in minutes—no tortilla wrapping required.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 2 tbsp (30 ml) olive oil, divided
- 1 tbsp (8 g) chili powder
- 2 tsp (5 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 cup (200 g) long-grain white rice
- 1/2 cup (120 ml) fresh lime juice (about 3 limes), divided
- 1/2 cup (20 g) chopped fresh cilantro, divided
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup (150 g) frozen corn kernels, thawed
- 1/2 cup (80 g) diced red onion
- 1 large tomato (about 150 g), diced
- 1 jalapeño, seeded and minced (optional)
- 1 avocado (about 200 g), halved and pitted
- 1/2 cup (120 g) plain Greek yogurt or sour cream
- 1/4 cup (60 ml) water
- 1/2 cup (75 g) crumbled cotija cheese (optional)
- Lime wedges, for serving
Instructions
- Marinate the chicken: In a medium bowl, whisk together 1 tbsp (15 ml) olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken and turn to coat evenly. Let sit at room temperature for 15 minutes while you prepare the other components. (If marinating longer, refrigerate and pull out 15 minutes before cooking.)
- Cook the rice: In a small saucepan, combine 1 cup (200 g) rice with 1 3/4 cups (420 ml) water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in 2 tbsp (30 ml) lime juice and 1/4 cup (10 g) chopped cilantro. Set aside.
- Make the pico de gallo: In a small bowl, combine the diced tomato, red onion, jalapeño (if using), 1 tbsp (15 ml) lime juice, and 2 tbsp (5 g) cilantro. Season with a pinch of salt. Set aside.
- Make the avocado crema: In a blender or food processor, combine the avocado, Greek yogurt, water, remaining 1 tbsp (15 ml) lime juice, and a pinch of salt. Blend until smooth. If too thick, add water 1 tbsp at a time. Refrigerate until ready to use.
- Char the corn: Heat a dry cast-iron or nonstick skillet over medium-high heat. Add the thawed corn kernels and cook, stirring occasionally, until they develop dark spots and smell toasty, about 5–7 minutes. Transfer to a bowl and set aside.
- Cook the chicken: Heat the remaining 1 tbsp (15 ml) olive oil in the same skillet over medium-high heat. Add the chicken and cook until golden and cooked through, 5–7 minutes per side, depending on thickness. The internal temperature should reach 165°F (74°C) as measured with a food thermometer, per USDA FSIS safe minimum. Transfer to a cutting board and let rest for 5 minutes, then slice into strips.
- Warm the beans: In a small saucepan over medium heat, warm the black beans with a splash of water or lime juice, stirring occasionally, until hot, about 3–4 minutes. Season with salt to taste.
- Assemble the bowls: Divide the cilantro-lime rice among 4 bowls. Top with slices of chicken, black beans, charred corn, and pico de gallo. Drizzle each with avocado crema and sprinkle with cotija cheese, if using. Serve with lime wedges on the side.
Tips
- Use chicken thighs for extra juiciness: Thighs stay moist even if you cook them a minute or two longer. If using breasts, pound them to an even thickness for uniform cooking.
- Make the crema ahead: The avocado crema will brown if stored too long; press plastic wrap directly onto the surface and refrigerate for up to 24 hours. Stir before using.
- Don’t skip the char on the corn: That smoky, slightly sweet flavor is what makes the bowl taste like a Mission burrito. A hot pan is key—don’t stir too often.
- Customize the heat: The jalapeño in the pico is optional. For a spicier kick, leave the seeds in or add a splash of your favorite hot sauce to the crema.
Serving Suggestions
Serve the bowls as-is for a complete meal, or add a side of tortilla chips with extra salsa or guacamole. For a lighter option, skip the rice and double the beans. A cold Mexican lager or a lime-spiked sparkling water pairs well with the smoky, citrusy flavors.
Variations
- Vegetarian: Replace the chicken with 1 can (15 oz / 425 g) of extra black beans or 1 cup (150 g) of roasted sweet potato cubes. Skip the chicken and keep the rest the same.
- Steak or shrimp: Use flank steak (cook to 145°F / 63°C with a 3-minute rest) or shrimp (cook until pink and opaque, about 2–3 minutes per side). Adjust the marinade and cooking times accordingly.
- Low-carb: Swap the rice for cauliflower rice (cook in a pan with a little oil for 5 minutes) or use a bed of shredded lettuce.
- Add crunch: Top with crushed tortilla chips or toasted pumpkin seeds for texture.
Storage and Reheating
Store each component separately in airtight containers in the refrigerator for up to 4 days. The chicken stays juicy for 3–4 days; the rice and beans also keep well. The avocado crema is best within 24 hours—after that, it may brown and lose its bright color. To reheat, warm the rice, beans, corn, and chicken in the microwave or a skillet until steaming (165°F / 74°C for leftovers). Add fresh pico and crema after reheating to keep them cool and crisp. Freeze the chicken, rice, and beans in separate freezer-safe bags for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use rotisserie chicken? Yes, absolutely. Shred or chop the meat and skip the marinating and cooking steps. Just warm it briefly in a skillet with a little oil to crisp the edges, or use it cold.
What’s the best rice to use? Long-grain white rice (like jasmine or basmati) gives the fluffiest texture. Brown rice works too but will need more liquid and a longer cooking time—about 40–50 minutes.
Can I make this dairy-free? Yes, use a dairy-free yogurt or sour cream substitute for the crema, and omit the cotija cheese. The crema will still be creamy thanks to the avocado.
How do I keep the avocado crema from browning? The lime juice helps slow browning, but the best trick is to press plastic wrap directly onto the surface before refrigerating. You can also add an extra squeeze of lime just before serving.
Can I meal-prep these bowls for the week? Yes, assemble the bowls without the crema and pico, and store them in airtight containers. Add the fresh toppings on the day you eat them. The chicken, rice, beans, and corn all hold up well for 3–4 days.
What can I use instead of cotija cheese? Feta or queso fresco are the closest substitutes. If you want a milder flavor, use shredded Monterey Jack or omit the cheese entirely.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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