Burrito Bowl - Top 8 Free

Burrito Bowl with Mexican Rice (Top 8 Free)

  • Author: Shahla Rashid
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour -1 hour 10 minutes
  • Yield: Serves 6-8
  • Diet: Gluten Free


Burrito Bowl with Mexican rice is top 8 allergen-free and customizable based on your dietary requirements. 

Adapted from The Kitchn; Restaurant Style Mexican Rice 


For poached chicken:

  • 1 pound chicken breasts or thighs

  • 2 cloves garlic, peeled & smashed

  • 2 bay leaves

  • 1 teaspoon salt

  • pepper
  • Arrange chicken in a single layer in a saucepan. Sprinkle with salt & pepper. Add garlic and bay leaves.
  • Pour enough cold water to cover chicken by 1 inch.
  • Bring water to a boil.  Lower heat to a simmer. Cover and cook for 8-10 minutes or when a thermometer reads 165 in the thickest part of the chicken.
  • Remove from poaching liquid and set chicken aside to cool until ready to use. I like to pour a bit of liquid on top of chicken so that it does not dry out.  When cool, place on cutting board to shred with a knife and fork.
  • Save poaching liquid and strain. Use as a quick broth for Mexican rice.

For rice:

  • 3 medium ripe tomatoes, quartered or 1 1/2 cups of crushed tomatoes

  • 1 medium onion, peeled and quartered

  • 1/3 cup olive oil

  • 2 cups long grain white rice. *See Notes

  • 2 small cloves garlic, crushed

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon oregano

  • 2 cups water, broth or poaching liquid from chicken

  • 1 tablespoon tomato paste

  • 1/2 cup fresh cilantro or parsley, minced

  • 1 1/2 teaspoon salt

  • 1/4 teaspoon pepper or just a pinch

  • 1-2 jalapeños, minced ( optional)


  1. Adjust oven rack to middle position. Preheat oven to 350 F.
  2. In a food processor or blender, puree tomatoes and onion until smooth. Measure 2 cups total of mixture and set aside. Any leftover mixture can be stored in refrigerator for another use.
  3. On medium heat, warm a 4 quart Dutch oven or 4 quart oven safe saucepan or pot ( you’ll need a lid) . Add oil. Add rice and saute, stirring frequently until light golden in color about 8-10 minutes.
  4. Add cumin and oregano. Lower heat to medium- low. Add garlic and jalapeños( if using) and stir until fragrant, about 15 seconds. Stir in 2 cups tomato mixture, broth ( I use poaching liquid from chicken), tomato paste, salt and pepper. Increase heat and bring to a boil.
  5. Cover with lid and transfer to oven. Bake until rice is tender and liquid is absorbed , about thirty minutes. Once water has been fully absorbed, remove lid. Mix well, scooping rice from bottom of pot . If rice seems dry, add a little liquid and fluff.
  6. Fold in cilantro or parsley and season to taste with additional salt and pepper.
  7. For srichacha sauce:
  • 1 tablespoon srichacha

  1. Mix together and serve as a side or drizzled on top.
  2. To assemble in bowls: Place chicken, beans of choice and garnishes on top of Mexican rice. Serve with tortillas or chips.


  1. For best results, use long grain white rice. A different variety of rice will alter taste, consistency and cooking time.
  2. If you cannot eat beans, leave out or use any beans of choice. 
  3. Shrimp, steak and tofu are nice alternatives to chicken 
  • Method: Stove and Oven
  • Cuisine: Mexican

Keywords: Mexican Cuisine, Allergy Friendly, Mexican Rice

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