Bowls
Burrito bowl
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Everything in one bowl: rice, chicken, beans, corn and avocado – the popular Tex-Mex trend to build yourself.
Timing
- Preparation: approximately 15 minutes
- Cook the rice and chicken in parallel: about 20 minutes
- Total: approximately 35 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 620 kcal
- Protein
- ≈ 47.2 g
- Carbohydrates
- ≈ 64.4 g
- Fat
- ≈ 16 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 Lime · ≈ 25.0 g
- 2 tbsp olive oil · ≈ 27.3 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g rice, dry
- 600 g chicken breast
- 150 g corn, drained
- 240 g kidney beans, cooked and drained
- 300 g tomatoes
- 1 Avocado (approximately 150 g pulp)
- 1 Lime
- 2 tbsp olive oil
- 1 tsp paprika powder
- Salt
- pepper
Instructions
- Cook rice in salted water according to package instructions. Rinse and drain the corn and beans.
- Cut the chicken into pieces approximately 2 cm in size and season with paprika, salt and pepper.
- 1 Heat tbsp oil in a pan. Cook chicken 8–12 completely for minutes, turning; in the core reach at least 70 °C for 2 minutes.
- Dice tomatoes. Halve the avocado, remove the core and peel and cut the flesh into slices.
- Squeeze out the lime. Mix the juice with the remaining oil and season lightly with salt.
- Divide rice, chicken, corn, beans, tomatoes and avocado among four bowls. Drizzle with the lime dressing and serve.
