Name: recipe pioneer woman burrito bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 200g (1 cup) Basmati Rice: Rinsed for fluffiness.; 400ml (1 ¾ cup) Water: For cooking the rice.; Pinch of Salt: To season the rice.; 250g (1 lb) Chicken Thighs: Cut into bite-sized strips, seasoned with smoked paprika, cumin, pepper, and salt.; 1 tbsp Olive Oil (for chicken): For cooking the chicken.; 1 cup (165g) Black Beans: Drained and rinsed.; 1 Large Poblano Pepper: Roasted, seeded, and sliced.; 1 cup (150g) Frozen Corn Kernels: Thawed and roasted.; 1 tbsp Olive Oil (for roasting veg): For roasting the poblano and corn.; ½ tsp Ground Cumin (for salsa): Adds warmth to the salsa.; ½ tsp Smoked Paprika (for salsa): Enhances the smoky flavor.; 1 Clove Garlic: Minced for the salsa.; ¼ cup (60ml) Lime Juice: For the crema and salsa.; 2 tbsp (30ml) Honey: Balances the lime crema.; ¼ cup (60g) Greek Yogurt: For a creamy lime crema base.; 2 tbsp (30ml) Cilantro: Chopped, divided for salsa and garnish.; ½ tsp Chipotle Powder: For a smoky heat in the crema.; ¼ cup (40g) Pomegranate Arils: For a sweet-tart flavor.; Salt to taste: For final seasoning.

Description

This Smoky Poblano Corn Burrito Bowl with Lime Crema is a vibrant and flavorful meal featuring smoky roasted poblano peppers, sweet corn, and tender chicken. It’s a healthy and customizable dish perfect for a quick weeknight dinner or a satisfying lunch.

Ingredients

Scale

200g (1 cup) Basmati Rice: Rinsed for fluffiness.
400ml (1 ¾ cup) Water: For cooking the rice.
Pinch of Salt: To season the rice.
250g (1 lb) Chicken Thighs: Cut into bite-sized strips, seasoned with smoked paprika, cumin, pepper, and salt.
1 tbsp Olive Oil (for chicken): For cooking the chicken.
1 cup (165g) Black Beans: Drained and rinsed.
1 Large Poblano Pepper: Roasted, seeded, and sliced.
1 cup (150g) Frozen Corn Kernels: Thawed and roasted.
1 tbsp Olive Oil (for roasting veg): For roasting the poblano and corn.
½ tsp Ground Cumin (for salsa): Adds warmth to the salsa.
½ tsp Smoked Paprika (for salsa): Enhances the smoky flavor.
1 Clove Garlic: Minced for the salsa.
¼ cup (60ml) Lime Juice: For the crema and salsa.
2 tbsp (30ml) Honey: Balances the lime crema.
¼ cup (60g) Greek Yogurt: For a creamy lime crema base.
2 tbsp (30ml) Cilantro: Chopped, divided for salsa and garnish.
½ tsp Chipotle Powder: For a smoky heat in the crema.
¼ cup (40g) Pomegranate Arils: For a sweet-tart flavor.
Salt to taste: For final seasoning.

Instructions

Prepare Rice: Rinse rice, cook with water and salt, then fluff.
Roast Vegetables: Toss poblano and corn with oil, cumin, paprika, and salt; roast until charred.
Make Salsa: Combine roasted vegetables, garlic, lime juice, cilantro, and pomegranate.
Cook Chicken: Season chicken, cook in oil until browned and cooked through.
Whip Crema: Whisk together yogurt, lime juice, honey, and chipotle powder.
Assemble Bowl: Layer rice, beans, chicken, crema, and salsa; garnish with cilantro and pomegranate.

Notes

Roasting the poblano peppers and corn is key to developing a smoky flavor. Adjust chipotle powder to control the heat level.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Mexican
Method: Roasting
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 550 kcal
Sugar: 15 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 8 g
Protein: 30 g
Cholesterol: 100 mg

Keywords: burrito bowl,poblano,corn,chicken,mexican,smoky,easy,healthy,weeknight