Mexican Chicken Burrito Bowl

Mexican Chicken Burrito Bowl

with Black Bean Rice & Sour Cream

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This burrito bowl is guaranteed to be a new favourite. Our star Mexican Fiesta spice blend gives the chicken oodles of flavour, while the easy pickled onion, tangy sour cream and fresh tomato salsa tie it all together.


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ tin

black beans

2 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

½ unit

red onion

2 unit


1 bunch


1 bag

baby spinach leaves

1 packet

chicken thigh

1 sachet

Mexican Fiesta spice blend

1 packet

shredded Cheddar cheese


1 tub

sour cream


Not included in your delivery


olive oil

20 g



1.5 cup

water (for the rice)

½ tsp


¼ cup

white wine vinegar

¼ cup

water (for the onion)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3810 kJ
Fat40.1 g
of which saturates20.8 g
Carbohydrate83 g
of which sugars11 g
Dietary Fibre0 g
Protein53.7 g
Cholesterol0 mg
Sodium1240 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Drain and rinse the black beans (see ingredients list). Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice), black beans and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the white wine vinegar, water (for the onion), a good pinch of sugar and a good pinch of salt. Scrunch the onion in your hands, then add to the liquid and stir to coat. Set aside until just before serving. TIP: Toss the onion occasionally so it stays submerged.


SPICY! The spice blend is hot, use less if you're sensitive to heat. Finely chop the tomato. Roughly chop the coriander (reserve a few leaves for garnish). Roughly chop the baby spinach leaves. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the chicken, Mexican Fiesta spice blend and a drizzle of olive oil. Toss to coat.


In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing, until browned and cooked through, 3-4 minutes.


In a medium bowl, combine the tomato and coriander. Add some of the onion pickling liquid (1 tsp for 2 people / 2 tsp for 4 people) and a drizzle of olive oil. Season with salt and pepper and stir to combine.


Drain the pickled onion. Stir the chopped baby spinach through the black bean rice. Divide the black bean rice between bowls and top with the Mexican spiced chicken, tomato salsa, shredded Cheddar cheese, sour cream and pickled onion. Sprinkle with the reserved coriander leaves.