Colin + Tanay

Cafe Rio-Style Burrito Bowl

Shredded chile chicken, black beans and brown rice cooked in the braising broth, with cilantro-lime dressing.

Servings
4

One bowl per person, as a full meal.

1 hr 17 min

Ingredients

Chicken braise

  • chicken breast
  • water
  • soy sauce
  • apple cider vinegar
  • cumin
  • garlic cloves — smashed

Rice

  • brown rice — rinsed and drained, cooked in the reserved chicken broth
  • reserved chicken broth — the braising liquid, topped up with water to 1:1.25 by weight to the rice

Glaze sauce

  • red enchilada sauce — mild
  • diced green chiles
  • red chili powder — or cayenne for more heat
  • brown sugar
  • butter — or neutral oil

Dressing

  • whole milk
  • lime juice — fresh
  • plain Greek yogurt
  • mayonnaise
  • ranch seasoning mix
  • tomatillo — small
  • fresh cilantro
  • jalapeno — with seeds for heat
  • garlic cloves — small, minced

Beans

  • black beans — drained
  • bean spices — cumin, black pepper, oregano, salt, red chili powder, plus a splash of lime to finish

Steps

0–1m

  • Chicken braise

    Step 1

    Smash and peel the garlic for the braise.

  • Rice and bean prep

    Step 2

    While the chicken braises, rinse the brown rice until the water runs clearer and leave it to drain. Drain the black beans.

  • Glaze sauce

    Step 3

    Start this while the chicken braises. In a skillet over medium heat, melt the butter and bloom the chili powder for about 30 seconds.

  • Dressing

    Step 4

    Husk and rinse the tomatillo, roughly chop it with the cilantro and jalapeno, mince the dressing garlic and juice the lime.

1–3mmeanwhile: Chicken braise, Rice and bean prep, Dressing still going

  • Glaze sauce

    Step 5

    Add the enchilada sauce, green chiles and brown sugar; simmer 2 to 3 minutes, then keep warm so the shredded chicken can go straight in.

3–13mmeanwhile: Rice and bean prep, Dressing, Glaze sauce still going

  • Chicken braise

    Step 6

    Add the chicken breast, water, soy sauce, apple cider vinegar, cumin and smashed garlic to the Instant Pot. Cook on High Pressure for 10 minutes, then 10-minute natural release. The chicken should reach 165F/74C before shredding.

13–16mmeanwhile: Chicken braise still going

  • Dressing

    Step 7

    Blend the tomatillo, cilantro, jalapeno, dressing garlic, lime juice and about a third of the milk until smooth.

16–28mmeanwhile: Chicken braise still going

  • Dressing

    Step 8

    Whisk the yogurt, mayo and ranch mix together separately, then stir in the blended aromatics and the remaining milk until uniform. Chill until serving.

28–34m

  • Chicken braise

    Step 9

    Lift out the chicken and shred it. Reserve the braising liquid for the rice (you will cook the rice in the same pot), and set aside a small splash for the beans.

34–44m

  • Rice

    Step 10

    In the same Instant Pot, add the rinsed brown rice and the reserved chicken broth, topped up with water to 1:1.25 by weight to the rice. Cook on High Pressure for 22 minutes, then a 10-minute natural release.

  • Chicken glaze

    Step 11

    Toss the shredded chicken into the warm glaze sauce and stir constantly over medium heat until the sauce reduces and tightly grips the meat.

  • Beans

    Step 12

    Combine the drained black beans, the reserved splash of chicken broth and the bean spices in a small saucepan and simmer 8 to 10 minutes.

44–69mmeanwhile: Rice still going

  • Beans

    Step 13

    Mash about 15% of the beans with a fork while simmering for a creamy gravy, then finish with a splash of lime.

69–72m

  • Rice

    Step 14

    Fluff the rice and leave the lid ajar while you finish the glaze.

72–77m

  • Assemble

    Step 15

    Build each bowl: rice, chile chicken, black beans, a drizzle of cilantro-lime dressing, and any toppings you like.