Spicy Chipotle Portobello Burrito Bowl

Spicy Chipotle Portobello Burrito Bowl

It’s easy to create your very own Spicy Chipotle Portobello Burrito Bowl with Cilantro Lime Rice at home. This quick and simple version is ready in just under 30 minutes!

Spicy Chipotle Portobello Burrito Bowl

I love the incredible flavor combination of the cilantro lime rice, the fresh tomato salsa, the sweetness of the corn, the creaminess from the sour cream and guacamole, and the perfectly seasoned Chipotle Portobello mushrooms. Yes, you read that correctly. Portobello mushrooms. This Spicy Chipotle Portobello Burrito Bowl is completely vegetarian & vegan-friendly if you substitute the sour cream for a vegan alternative as I did here.

Spicy Chipotle Portobello Burrito Bowl

Cilantro Lime Rice

There are a few components to this recipe. The first order of business is to create the cilantro lime rice. I chose Success® Whole Grain Brown Rice. With Success® Rice you can enjoy the same taste and similar nutritional benefits of long cooking brown rice, but in ¼ the cooking time. It’s convenient, and can be made on the stove or in the microwave without sacrificing its great taste or quality. To the boiling water, we’ll be adding two bay leaves, which will infuse the rice with their flavor and fragrance. Once the rice is cooked and drained, chopped cilantro, along with a squeeze of fresh lemon and lime juice, round out this portion of our Spicy Chipotle Portobello Burrito Bowl.

Spicy Chipotle Portobello Burrito Bowl

Success Rice is the ORIGINAL no measure, no mess boil-in-bag rice that cooks perfectly every time and is ready in 10 minutes. It’s a great pantry staple, which can be used to make a variety of meals – breakfast, lunch or dinner. What I love is that it is conveniently packaged in premeasured colander-style bags. It’s my go-to rice. It’s also gluten-free, non-GMO and does not contain any additives or preservatives, which is important to me. With 4 varieties available, including Success® Whole Grain Brown Rice and Success® White Rice, and globally inspired aromatic varieties of Success® Rice, including fragrant Thai Jasmine or Basmati Rice, there’s a variety everyone in your family will love. For hundreds of recipe ideas like this one, special offers and more, join the Riceipe Club® Success is in the Bag.®

Spicy Chipotle Portobello Burrito Bowl

Grilled Veggies

Next up, we’ll head to the grill. You can also use a grill pan as I have here. I grilled and charred Portobello mushrooms, which are marinated in a smoky, spicy chipotle in adobo sauce. That marinade becomes caramelized and delicious! I give it a minute or two to cool before cutting into large chunks.

Spicy Chipotle Portobello Burrito Bowl

I used red, orange, yellow and green peppers, along with red onions which I grilled just for a few minutes and allowed to cool enough to handle. Then, they are cut into a dice. While the veggies are grilling, I like to prep the fresh tomato salsa.

Tomato Salsa

The tomato salsa is quick and simple consisting of diced Roma or Campari tomatoes, red onions and chopped flat-leaf Italian parsley.

Spicy Chipotle Portobello Burrito Bowl

Drain and rinse the black beans. They are ready to eat as is, but you can heat through if desired. If you have corn on the cob, go ahead and grill that too! Just scrape the kernels off the cob right into your burrito bowl! Canned or defrosted frozen corn also works perfectly fine. All that’s left to do is assemble your Spicy Chipotle Portobello Burrito Bowl!

Spicy Chipotle Portobello Burrito Bowl

To learn more about Success® Rice, visit them on FacebookTwitterPinterest, and Instagram.

Spicy Chipotle Portobello Burrito Bowl

Spicy Chipotle Portobello Burrito Bowl



  • 1 bag SUCCESS Boil-In-Bag Brown Rice - double the recipe if desired serves 2 people
  • 2 Bay Leaves
  • Juice of 1/2 small Lemon
  • Juice of 1/2 small Lime
  • 2 Tbl Cilantro OR Flat Leaf Italian Parsley chopped
  • *
  • The sauce from a jar of Chipotles in Adodo Sauce you won't need much
  • 2 Portobello Mushrooms gills removed
  • *
  • 2-3 Campari or Roma Tomatoes diced
  • 1/2 small Red Onion diced
  • 2 Tbl Cilantro OR Flat Leaf Italian Parsley chopped
  • *
  • 1/2 each Red, Green, Yellow and Orange Bell Pepper. diced
  • 1/2 small Red Onion diced
  • *
  • Vegan Sour Cream
  • Avocado cut into large chunks
  • Iceberg Lettuce Shreds
  • 1/4 C Black Beans drained and rinsed
  • 1/4 C Sweet Corn


  1. To make the Cilantro Lime Rice, prepare the SUCCESS Boil-In-Bag Rice according to the box instructions. Add 2 bay leaves to the cooking water.
  2. Drain and remove bay leaves. Add cilantro OR parsley, lemon juice and lime juice.
  3. Clean the mushrooms and using a spoon, scrape the gills out. I prefer the cleaner look without them.
  4. Combine the three ingredients for the salsa.
  5. Heat a grill or grill pan on high heat. Brush on a very small amount of oil to keep the mushrooms from sticking. Brush the top with adobo sauce. Cook for about 5 minutes on the first side. Flip and brush the other side. Cook just until the mushroom starts to become tender, but still has a firm texture to it. Remove from the grill, allow to cool for a minute or two and cut into bite sized chunks.
  6. I also grill the peppers and red onion for the fajita veggies just until barely tender and cut into a dice. Add the corn and black beans to this mixture.
  7. Arrange iceberg lettuce shreds on your plate along with the rice.
  8. Next comes the fajita veggies/beans and corn mixture.
  9. Top with the mushroom chunks
  10. Serve with a side vegan sour cream, avocado, salsa and garnish with lime wedges.
  11. Makes 2 generous servings.

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Spicy Chipotle Portobello Burrito Bowl
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