Fish Burrito Bowls Recipe

This spicy seafood rice bowl has all your favorites in it!

This tasty rice bowl packs a spicy punch! You can substitute the dory fillets with any firm, white, fleshy fish like tilapia, lapu lapu, or even halibut.

Fish Burrito Bowls Recipe

Roselle Miranda
This spicy seafood rice bowl has all your favorites in it!
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Others
Servings 6


Fish Burrito Bowls Ingredients

  • 1/4 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon Salt or to taste
  • 1/4 teaspoon ground black pepper or to taste
  • 1 Small red onion peeled, sliced
  • 2 cloves Garlic chopped
  • 1/4 Cup black beans drained, rinsed
  • 1/2 Cup kidney beans drained, rinsed
  • 1/2 Cup pinto beans drained, rinsed
  • 1/2 Cup chickpeas drained, rinsed
  • 1/2 Cup sweet corn kernels drained, rinsed
  • 1/2 Cup tomatoes diced
  • 1 Cup red rice uncooked, rinsed
  • 2 cups water
  • 1 cube chicken bouillon
  • 3 fillets cream dory cut into large chunks
  • Salt to taste
  • ground black pepper to taste
  • Oil for frying
  • cilantro chopped, for serving
  • cheddar cheese grated, for serving
  • sour cream for serving


  • Preheat rice cooker.
  • In a small bowl, mix cumin, chili powder, salt, and ground black pepper.
  • Pour in oil into the rice cooker, and cook onion and garlic. Add spice mixture and remaining ingredients, except fish. Stir to mix, cover, and cook.
  • Generously season fish with salt and ground black pepper. Set aside.
  • When rice finishes cooking, uncover and stir. Top with fish chunks. Cover, and cook again until fish is opaque and rice is tender. Serve in bowls topped with cheese, cilantro, and sour cream. Recipe originally published in the July 2015 issue of Good Housekeeping Philippines.
Keyword burrito
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