I’m gonna regret saying this, but maybe Chipotle had it right. 

Yeah. I already regret it. 

I’m genuinely sick of reading about homeboy that ate Chipotle for however many days and built muscle or blah, blah, blah. But after having a really intense craving for white-people Mexican food, I finally caved and decided to take on the bowl myself. I loaded ‘em fat, upped the protein ante with some yolky fried eggs, and didn’t charge .50cents for the extra guac. 

I couldn’t beat ‘em, so I joined them. The result? An almost perfect meal for anyone who eats 30% fat, 30% carbs, and 40% protein. 

Extra points for Beijingers: the only items I could not access at the markets in my hutong were the onion powder, ground coriander, oregano, and garlic powder, making this a super accessible non-Chinese meal. Take a trip to Chez Gerard near Wudaoying, for bulk spices on the cheap, or any import store.


Serves 2, 60 minutes


  • 1lb (500g) boneless, skinless chicken breast (or meat of choice, macros are for chicken breast)
  • 1 cup pinto beans, cooked 
  • 2 cups white rice, cooked
  • 1 avocado, mashed
  • 1 tomato, diced
  • 1/4 red onion, finely chopped
  • 1/2 white onion, 1/4 sliced, 1/4 finely chopped
  • 1/2 cup cilantro, chopped
  • 1 bulb of garlic, minced
  • 2 limes, juice of
  • 2 cups chicken broth or water + 1/4 cup broth or water
  • Mexican seasoning, recipe follows 
  • salt and pepper to taste 
  • 4 eggs, fried


  • 1-2 teaspoons ground red pepper (can use chipotle, cayenne, etc)
  • 1 teaspoon cumin 
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ground coriander seed
  • 1/4 teaspoon oregano 


  1. Mix together spices and coat chicken breasts with entire mixture, set aside. Heat 1/2 tablespoon of olive oil in a large pan, add about 4-5 cloves worth or minced garlic and 1/4 sliced white onion, sauté over medium heat until fragrant. Add chicken breasts and sauté until golden on both sides, 5-7 minutes. Let cool, and then shred with fork. Alternatively, slow cook on low for 8 hours, or pressure cook on high for one hour.
  2. Mash your avocado, add in your diced tomatoes and remaining diced onion. Squeeze juice of 1/2 lime, add a pinch of cumin, salt to taste, and fold in diced cilantro to taste. Mix evenly, store in fridge until just before serving. 
  3. Over medium heat in large pan, or in a rice or pressure cooker, sauté remaining garlic and chopped white onion in 1/2 tablespoon of olive oil. Add in uncooked rice and sauté for a few minutes with garlic and onion. Add remaining lime juice, chicken broth, and a pinch of cumin. Stir evenly and let cook for 30 minutes on low heat.
  4. While the rice is cooking, drain and rinse pinto beans, simmer over low heat with the remaining 1/4 cup broth.
  5. While beans are simmering and rice is cooking, fry 4 eggs. 
  6. Once rice is finished, fold in remaining chopped cilantro, add one cup of rice on each plate, layer on beans, chicken, guacamole, and eggs. Serve immediately!