Copycat Chipotle Burrito Bowl
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Ingredients
- CHIPOTLE CHICKEN
- 1/2 red onion, coarsely chopped
- 2 cloves garlic
- 1 chipotle chile in adobo, plus 2 tbsp. sauce
- 3 tbsp. vegetable oil
- Juice of 1 lime
- 1 tsp. dried oregano
- 1/2 tsp. ground cumin
- Kosher salt
- Freshly ground black pepper
- 1 lb. boneless, skinless chicken breasts
- 1 tbsp. unsalted butter
- 1 c. basmati rice, rinsed, drained
- 1/2 tsp. kosher salt
- Juice of 2 limes, divided
- 2 c. water
- 1 tbsp. chopped fresh cilantro
- 2 tbsp. neutral oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 (15.5-oz.) cans black beans, undrained
- 1 c. water
- 1 tsp. chipotle chile powder
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 bay leaf
- Kosher salt
- Freshly ground black pepper
- 24 oz. frozen corn, cooked
- 1 medium red onion, chopped
- 1 small jalapeño, stemmed, seeded, finely chopped
- 1/4 c. fresh cilantro, chopped
- 1 tbsp. fresh lemon juice
- 1 tbsp. fresh lime juice
- Kosher salt
- Guacamole, pico de gallo, sour cream, fresh cilantro, and lime wedges, for serving
CILANTRO-LIME RICE
BLACK BEANS
CORN SALSA
ASSEMBLY
Step 1
In a food processor, blend onion, garlic, chile, adobo sauce, oil, lime juice, oregano, and cumin until smooth; season with salt and pepper.
Step 2
Transfer to a large resealable bag. Add chicken and rub all over to coat. Refrigerate at least 2 hours or up to overnight.
Step 3
Prepare a grill for high heat; heat 5 minutes. Remove chicken from marinade and discard marinade. Grill chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board; set aside.
CILANTRO-LIME RICE
Step 1
In a large saucepan over low heat, melt butter. Add rice, salt, and juice from 1 lime and cook, stirring, until coated, about 1 minute. Add water and bring to a boil. Cover and reduce heat to low. Cook until rice is tender, 22 to 25 minutes.
Step 2
Fold in cilantro and top with remaining lime juice.
BLACK BEANS
Step 1
In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add garlic, and cook, stirring, until fragrant, about 1 minute more.
Step 2
Add beans, some bean liquid, water, chile powder, oregano, cumin, and bay leaf and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 15 to 20 minutes; season with salt and pepper.
CORN SALSA
In a large bowl, toss corn, onion, jalapeño, cilantro, lemon juice, and lime juice to combine; season with salt and pepper.
ASSEMBLY
Step 1
Slice reserved chicken into 1" pieces.
Step 2
Divide rice among bowls. Top with chicken, beans, corn salsa, guacamole, pico de gallo, sour cream, and cilantro. Serve with lime wedges alongside.