Main Dishesculinaryhill5.0
Chipotle Bowl
Tonight, stay in and build your own Chipotle Burrito Bowl with the copycat recipes you know and love. Fluffy rice, black beans, tender chicken, sweet corn salsa, tomato salsa, and lots of guacamole. It's great for lunch or dinner when you want fresh food fast.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●food processor
- ●measuring cup
- ●pan
- ●skillet
- ●cutting board
- ●pot
- ●strainer
- ●baking sheet
📝 Preparation Steps
1
To make the chicken:
2
To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach ½ cup.
garlic2 clovesadobo sauce (see note 1)1 tablespoonancho chile powder1 tablespoonground cumin1 teaspoondried oregano (see note 2)1 teaspoonSalt and freshly ground black peppersalt
3
Place the chicken in a large freezer-safe plastic bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least ⏱️ 30 minutes or overnight.
4
Heat 1 tablespoon olive oil in a large skillet until shimmering. Add chicken to the pan and cook, turning occasionally, until the temperature reaches 165 degrees on an internal thermometer. Remove to a cutting board and chop into small pieces. Season to taste with salt.
Salt and freshly ground black peppersalt
5
To make the rice:
6
Bring 4 cups water to a boil in a large pot. Add rice, bay leaf, and salt to taste (I like 1 teaspoons). Stir and return to a boil. Boil uncovered for 10 to ⏱️ 12 minutes.
bay leaf1Salt and freshly ground black peppersalt
7
Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot water. Pour into a large bowl. Stir in cilantro, lime juice, and lemon juice. Season to taste with salt.
bay leaf1lime juice1 teaspoonteaspoons lime juice1 1/2lemon juice1 teaspoonteaspoons lemon juice1 1/2Salt and freshly ground black peppersalt
8
To make the corn salsa:
9
Cook corn according to package directions. Spread on a baking sheet to cool. To a large bowl, add cooled corn, red onion, jalapeño peppers, poblano pepper, cilantro, lemon juice, and lime juice. Season to taste with salt. Serve with tortilla chips.
lemon juice1 teaspoonteaspoons lemon juice1 1/2lime juice1 teaspoonteaspoons lime juice1 1/2Salt and freshly ground black peppersalt
10
To make the tomato salsa:
11
In a medium bowl, combine tomatoes, red onion, cilantro, jalapeño, and lime juice. Season to taste with salt.
lime juice1 teaspoonteaspoons lime juice1 1/2Salt and freshly ground black peppersalt
12
To make the guacamole:
13
In a medium bowl, combine avocados, lemon juice, and lime juice. Mash until smooth. Stir in red onion, jalapeño, and cilantro. Season to taste with salt (I like ½ teaspoon).
lemon juice1 teaspoonteaspoons lemon juice1 1/2lime juice1 teaspoonteaspoons lime juice1 1/2Salt and freshly ground black peppersalt
14
To assemble the bowls:
15
Build each bowl with an equal amount of chicken, rice, black beans, corn salsa, tomato salsa, guacamole, and shredded cheese.
Nutrition Facts
calories
1100 kcal
fat Content
50 g
serving Size
1 bowl
fiber Content
19 g
sugar Content
7 g
sodium Content
1401 mg
protein Content
73 g
trans Fat Content
0.04 g
cholesterol Content
272 mg
carbohydrate Content
96 g
saturated Fat Content
16 g
unsaturated Fat Content
27 g
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