Chipotle Burrito Bowl

Lunch
Dinner
Published

November 24, 2023

Source

Prep Time Cook Time Total Time Servings

3 hours

Ingredients

Chipotle Chicken

  • ½ red onion, coarsely chopped
  • 2 cloves garlic
  • 1 chipotle chile in adobo, plus 2 tablespoons adobo sauce
  • 3 tablespoons vegetable oil
  • Juice of 1 lime
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pound boneless, skinless chicken breasts

Cilantro-Lime Rice

  • 1 tablespoon unsalted butter
  • 1 cup basmati rice, rinsed and drained
  • ½ teaspoon kosher salt
  • Juice of 2 limes, divided
  • 2 cups water
  • 1 tablespoon chopped fresh cilantro

Black Beans

  • 2 tablespoons neutral oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 (15.5-ounce) cans black beans, undrained
  • 1 cup water
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Corn Salsa

  • 24 ounces corn, cooked
  • 1 medium red onion, chopped
  • 1 small jalapeño, stemmed, seeded, and finely chopped
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • Kosher salt, to taste

Instructions

1. Chicken

  1. In a food processor, blend onion, garlic, chipotle chile, adobo sauce, oil, lime juice, oregano, and cumin until smooth. Season with salt and pepper.
  2. Transfer to a large resealable bag, add chicken, and coat evenly. Refrigerate for at least 2 hours or up to overnight.
  3. Preheat a grill to high heat. Remove chicken from marinade and discard remaining marinade. Grill chicken until cooked through (internal temperature 165°F), about 8 minutes per side. Transfer to a cutting board and set aside.

2. Rice

  1. In a large saucepan over low heat, melt butter. Add rice, salt, and juice from 1 lime; stir to coat, about 1 minute.
  2. Add water and bring to a boil. Cover, reduce heat to low, and cook until rice is tender, 22–25 minutes.
  3. Fold in cilantro and drizzle with remaining lime juice.

3. Beans

  1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
  2. Add garlic and cook until fragrant, about 1 minute.
  3. Add beans (with some liquid), water, chile powder, oregano, cumin, and bay leaf. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until thickened, 15–20 minutes. Season with salt and pepper.

4. Corn Salsa

  1. In a large bowl, toss together corn, onion, jalapeño, cilantro, lemon juice, and lime juice. Season with salt and pepper.

Assembly

  1. Slice reserved chicken into 1-inch pieces.
  2. Divide rice among bowls. Top with chicken, beans, corn salsa, guacamole, pico de gallo, sour cream, and fresh cilantro.
  3. Serve with lime wedges on the side.