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Chipotle Burrito Bowl

Chipotle Burrito Bowl Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 2 tbsp minced chipotle peppers in adobo sauce, plus 1 tbsp adobo sauce from the can
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • ½ tsp salt, plus more to taste
  • 1 cup long-grain white rice, rinsed
  • 1 lime, zest and juice
  • ¼ cup chopped fresh cilantro
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen, thawed)
  • 1 small red onion, diced
  • 1 jalapeño, seeds removed and minced (optional)
  • 1 cup cherry tomatoes, quartered
  • For serving: shredded romaine, shredded cheese, sour cream, guacamole, or hot sauce

Method
 

  1. In a saucepan, combine rice, 2 cups water, and a pinch of salt. Bring to a boil, cover, and simmer on low for 15 minutes. Remove from heat and let rest 5 minutes. Fluff and stir in lime zest, juice, and cilantro.
  2. Season chicken with cumin, salt, and pepper. Heat oil in a skillet over medium-high. Sear chicken 5 minutes per side until cooked through (165°F). Add chipotle, adobo sauce, and garlic; cook 1 minute. Rest, then slice.
  3. In the same skillet over medium-high, add corn and let char without stirring for about 2 minutes. Stir once and cook 1 to 2 minutes more. Add beans, onion, and jalapeño; cook until warm, 2 minutes. Season with salt and a squeeze of lime.
  4. Divide rice among bowls. Top with sliced chicken, corn and bean mixture, tomatoes, and any other toppings. Serve warm.

Notes

If you want to save even more time, pick up a rotisserie chicken and toss the shredded meat with the chipotle mixture in a hot pan for a minute. The rice needs its full covered rest after cooking; do not skip it or it will be gummy.