Copycat Chipotle Burrito Bowl

Copycat Chipotle Burrito Bowl

Ingredients:

For the Chipotle Chicken:

• 1/2 red onion, coarsely chopped
• 2 cloves garlic
• 1 chipotle chile in adobo, plus 2 tbsp. adobo 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

For the Cilantro-Lime Rice:

• 1 tbsp. unsalted butter
• 1 cup basmati rice, rinsed and drained
• 1/2 tsp. kosher salt
• Juice of 2 limes, divided
• 2 cups water
• 1 tbsp. chopped fresh cilantro

For the Black Beans:

• 2 tbsp. neutral oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, finely chopped
• 2 (15.5-oz.) cans black beans, undrained
• 1 cup water
• 1 tsp. chipotle chili powder
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1 bay leaf
• Kosher salt
• Freshly ground black pepper

For the Corn Salsa:

• 24 oz. frozen corn, cooked
• 1 medium red onion, chopped
• 1 small jalapeño, stemmed, seeded, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp. fresh lemon juice
• 1 tbsp. fresh lime juice
• Kosher salt

For Assembly:

• Guacamole
• Pico de gallo
• Sour cream
• Fresh cilantro
• Lime wedges

Directions:

Chipotle Chicken:

1. In a food processor, blend red onion, garlic, chipotle chile, adobo sauce, vegetable oil, lime juice, oregano, and cumin until smooth. Season with salt and pepper.
2. Transfer the marinade to a large resealable bag. Add the chicken and rub to coat. Refrigerate for at least 2 hours or overnight.
3. Preheat the grill to high heat. Remove chicken from the marinade and discard the marinade. Grill chicken until cooked through and an instant-read thermometer inserted into the thickest part reads 165°F, about 8 minutes per side. Transfer to a cutting board and let rest.

Cilantro-Lime Rice:

1. In a large saucepan over low heat, melt butter. Add rice, salt, and juice from 1 lime. Cook, stirring, until rice is coated, about 1 minute.
2. Add water and bring to a boil. Cover, reduce heat to low, and cook until rice is tender and water is absorbed, 22 to 25 minutes.
3. Fold in chopped cilantro and top with the remaining lime juice.

Black Beans:

1. In a large skillet over medium heat, heat oil. Cook the onion, stirring occasionally, until tender and golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
2. Add black beans with some of their liquid, water, chili powder, oregano, cumin, and bay leaf. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until thickened and beans are warmed through, about 15 to 20 minutes. Season with salt and pepper.

Corn Salsa:

1. In a large bowl, combine corn, red onion, jalapeño, cilantro, lemon juice, and lime juice. Toss to mix and season with salt.

Assembly:

1. Slice the cooked chicken into bite-sized cubes.
2. Divide rice among bowls. Top with chicken, black beans, corn salsa, guacamole, pico de gallo, sour cream, and fresh cilantro. Serve with lime wedges on the side.