Copycat Burrito Bowls

today.com

rHonda

subheading: For the Chicken:

1 poundboneless, skinless chicken breasts

2 chipotle peppers, chopped, and 1 tablespoon adobo sauce from 1 7-ounce can chipotles in adobo

1 large garlic clove, minced

1 tablespoonfresh oregano leaves or ½ teaspoon dried oregano

4 tablespoonscanola oil, divided (see below)

subheading: For the Cilantro-Lime Rice:

1¼ cups water

2 tablespoonslime juice

2 tablespoonslemon juice

½ teaspoonkosher salt

1 cuplong-grain white rice

2 tablespoonsminced fresh cilantro

subheading: For the Black Beans:

1 tablespooncanola oil

½ smallyellow or white onion, minced

2 garlic cloves, minced

1 teaspoonfresh minced oregano or ½ teaspoon dried oregano

2 15-ouncecans black beans

1 tablespoonadobo sauce from 1 7-ounce can chipotles in adobo

subheading: For the Corn Salsa:

1½ cups thawed frozen white corn

¼ cupminced red onion

1 smalljalapeno pepper, stemmed, de-seeded and minced

1 tablespoonminced fresh cilantro

Juice of ½ large lime

subheading: Additional Toppings:

Pico de gallo, tomatillo salsa and/or hot salsa

shredded cheddar or Monterey Jack cheese

sour cream

guacamole

shredded lettuce

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