Copycat Chipotle Burrito Bowl

evolvingtable.com

Kimberley H

subheading: For the Chipotle Chicken:

¼ cup chipotle chiles in adobo sauce 1 chile + sauce

¼ cup red onion finely diced

2 cloves garlic finely minced

2 Tbsp. lime juice

1 tsp. chile powder

1 tsp. cumin

1 tsp. oregano dried

1 tsp. brown sugar

1 ½ tsp. salt

½ tsp. black pepper

3 Tbsp. oil divided

1 ¼ to 1 ½ lbs. chicken breasts or thighs

subheading: For the Cilantro Lime Rice:

1 cup white rice long grain

1 ¾ cup water

2 Tbsp. oil divided

1 tsp. salt to taste

2 Tbsp. lime juice freshly squeezed

¼ cup chopped cilantro leaves

subheading: For the Corn Salsa:

16 oz. corn previously frozen, thawed*

¼ cup cilantro finely chopped

¼ cup red onion finely diced

1 jalapeno finely diced

2 Tbsp. lime juice freshly squeezed

1 Tbsp. lemon juice freshly squeezed

½ tsp. cumin

½ tsp. Salt to taste

¼ tsp. black pepper to taste

subheading: For the Guacamole:

2 large avocados ripe

2 tsp. lime juice

2 Tbsp. cilantro finely chopped

¼ tsp. salt to taste

Pinch of black pepper

subheading: For the Burrito Bowls:

Tomatoes seeds removed, finely diced*

Black beans canned, rinsed and drained

Sour cream

Shredded cheese

Directions at evolvingtable.com

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