Chipotle Burrito Bowl

culinaryhill.com

Mom2sandb

subheading: For the chicken:

¼ medium red onion coarsely chopped

2 cloves garlic

1 tablespoon adobo sauce (see note 1)

1 tablespoon ancho chile powder

1 tablespoon olive oil plus 1 tablespoon for oiling the pan

1 teaspoon ground cumin

1 teaspoon dried oregano (see note 2)

Salt and freshly ground black pepper

2 pounds boneless, skinless chicken thighs

subheading: For the rice:

1 cup basmati rice

1 bay leaf

salt

1 tablespoon fresh cilantro minced

1 tablespoon fresh lemon juice from 1 lemon

tablespoon fresh lime juice from 1 lime

subheading: For the corn salsa:

12 ounces frozen corn

¼ cup red onion finely chopped

1 medium roasted poblano pepper diced

1 jalapeño pepper stemmed, seeded, and finely chopped

2 tablespoons fresh cilantro minced

1 ½ teaspoons fresh lemon juice from 1 lemon

1 ½ teaspoons fresh lime juice from 1 lime

salt

subheading: For the tomato salsa:

1 pound tomatoes cut into ¼-inch pieces

¼ cup red onion finely chopped

¼ cup fresh cilantro minced

3 jalapeño peppers seeded, stemmed, and finely chopped

2 teaspoons fresh lime juice from 1 lime

salt

subheading: For the guacamole:

2 large avocados halved and pitted

1 teaspoon fresh lemon juice from 1 lemon

1 teaspoon fresh lime juice from 1 lime

¼ cup red onion finely chopped

1 to 2 tablespoons fresh cilantro minced

½ jalapeño peppers seeded, stemmed, and finely chopped

salt

subheading: For assembling the bowls:

1 (15 ounce) can black beans rinsed and drained (see note 3)

2 cups shredded cheddar cheese shredded

Directions at culinaryhill.com

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