Description
Skip the drive-thru line and master this Copycat Chipotle Burrito Bowl at home that tastes even better than the real thing. Your wallet will thank you, and so will your taste buds.
Ingredients
Scale
- 2 cups long-grain white rice
- 3 cups water
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 3 tablespoons fresh lime juice
- ½ cup fresh cilantro, chopped
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (15oz) black beans, rinsed and drained
- 1 can (15oz) corn kernels, drained
- 1 cup pico de gallo
- 1 cup guacamole
- 1 cup shredded Monterey Jack or cheddar cheese
- ½ cup sour cream
- Lime wedges and extra cilantro for garnish
Instructions
- Rinse rice until water runs clear. Cook with water, oil, and salt. Bring to boil, reduce heat, cover and simmer 15-20 minutes. Let sit covered 10 minutes, then fluff with fork and mix in lime juice and cilantro.
- Combine chicken seasonings in a bowl. Add chicken and 1 tablespoon olive oil, toss to coat. Marinate 30 minutes. Heat remaining oil in skillet over medium-high heat. Cook chicken 5-7 minutes per side until done. Rest 5 minutes before dicing.
- Heat black beans with a pinch of cumin, garlic powder, and salt for 5 minutes until warm.
- Char corn in a dry skillet for 3-4 minutes, stirring occasionally.
- Assemble bowls: Start with rice, add chicken, beans, and corn. Top with pico de gallo, guacamole, cheese, and sour cream. Garnish with cilantro and lime wedges.
- For meal prep, store components separately in refrigerator for up to 4 days.