What's the secret to that Chipotle restaurant taste? Chipotle peppers!
These DIY burrito bowls are a favorite of ours and so I wanted to spread the love. We used this recipe as our guide.
P.S. Sub out the basmati rice for cauliflower rice and make it even lower in carbs!
Ingredients for Chicken and Marinade:
2 chicken breasts
3 Chipotle peppers, diced and in adobo sauce (we used the kind in the can)
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon black pepper
1 tablespoon vegetable oil
Ingredients for Rice:
1 cup basmati rice (or can sub for white rice or cauliflower rice)
1 lime
4 tablespoons of chopped cilantro
Other Ingredients: Sour Cream, Charred Corn, 2 Avocado, 2 Roma Tomato, 1 Red Onion, Black Beans, Shredded Cheese
Instructions for Chicken and Rice:
1. Cut raw chicken into strips and marinate that chicken for at least one hour in the fridge by mixing the ingredients listed above for "chicken and marinade".
2. Prepare rice per package instructions, except squeeze the lime into the water when it begins boiling so that when you simmer it, the lime flavor soaks into the rice.
3. When rice is done cooking, you can add cilantro and fluff with fork.
4. Grill or bake chicken and place it on the rice bowl.
5. Top rice bowl with pico, guacamole, beans, charred corn, sour cream, and shredded cheese
Pico Instructions:
Mix some diced onion, diced tomato, and lime juice in a bowl.
Add a few tablespoons of chopped cilantro and stir
Guacamole Instructions:
Dice 2 Roma tomatoes and 1/4 Cup of Red Onion.
Squeeze 1/2 Lime over tomatoes and onion.
Mash in 2 Avocados
Add 2 cloves of diced garlic
Add 1/2 teaspoon of Cumin and a pinch of salt
Stir it all up
Optional - Bacon
Chipotle Black Beans Instructions:
Heat black beans on stove on medium/low and add 1/4 cup diced onion to mixture. Throw in 2-3 Chipotle peppers leftover in the can that you didn't use in your marinade and a little adobo sauce. Warm the mixture.
Charred Corn Instructions:
I used frozen corn (fresh would be ideal) and put it in a pan with 1 tablespoon of oil on medium/high heat. Sprinkled a little chili powder, salt, and pepper over the corn and cooked until blackened. Then I put the corn in the fridge for use on the bowls.
*Apparently Trader Joes has frozen southwestern corn that works well for this.
Can't wait to make these again soon!