Copycat Chipotle Burrito Bowl

• servings: 4 servings
• active time: 40 minutes
• total time: 3 hours

Ingredients

1/2 red onion, coarsely chopped

2 cloves garlic

1 chipotle chile in adobo, plus 2 tbsp. sauce

3 tbsp. vegetable oil

Juice of 1 lime

1 tsp. dried oregano

1/2 tsp. ground cumin

Kosher salt

Freshly ground black pepper

1 lb. boneless, skinless chicken breasts

1 tbsp. unsalted butter

1 c. basmati rice, rinsed, drained

1/2 tsp. kosher salt

Juice of 2 limes, divided

2 c. water

1 tbsp. chopped fresh cilantro

2 tbsp. neutral oil

1 medium yellow onion, chopped

3 cloves garlic, finely chopped

2 (15.5-oz.) cans black beans, undrained

1 c. water

1 tsp. chipotle chile powder

1 tsp. dried oregano

1 tsp. ground cumin

1 bay leaf

Kosher salt

Freshly ground black pepper

24 oz. frozen corn, cooked

1 medium red onion, chopped

1 small jalapeño, stemmed, seeded, finely chopped

1/4 c. fresh cilantro, chopped

1 tbsp. fresh lemon juice

1 tbsp. fresh lime juice

Kosher salt

Guacamole, pico de gallo, sour cream, fresh cilantro, and lime wedges, for serving

Directions

Chipotle Chicken

In a food processor, blend onion, garlic, chile, adobo sauce, oil, lime juice, oregano, and cumin until smooth; season with salt and pepper.

Transfer to a large resealable bag. Add chicken and rub all over to coat. Refrigerate at least 2 hours or up to overnight.

Prepare a grill for high heat; heat 5 minutes. Remove chicken from marinade and discard marinade. Grill chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board; set aside.

Cilantro-Lime Rice

In a large saucepan over low heat, melt butter. Add rice, salt, and juice from 1 lime and cook, stirring, until coated, about 1 minute. Add water and bring to a boil. Cover and reduce heat to low. Cook until rice is tender, 22 to 25 minutes.

Fold in cilantro and top with remaining lime juice.

Black Beans

In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add garlic, and cook, stirring, until fragrant, about 1 minute more.

Add beans, some bean liquid, water, chile powder, oregano, cumin, and bay leaf and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 15 to 20 minutes; season with salt and pepper.

Corn Salsa

In a large bowl, toss corn, onion, jalapeño, cilantro, lemon juice, and lime juice to combine; season with salt and pepper.

Assembly

Slice reserved chicken into cubes.

Divide rice among bowls. Top with chicken, beans, corn salsa, guacamole, pico de gallo, sour cream, and cilantro. Serve with lime wedges alongside.