Valerie's Kitchen - Chipotle Burrito Bowl (Restaurant Copycat)
⏱️ 40 minutes👥 4 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 2 cups long-grain white rice
- •- 1 lime, juiced
- •- 1/4 cup fresh cilantro, chopped
- •- 1 lb boneless chicken thighs
- •- 2 tbsp chipotle peppers in adobo sauce, minced
- •- 2 tbsp olive oil
- •- 1 large red bell pepper, sliced
- •- 1 medium yellow onion, finely diced
- •- 2 cloves garlic, crushed
- •- 1 can black beans, drained and rinsed
- •- 1 cup corn kernels
- •- 1 cup fresh pico de gallo
- •- 1/2 cup sour cream
- •- 1/4 cup queso fresco, crumbled
- •- Salt and freshly ground black pepper to taste
Instructions
- 11. Rinse rice under cold water until water runs clear. Cook rice in rice cooker or pot with 4 cups water.
- 22. Once rice is cooked, fluff with fork and mix in lime juice and chopped cilantro. Season with salt.
- 33. Marinate chicken thighs with minced chipotle peppers, 1 tbsp olive oil, crushed garlic, salt, and pepper for 15 minutes.
- 44. Heat remaining olive oil in cast-iron skillet. Sear chicken until internal temperature reaches 165°F, about 6-7 minutes per side.
- 55. Simultaneously, sauté bell peppers and onions until slightly charred, about 4-5 minutes.
- 66. Warm black beans and corn in separate pan.
- 77. Slice chicken into thin strips after resting for 3 minutes.