Copycat Chipotle Burrito Bowl
Ingredients
- ½red onion
- 2 clovegarlic
- 1chipotle chile in adobo
plus 2 tbsp. sauce
- 3 tbspvegetable oil
- Juice of 1 lime
- 1 tsporegano
- ½ tspground cumin
- Kosher salt
- Freshly ground black pepper
- 1 lbboneless
skinless chicken breasts
- 1 tbspunsalted butter
- 1 cbasmati rice
- ½ tspkosher salt
- Juice of 2 limes
divided
- 2 cwater
- 1 tbspfresh cilantro
- 2 tbspneutral oil
- 1 mediumyellow onion
- 3 clovegarlic
- 2cans black beans
undrained, 15.5-oz.
- 1 cwater
- 1 tspchipotle chile powder
- 1 tspground cumin
- 1bay leaf
- 24 ozcorn
cooked
- 1 mediumred onion
- 1 smalljalapeño
stemmed
- ¼ cfresh cilantro
- 1 tbspfresh lemon juice
- 1 tbspfresh lime juice
- Guacamole
pico de gallo, sour cream, fresh cilantro, and lime wedges, for serving
Directions
Chipotle chicken
- 1
In a food processor, blend onion, garlic, chile, adobo sauce, oil, lime juice, oregano, and cumin until smooth; season with salt and pepper.
- 2
Transfer to a large resealable bag. Add chicken and rub all over to coat. Refrigerate at least 2 hours or up to overnight.
- 3
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
- 1
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.
- 2
Fold in cilantro and top with remaining lime juice.
Black beans
- 1
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.
- 2
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.
Assembly
- 1
Slice reserved chicken into cubes.
- 2
Divide rice among bowls. Top with chicken, beans, corn salsa, guacamole, pico de gallo, sour cream, and cilantro. Serve with lime wedges alongside.
Copycat Chipotle Burrito Bowl
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About this Recipe
Craving that vibrant, customizable Chipotle burrito bowl experience right in your own kitchen? This copycat recipe brings all the authentic flavors you love, perfect for a satisfying dinner or a festive Cinco de Mayo gathering. It's designed to let you build your ultimate bowl with fresh, zesty ingredients.
What makes this Copycat Chipotle Burrito Bowl truly special is the depth of flavor built into each component, from the smoky chipotle chicken to the bright cilantro lime rice and zesty corn salsa. This approach ensures every element contributes to a harmonious, restaurant-quality taste, allowing you to load it up exactly how you like it for a personalized meal.
Prepare for a symphony of tastes and textures in every spoonful of this homemade burrito bowl. You'll savor the tender, smoky chipotle-marinated chicken, perfectly paired with fluffy, aromatic cilantro lime rice. The seasoned black beans add a hearty foundation, while the crisp corn salsa delivers a refreshing, slightly spicy crunch from the jalapeño. With fresh guacamole, cool sour cream, and vibrant pico de gallo available for serving, this bowl is a burst of fresh, Mexican-inspired flavors that feels both comforting and exhilarating.
One of the best parts of this burrito bowl is making it your own. You can easily swap the chipotle chicken for extra seasoned black beans to keep it vegetarian. For a different twist on the salsa, try adding diced bell peppers to the corn mixture. If you're short on time, using store-bought pico de gallo and guacamole can make assembly quicker without sacrificing flavor.
These customizable Copycat Chipotle Burrito Bowls are ideal for everything from casual weeknight dinners to vibrant summer lunches and festive Cinco de Mayo celebrations. Serve them with extra lime wedges and fresh cilantro to brighten every serving.