chicken burrito bowl
this is my take on my favorite burrito bowl at chipotle. i have saved so much money by making my own and having tons of it including leftovers! it is nice to have it in the fridge when that chipotle craving comes. please try with your favorite fixins. these salsas are great with just tortilla chips as well.
ingredients:
- 4 boneless skinless chicken thighs -
- 1 tablespoon onion powder -
- 1 tablespoon garlic powder -
- 3 teaspoons cumin -
- 2 teaspoons paprika -
- salt / pepper -
- - to make black beans
- 1 (15.5 ounce) can black beans - rinsed, drained
- 2 cloves garlic - minced
- 1/2 onion - chopped
- 1/4 cup water -
- 2 tablespoons cilantro -
- - cilantro lime rice
- 1 tablespoon canola oil -
- 1 1/2 cups long grain rice -
- 2 cloves garlic - minced
- 2 chicken bouillon cubes -
- 2 1/2 cups water -
- 1/2 lime - juiced
- 1 tablespoon cilantro - chopped
- - tomato salsa
- 2 tomatoes - seeded, chopped
- 1/2 lime - juiced
- 2 tablespoons cilantro - chopped
- 2 tablespoons olive oil -
- 1/2 onion - chopped
- 1 jalapeno - seeded, chopped
- salt/pepper -
- - corn salsa
- 1 (15 ounce) can corn - drained
- 1/2 lime - juiced
- 2 tablespoons cilantro -
- 2 tablespoons olive oil -
- 1/2 onion - chopped
- 1 jalapeno - seeded, chopped
- salt/pepper -
- - topping
- 1/2 cup sour cream -
instructions:
- lay chicken thighs onto a plastic cutting board. sprinkle the rub with salt/pepper to taste over the chicken generously. place into a ziploc bag, seal and let marinade for at least 30 minutes to overnight.
- preheat the grill. cook the chicken, 6 -8 minutes per side or until cooked through.
- black beans - in a medium saucepan, combine beans, onion, garlic and water. bring to a boil. reduce heat to medium low heat. add cilantro, and salt/pepper to taste. simmer for 5 - 7 minutes. set aside.
- cilantro lime rice - add the oil to a sauce pan and heat over medium heat. add the rice and garlic to the oil and saute for 2 minutes on medium heat stirring frequently. add the chicken boullion, and water; bring to a boil. cover and cook on low for 15 minutes or until all the broth is absorbed. let rest for 5 minutes and fluff. stir in lime juice and chopped cilantro.
- tomato salsa - combine tomatoes, lime juice, cilantro, olive oil, chopped onion, jalapeno and salt/pepper to taste in a small bowl.
- corn salsa - combine corn, lime juice, cilantro, olive oil, chopped onion and salt/pepper to taste in a medium bowl.
- place the desired amount of cilantro lime rice on each plate. top each serving with grilled chicken and black beans. spoon some of the tomato and corn salsas with the liquid over the top and garnish with a dollop of sour cream.
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