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Chipotle Burrito Bowl Copycat

A fresh and flavorful homemade version of the famous Chipotle burrito bowl featuring cilantro lime rice, smoky chicken, and corn salsa.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 Bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chipotle Chicken
  • 2 lbs boneless skinless chicken thighs
  • 2 tbsp chipotle peppers in adobo finely chopped
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tbsp vegetable oil
Cilantro Lime Rice
  • 1 cup long-grain white rice rinsed
  • 2 cups water
  • 1 bay leaf
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp lime juice
  • 1 tbsp butter or oil
Toppings & Assembly
  • 15 oz black beans canned, drained
  • 1 cup sweet corn
  • 1 cup pico de gallo
  • 1 cup guacamole
  • 1 cup shredded cheese Monterey Jack
  • 0.5 cup sour cream

Equipment

  • Large skillet or grill pan
  • Saucepan
  • Cutting Board
  • Mixing bowls

Method
 

  1. Combine oil, chipotle peppers, and spices in a bowl. Add chicken and marinate for at least 30 minutes.
  2. Simmer rice with water, bay leaf, and butter for 15-18 minutes. Remove from heat, remove bay leaf, and stir in cilantro and lime juice.
  3. Mix corn with diced red onion, jalapeño, cilantro, and lime to create the corn salsa.
  4. Grill or pan-sear chicken over medium-high heat for 5-7 minutes per side until charred and cooked through. Chop into cubes.
  5. Warm the black beans in a small saucepan with a pinch of cumin.
  6. Assemble bowls: Rice first, then beans, chicken, salsas, cheese, guacamole, and sour cream.

Notes

For extra spice, include the seeds from the jalapeño in the corn salsa.