Copycat Chipotle Burrito Bowl

Ingredients

CHIPOTLE CHICKEN

• 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

CILANTRO-LIME RICE

• 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

BLACK BEANS

• 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

CORN SALSA

• 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

ASSEMBLY

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

Directions

CHICKEN

1. Step 1In a food processor, blend onion, garlic, chile, adobo sauce, oil, lime juice, oregano, and cumin until smooth; season with salt and pepper.
2. Step 2Transfer to a large resealable bag. Add chicken and rub all over to coat. Refrigerate at least 2 hours or up to overnight. 
3. Step 3Prepare 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. Step 1In 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. Step 2Fold in cilantro and top with remaining lime juice.

BLACK BEANS

• Step 1In 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.
• Step 2Add 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 SALSAIn a large bowl, toss corn, onion, jalapeño, cilantro, lemon juice, and lime juice to combine; season with salt and pepper.

ASSEMBLY

• Step 1Slice reserved chicken into 1″ pieces. 
• Step 2Divide rice among bowls. Top with chicken, beans, corn salsa, guacamole, pico de gallo, sour cream, and cilantro. Serve with lime wedges alongside.