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Reply to "Burrito bowls for a family of 4 costs $50? Might as well just order Chipotle next time, right?"
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[quote=Anonymous]Chipotle Burrito Bowl Dupe Recipe Serves: 4 Prep Time: 20 minutes Cook Time: 30 minutes Ingredients For the Chicken (or Protein of Choice): 1 lb boneless, skinless chicken thighs or breasts (or substitute with steak, tofu, or barbacoa-style beef) 2 tbsp olive oil 1 tsp chili powder 1 tsp ground cumin 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp dried oregano 1/2 tsp salt 1/4 tsp black pepper Juice of 1 lime 1 tbsp adobo sauce (from a can of chipotle peppers in adobo, optional for heat) For the Cilantro-Lime Rice: 1 cup long-grain white rice (or brown rice) 2 cups water or chicken broth 1 tbsp olive oil or butter 1/2 tsp salt Juice of 1 lime 1/4 cup chopped fresh cilantro For the Black Beans (or Pinto Beans): 1 can (15 oz) black beans or pinto beans, drained and rinsed 1/2 tsp ground cumin 1/2 tsp garlic powder 1/4 tsp salt 1/4 cup water or chicken broth For the Corn Salsa: 1 cup frozen or fresh corn kernels (thawed if frozen) 1/4 cup diced red onion 1 jalapeño, seeded and finely diced (optional) 2 tbsp chopped fresh cilantro Juice of 1/2 lime Salt to taste For the Guacamole (Optional): 2 ripe avocados 1/4 cup diced red onion 1 small tomato, diced 1 tbsp lime juice 1/4 tsp salt 1/4 tsp garlic powder Additional Toppings: Shredded romaine lettuce Sour cream or Greek yogurt Shredded Monterey Jack or cheddar cheese Pico de gallo or fresh salsa Hot sauce or extra adobo sauce Instructions Marinate and Cook the Chicken: In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, lime juice, and adobo sauce. Add chicken and coat evenly. Let marinate for 15–30 minutes (or up to 4 hours in the fridge for more flavor). Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–6 minutes per side until cooked through (internal temp 165°F/74°C). Let rest for 5 minutes, then chop into bite-sized pieces. Make the Cilantro-Lime Rice: Rinse rice under cold water until water runs clear. In a medium pot, bring water or broth to a boil. Add rice, olive oil, and salt. Reduce heat to low, cover, and simmer for 15 minutes (or according to package instructions). Fluff with a fork. Stir in lime juice and cilantro. Set aside. Prepare the Beans: In a small saucepan over medium heat, combine beans, cumin, garlic powder, salt, and water or broth. Simmer for 5–7 minutes until warmed through and slightly thickened. Keep warm. Make the Corn Salsa: In a bowl, combine corn, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Mix well and set aside. Make the Guacamole (Optional): Mash avocados in a bowl until smooth. Stir in red onion, tomato, lime juice, salt, and garlic powder. Adjust seasoning to taste. Assemble the Bowls: Divide cilantro-lime rice among 4 bowls. Add a portion of chicken, beans, and corn salsa to each bowl. Top with guacamole, shredded lettuce, sour cream, cheese, pico de gallo, or any other desired toppings. Drizzle with hot sauce or extra lime juice if desired. Tips for Authenticity Chipotle’s Signature Flavor: The adobo sauce in the chicken marinade mimics Chipotle’s smoky, spicy profile. Adjust the amount for your heat preference. Customization: Swap chicken for grilled steak, sofritas (spicy tofu), or barbacoa. Use brown rice or cauliflower rice for a healthier option. Make Ahead: Prep the rice, beans, and salsas in advance and store in the fridge for up to 3 days. Reheat before assembling. Portion Like Chipotle: Use a 4-oz scoop for rice, beans, and protein to match Chipotle’s serving sizes. Nutritional Info (Approximate per Bowl, with Chicken) Calories: ~600–700 kcal (varies with toppings) Protein: 35g Carbs: 60g Fat: 20g[/quote]
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