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Copycat Chipotle Burrito Bowl Recipe

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3.9 from 12 reviews

  • Author: Lea
  • Total Time: 3 hours 5 minutes
  • Yield: 4 servings

Description

This Copycat Chipotle Burrito Bowl is a flavor-packed, homemade version of the popular Chipotle menu item, featuring chipotle marinated grilled chicken, cilantro-lime rice, seasoned black beans, and a fresh corn salsa. Perfect for a hearty and vibrant meal, it brings together smoky, tangy, and fresh elements in one bowl.

Ingredients

Chipotle Chicken Marinade

  • 1/2 red onion, coarsely chopped
  • 2 cloves garlic
  • 1 chipotle chile in adobo, plus 2 tbsp. adobo sauce
  • 3 tbsp. vegetable oil
  • 1 lime, juiced
  • 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 cup basmati rice, rinsed and drained
  • 1/2 tsp. kosher salt
  • Juice from 1 lime
  • 2 cups water
  • 1 tbsp. chopped fresh cilantro
  • Remaining lime juice from lime halves

Black Beans

  • 2 tbsp. neutral oil (such as vegetable or canola oil)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 (15.5-oz.) cans black beans, undrained
  • 1 cup 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 cup fresh cilantro, chopped
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. fresh lime juice

For Serving

  • Guacamole
  • Pico de gallo
  • Sour cream
  • Fresh cilantro
  • Lime wedges

Instructions

  1. Prepare Chipotle Chicken Marinade: In a food processor, combine the coarsely chopped red onion, garlic cloves, chipotle chile in adobo with 2 tablespoons of the adobo sauce, vegetable oil, juice of 1 lime, dried oregano, and ground cumin. Blend until the mixture is smooth, then season with kosher salt and freshly ground black pepper to taste.
  2. Marinate Chicken: Transfer the marinade into a large resealable bag, add the boneless skinless chicken breasts, and rub the marinade all over the chicken to coat evenly. Seal the bag and refrigerate for at least 2 hours or up to overnight to allow the flavors to penetrate.
  3. Grill Chicken: Preheat a grill to high heat and let it heat for 5 minutes. Remove the chicken breasts from the marinade, discarding any leftover marinade. Grill the chicken pieces, turning once, until cooked through and an instant-read thermometer inserted into the thickest part registers 165°F (about 8 minutes per side). Transfer the grilled chicken to a cutting board and let rest.
  4. Make Cilantro-Lime Rice: In a large saucepan over low heat, melt the unsalted butter. Add the rinsed basmati rice, kosher salt, and the juice from 1 lime, stirring to coat the rice evenly for about 1 minute. Add 2 cups of water and bring to a boil. Cover the pan, reduce heat to low, and simmer until the rice is tender and water is absorbed, about 22 to 25 minutes. Remove from heat and gently fold in the chopped fresh cilantro. Top the rice with remaining lime juice before serving.
  5. Prepare Black Beans: Heat the neutral oil in a large skillet over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until slightly tender and just starting to turn golden brown, about 5 minutes. Add the finely chopped garlic and cook for about 1 more minute until fragrant. Stir in the drained (undrained black beans and some of the bean liquid), 1 cup water, chipotle chile powder, dried oregano, ground cumin, and bay leaf. Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the beans thicken, about 15 to 20 minutes. Season with salt and black pepper to taste and remove the bay leaf before serving.
  6. Make Corn Salsa: In a bowl, combine the cooked frozen corn, chopped red onion, finely chopped jalapeño, fresh chopped cilantro, fresh lemon juice, and fresh lime juice. Stir well and set aside to allow flavors to meld.
  7. Assemble Burrito Bowls: Slice the grilled chicken into cubes. Divide the cilantro-lime rice among serving bowls. Top with cubed chicken, black beans, and corn salsa. Add guacamole, pico de gallo, sour cream, and extra fresh cilantro as desired. Serve with lime wedges on the side for squeezing.

Notes

  • Marinate the chicken overnight if possible, for maximum flavor.
  • Basmati rice works well for its fluffy texture, but you can substitute with long-grain white rice if preferred.
  • When grilling chicken, if you don’t have a grill, use a grill pan or stovetop skillet over medium-high heat.
  • Adjust the amount of chipotle chile powder and fresh jalapeño according to your heat preference.
  • Use fresh lime juice for the best brightness in rice and salsa.
  • Leftover components keep well refrigerated for up to 3 days, except for the garnishes like sour cream and guacamole.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Mexican-inspired

Find it online: https://recipesbylea.com/copycat-chipotle-burrito-bowl-recipe/