Bowl of Heaven
I’am a Chipotle LOVER!!! Sadly, when being here at school there is no Chipotle, the closest one is in Concord, NH. My roommates and I will take trips 40 minutes away just to get it. There is Burrito Me on Main Street but no no that is not the same as Chipotle. What I love is being able to have my original favorite bowl but also being able to change it up when wanted. This recipe can be good for a lunch or even a dinner, and also it is filling and not wicked unhealthy. A plus when making it at home is you don’t have to make it as salty, like Chipotle does. Again, I’m personally more of a bowl type of girl but burritos are good as well.
Ingredients for Chicken: (I use chicken, feel free to also use steak or have a vegetarian bowl)
- 1 tablespoon vegetable oil
- 2 chipotle peppers in adobo, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 4 boneless, skinless chicken thighs (or 3 boneless, skinless chicken breasts)
Ingredients for Rice:
- 1 teaspoon vegetable oil
- 1 cup white basmati rice
- 2 cups water
- 1 lime
- 2 tablespoons freshly chopped cilantro
Toppings!!!! (the best part)
- pinto or black beans
- chicken or steak
- corn
- queso
- sour cream
- tomatoes/salsa
- cheese
- lettuce
- guac Those are just some topping ideas to get you thinking!
Alex Bowl: what I usually get or make
- extra brown rice
- pinto beans
- chicken
- mild salsa
- corn
- sour cream
- cheese
- lettuce
- guac
- with a tortilla on the side!!
Instructions:
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- Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl and stir to combine.
- Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.
- Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite sized pieces and use as needed.
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- In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and sauté for 60 seconds to toast the rice.
- Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed.
- Add in the cilantro and fluff rice with a fork.
- Arrange equal parts of the white rice and chopped grilled chicken in 4 bowls. Top with equal parts of the pinto beans, corn, guacamole, pico and cheese. Season with salt and pepper as needed and serve immediately.
After a few times of making my own homemade Chipotle bowl, I have mastered how to cook it and what flavoring I like best. Remember, make the bowl look pretty because who doesn’t like mouth watering foods? Save money and be your own Chipotle from your own kitchen!