Chipotle Rice Bowl Food

CHIPOTLE RICE BOWL

Steps:

• Bring water and salt to a boil.
• Add rice and stir.
• Simmer for 20 minutes covered.
• Add juice of a lime and cilantro and mix. Cover till ready to serve.
• Towards the end of the 20 minute rice, start the vegetables.
• Heat olive oil on medium heat.
• Add sliced peppers and onions.
• Add salt and pepper to taste.
• Sauté for 7-10 minutes till almost stir-fried brown.
• In nice sized bowl, add rice 1st, then hot vegetables on top, next add shredded cheese, sour cream and salsa.
• Enjoy!

CHIPOTLE-STYLE VEGGIE RICE BOWL

Steps:

• For Guacamole: Combine all of the ingredients into food processor and blend until smooth.
• For Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice, bay leaf, cilantro, and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 40-45 minutes. Fluff rice with a fork.
• For Pico Salsa: Add all ingredients to food processor and pulse until chopped and well-mixed.
• For Vegetables: Heat oil in oven-proof skillet, and preheat broiler. Saute onions and peppers with salt, pepper, and lemon/lime juice for 10 minutes, or until soft. Place skillet in the broiler for 3-5 minutes, or until vegetables begin to form blackened edges.
• Final Assembly: Put desired amount of rice in a bowl, add ingredients in order, then top each with 1/2 cup black beans, 2 tablespoons sour cream, and 1/4 cup cheese. Warm in the microwave for 1 minute.

COPYCAT CHIPOTLE CHICKEN BURRITO BOWL RECIPE

Steps:

• To make marinade, in a food processor, blend chipotle pepper and adobo sauce, oil, onion, garlic, oregano, cumin, salt, and black pepper until smooth. Place chicken in a large resealable plastic bag; add marinade, seal bag and rub chicken until evenly coated.
• Marinate in refrigerator 4 hours or overnight. When ready to cook; preheat grill to medium-high. Grill chicken 6 to 8 minutes per side or until no longer pink in center. Cut chicken into 1/2-inch chunks. In a medium bowl, combine warm rice, lime juice, and cilantro; mix well. Divide rice mixture evenly into bowls, top with chicken, black beans, corn, salsa, and guacamole.

CHIPOTLE SHRIMP AND RICE BOWL

Steps:

• Pat shrimp dry with paper towels and season lightly with salt.
• Preheat large skillet over medium-high heat. Add oil and heat until shimmering. Add shrimp, chopped poblano pepper and adobo sauce; cook two minutes, stirring to ensure shrimp are evenly coated with sauce. Reduce heat to medium, add garlic and cook one minute more or until shrimp are cooked through, stirring constantly. Remove from skillet and set aside.
• In same skillet, place water, contents of rice package and corn in a small saucepan. Bring to a boil, cover and reduce heat. Simmer for 7 minutes or until water has been absorbed and rice is tender. Remove from heat and stir in green onions and cilantro.
• Place rice mixture on a serving platter. Top with shrimp; serve with lime wedges.

CHIPOTLE CHICKEN BURRITO BOWL RECIPE BY TASTY

Steps:

• In a plastic bag, place chicken thighs and 3 tablespoons of the olive oil. Add the chipotle powder, garlic powder, cumin, and salt. Seal the plastic bag and massage the meat until fully coated. Transfer to the refrigerator to marinate for at least 1 hour, or overnight.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the marinated chicken thighs in the pan and cook for 5 minutes on each side, or until the chicken is cooked through.
• Cube the chicken thighs on a cutting board and set aside.
• In a large bowl, place cooked brown rice, and top the chopped chicken thighs, green peppers, cherry tomatoes, black beans, corns, red onions, and cilantro.
• Drizzle 2 tablespoons of olive oil, lime juice, and season with salt and pepper over the bowl.
• Toss until well mixed.
• Enjoy!