Chipotle Burrito Bowls
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 428kcal
Ingredients
For the rice:
- 2 cups brown rice
- 2½ cups water
- 2 Tbs. lime juice
- 2 Tbs. fresh cilantro chopped
- ¼ tsp. salt
For the black beans:
- 2 15 oz. cans black beans undrained
- 1 tsp. chili powder
- ½ tsp. cumin
- ⅛ tsp. allspice
- 1 clove garlic crushed
- ½ tsp. salt
For the corn salsa:
- 16 oz. frozen corn
- ¼ cup red onion diced
- ½ -1 jalapeno seeds removed and diced
- 2 Tbs. fresh cilantro chopped
- Salt to taste
For the chicken:
- 2-3 cups chicken chopped and cooked
- ¼ cup salsa
- 2 tsp. Chipotle Chili Powder
For optional toppings:
- 1 cup cheddar cheese shredded
- 1 cup sour cream
- 2-3 avocados
- 6 oz. can black olives
Instructions
For stovetop rice:
- Cook according to package directions.
For Instant Pot rice:
- Place brown rice and water in the instant pot, close the lid and seal.
- Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.
For cilantro lime rice:
- Add lime juice, cilantro, salt to finished rice.
For the black beans:
- Combine all ingredients in small saucepan and heat over medium heat.
For the corn salsa:
- Place corn in colander and run cool water over it to thaw. Pour into a bowl and add remaining ingredients.
For the chicken:
- Place all ingredients in a microwave-safe bowl and stir to combine.
- Heat in microwave for 1-2 minutes, stirring and adding time as needed until hot.
For the optional toppings:
- Fill bowls with rice, beans, salsa, chicken and desired toppings and serve.
Nutrition
Serving: 6g | Calories: 428kcal | Carbohydrates: 29g | Protein: 14g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 972mg | Potassium: 770mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1462IU | Vitamin C: 14mg | Calcium: 228mg | Iron: 2mg