Chipotle Burrito Bowls
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 859kcal
Ingredients
For the rice:
- 1 cup brown rice dry
- 1¼ cups water
- 1 Tbs. lime juice
- 1 Tbs. fresh cilantro chopped
- ⅛ tsp. salt
For the black beans:
- 15 oz. black beans undrained
- ½ tsp. chili powder
- ¼ tsp. cumin
- Pinch allspice
- 1 clove garlic crushed
- ¼ tsp. salt
For the corn salsa:
- 8 oz. frozen corn
- 2 Tbs. red onion diced
- ¼-½ jalapeno seeds removed and diced
- 1 Tbs. fresh cilantro chopped
- Salt to taste
For the chicken:
- 1-1½ cups chicken chopped and cooked
- 2 Tbs. salsa
- 1 tsp. Chipotle Chili Powder
For the optional toppings:
- ½ cup cheddar cheese shredded
- ½ cup sour cream
- 1-2 avocados
- 4 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 the cilantro lime rice:
- Add 1 Tbs. 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 a colander and run cool water over it to thaw.
- Pour into a bowl and add remaining ingredients.
For the chicken:
- Place all ingredients in microwave safe bowl.
- Stir to combine.
- Heat in microwave for 1-2 minutes, stirring and adding time as needed until hot.
- Put all together and top with whatever toppings you desire (cheese, sour cream, avocado, olives, etc.)
For optional toppings:
- Fill bowls with rice, beans, salsa, chicken and desired toppings and serve.
Nutrition
Serving: 3g | Calories: 859kcal | Carbohydrates: 112g | Protein: 31g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1122mg | Potassium: 1452mg | Fiber: 24g | Sugar: 3g | Vitamin A: 1531IU | Vitamin C: 17mg | Calcium: 292mg | Iron: 6mg