Homemade Burrito Bowl Recipe-Authentic Mexican Flavors!

Directions

• Making The Chipotle-Flavored Chicken
• To make the chipotle-flavored chicken, first, you need to prepare the marinade. For this, in the jar of your food processor combine the chipotle chiles in Adobo sauce, red onions, garlic, lime juice, chili powder, ground cumin, chipotle seasoning, brown sugar, black pepper, salt, and two tablespoons of olive oil or avocado oil. Blend everything at high speed until you get a well-combined marinade.
• Pound the chicken (use a meat mallet) until it’s 1 inch thick and cut them into four pieces of 5-6 ounce each.
• Add the chicken pieces into a large mixing bowl, pour the marinade over, and mix the chicken pieces with the marinade until well-coated. Cover the bowl with a plastic wrap and pop it in the refrigerator for at least 30 minutes. You can also keep this chicken to marinade in the fridge for a few hours.
• Cook the chicken (marinated) in a large iron skillet heated over medium heat with about one tablespoon of olive oil or avocado oil.
• Cook each side of the chicken pieces for 7-8 minutes. Brush the pieces with any remaining marinade halfway through cooking. You’ll know the chicken is done cooking when the middle is no longer pink.
• Remove from the skillet once cooked, and let them cool down until you can touch the chicken pieces. Cut each piece into bite-size pieces and set aside.
  
  
• Making The Cilantro-Lime Rice:
• Put rice in a strainer and rinse under cool running water for about 1-2 minutes, or until the water runs clear. Leave the strainer on a kitchen towel and drain completely.
• Now, add water to a medium-sized pot and bring to a boil. When boiling, add 1 tablespoon of olive oil, and salt. Mix well and add the rinsed and drained rice.
• Bring all the ingredients back to a boil and reduce the heat to low. Cover, and simmer for about 20-25 minutes. Check the doneness of the rice after 20 minutes.
• Once your rice is cooked, fluff it using a wooden spoon, remove it from the store, and one tablespoon of melted butter. Stir well to combine and follow up with fresh lime juice and chopped cilantro. Combine everything and set the rice aside.
  
  
• Making The Black Beans
• Heat the olive oil (medium heat) in a small saucepan, add the onions, garlic and saute until the onions soften and turn aromatic for 3-4 minutes.
• Into this, add the undrained black beans, ground cumin, cilantro, and salt. Mix well and reduce heat to medium-low.
• Allow the beans to cook for 15-20 minutes, stirring occasionally. Do your taste check and adjust seasonings if needed. Set the cooked beans aside until you need them for serving.
  
  
• Making The Corn Salsa
• In a mixing bowl, combine thawed corn, cilantro, jalapeno, red onions, lemon juice, lime juice, ground cumin, ground black pepper, and salt. Mix everything until well combined.
• Keep your corn salsa in the refrigerator until you need it for serving.
  
  
• Making The Pico de Gallo
• Combine the chopped onion, jalapeno or serrano pepper, lime juice, ground black pepper, and salt in a medium-sized mixing bowl. Let it marinate for about 5 minutes.
• Combine the chopped tomatoes and cilantro in the bowl. And add more seasonings if preferred.
• Let your Pico de gallo rest in the refrigerator until you need it.
  
  
• Making The Guacamole
• Peel the avocados, pit them, and cut them into quarters.
• Place the cut avocados in a large mixing bowl and add the lime juice.
• Using a fork, start mashing the avocados until you get the desired consistency.
• Follow up with freshly chopped cilantro, ground black pepper, and salt.
• Pop your guacamole in the refrigerator until you need it for serving.
  
  
• Assembling The Burrito Bowls
• In shallow serving bowls, first, arrange a layer of cilantro-lime rice. Top the rice with prepared chipotle-flavored chicken, guacamole, corn salsa, cooked beans, and Pico de gallo. You may also add some sliced cucumber, shredded cheese, and a dollop of sour cream.