Chipotle Chicken Rice Bowl |
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Prep Time: 240 Minutes Cook Time: 20 Minutes |
Ready In: 260 Minutes Servings: 4 |
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Using the basic components, you can build your rice bowl to taste. Ingredients:
1 recipe chipotle chicken |
1 recipe cilantro-lime basmati rice |
1 (16 ounce) can black beans, drained, rinsed, heated and seasoned with salt & pepper |
2 teaspoons dried chipotle powder or 2 teaspoons dried ancho chile powder |
2 teaspoons ground cumin |
1/2 teaspoon dried oregano |
4 garlic cloves, coarsely chopped |
1/4 cup red onion, coarsely chopped |
1/4 cup olive oil |
3 tablespoons lime juice |
4 boneless skinless chicken breast halves (about 6 ounces each) |
2/3 cup basmati rice, rinsed |
1 cup water |
salt |
1 teaspoon vegetable oil or 1 teaspoon butter |
2 tablespoons fresh cilantro |
1/2 lime, juiced (to taste) |
queso fresco |
sour cream |
salsa |
lettuce |
tomato |
guacamole |
shredded cheese (cheddar, monterey jack, etc.) |
pico de gallo |
avocado |
Directions:
1. For the Marinade and Chicken: Add all marinade ingredients together, except chicken, to a food processor and puree until smooth.
2. Rub the marinade into the chicken and marinate at least one hour, up to 4 hours. Season the chicken with salt to taste. Grill the chicken for about 5 minutes per side or until cooked through. Slice into strips.
3. For the Basmati Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
4. 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 20 minutes. Stir in cilantro and lime juice; fluff rice with a fork.
5. To Assemble: Spoon the rice into each bowl, followed by the beans, then the grilled chicken strips. Top with your choice garnishes.
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