BBQ Chicken Burrito Bowl

Submitted by Anonymous

"burrito bowl"

 

• Ready In: 45mins
• Ingredients: 26
• Serves: 5

ingredients

• 3⁄4 cup hellmann's organic mayonnaise
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 chipotle chile in adobo (canned)
• 1 teaspoon adobo sauce
• 1⁄4 cup chopped fresh flat-leaf Italian parsley
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon kosher salt
• 1⁄2 cup chopped red onion
• 2 tablespoons olive oil
• 1 large garlic clove, minced
• 1 teaspoon ground cumin
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon kosher salt
• 2 cups long grain rice, rinsed and drained
• 4 cups chicken broth
• 1 cup canned black beans, rinsed and drained
• 2 tablespoons fresh lime juice
• 1⁄4 cup cups chopped fresh flat-leaf Italian parsley
• 2 cups chopped romaine lettuce, for topping
• 1 1⁄2 cups halved cherry tomatoes, for topping
• 1 1⁄2 cups shredded monterey jack cheese, for topping
• 1 cup sweet corn
• 1 large ripe avocado, chopped, for topping
• lime wedge, for garnish
• chicken breast

directions

1. For the Chipotle Mayonnaise dressing, in a food processor or blender, combine mayonnaise, olive oil, lime juice, chipotle pepper, adobo sauce, parsley, cumin and salt, blending until smooth and creamy. Cover and refrigerate dressing until ready to assemble.
2. For the rice, in a large saucepan heat olive oil over medium-high heat. Add onion and cook, stirring for 3 minutes. Stir in garlic, cumin, chili powder and salt. Cook stirring for 30 seconds. Stir in rice and cook for 1 minute, consistently stirring. Add chicken broth and beans and bring to a boil. Cover and reduce heat to low, simmering for 15 minutes, until rice is tender. Remove from heat and let sit covered for 5 minutes. Stir in lime juice and chopped parsley.
3. To assemble, divide rice between 4 bowls. Top with chopped chicken, lettuce, tomatoes, cheese, corn and avocado. Drizzle dressing over and garnish with lime wedges if desired.