"chipotle" Style Chicken Burrito Bowls

"I love those chicken burrito bowls at the restaurant Chipotle, and this version is just as good - to me and my family anyway! The recipe appears to be long, but it consists of mostly toppings. Enjoy!"
 
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photo by Starrynews photo by Starrynews
photo by Starrynews
photo by gailanng photo by gailanng
photo by gailanng photo by gailanng
photo by gailanng photo by gailanng
Ready In:
40mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • Cut up chicken and add cumin, taco seasoning salt + pepper, paprika, and Adobo, set to the side;.
  • Cook rice according to the directions on the box.
  • In a large saute or frying pan on med-high heat, estimate and add 2 tablespoons Extra Virgin Olive Oil;.
  • Add chicken.
  • While chicken is cooking, peel avacados and make guacamole according to package directions. Refrigerate.
  • Open cans of black beans, corn, diced tomatoes with chiles and cilantro and put in small bowls. If you'd like, you can warm, the can of beans and corn (not together, or together). Don't warm the can of diced tomatoes, unless you like warm salsa/tomato mixture.
  • Once chicken and rice is done, you can start plating. Letting everyone add the toppings of their choice is part of the fun of the meal!
  • P.S.
  • Suggestion for plating - put shredded lettuce in bowl or plate first - then add rice, then chicken, then toppings (guacamole, black beans, cheese, corn, diced tomato mixture, sour cream, or anything else you think would be good).

Questions & Replies

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Reviews

  1. gailanng
    Fabulous! I used recipe #194661 as the rice base. Instead of the taco seasoning, I subbed the full amount for recipe #442098. I, also, used my 16 yo's World Famous Never Written Down Guacamole. I may be able to sell this recipe to a competitor's restaurant chain and I'll put the proceeds towards my annuity or better yet, lottery tickets. Could be lucrative.
     
  2. Claudia Dawn
    The whole family loved it! I used Rotel tomatoes w/lime & cilantro and homemade guacamole. I cut whole boneless skinless chicken breasts into nugget size pieces, placed in a plastic bag, and shook with the taco seasonings to coat. After sitting in the refrigerator for about 3 hours, I sauted until cooked through. The meat was very tender. This will go into my regular menu rotation.
     
  3. Julie F
    Chipotle gets a LOT of our money! It is wonderful to have this recipe when we don't want to make the trip out. I used plain brown rice, but will try it with some cilantro lime rice another time. It is very easy and we usually have the ingredients around. I did make my own pico de gallo and I think that takes it to another level. We will be making this frequently!
     
  4. Dee S.
    Prepared almost exactly as it is written. Added more of the adobo... Can't go wrong with more. Lol. IT WAS AMAZING!!! I loved it. My husband loved it. Our son loved hit. Hit with the whole family. YUMMY
     
  5. Ccummings25
    It was ok. A little bland. Rice was very plain. Added some lime juice to it.
     
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