I mentioned in my This Week post that we have been making tons and tons of Copycat Chipotle rice bowls. Seriously, I will make a huge batch of the ingredients on a Sunday night and we will eat off of them for a few days. We've decided we could totally eat these everyday for the rest of our lives.
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I even posted this picture on Instagram and a few friends asked for the recipe.
The problem is I didn't really use a recipe, so I'm making up one now!
Here is how we build our bowls:
Cook 2 cups of white or brown rice. Add about 1/2 cup chopped cilantro and the juice of 1 lime. Stir. This will be the base of your bowl.
You can use black or pinto beans. We use canned, and heat them up on the stove.
We love chicken in our bowls, but you can get beef, pork or even tofu at Chipotle. Marinate your chicken in Mojo for a few hours and then grill. You will need 2-3 chicken breasts. Then shred cooked chicken with a fork.
This is the best part! The pico I make is pretty traditional. Dice 3 tomatoes, 1 yellow onion and about 1 cup of chopped cilantro. Add the juice of 1-2 limes and salt & pepper. We also add hot sauce to ours, and you can even include a jalapeno if you like it spicy.
Then I add a small drained can of corn to the pico for extra crunch.
Top with shredded cheese, lettuce and sour cream!