Saturday, October 22, 2011
Friday, October 7, 2011
Do you love the Chicken Burrito Bowl at Chipotle's Mexican Grill? If so, now you can make this copycat recipe that tastes much like the one you get at the restaurant.
4 chicken breasts, shredded
1-14 ounce can black beans
1 cup sour cream
1-11 ounce can diced tomatoes with chilies and cilantro
1-14 1/2 ounce can sweet corn
1 package guacamole seasoning mix
1 package taco seasoning mix
1-8 ounce box Goya Mexican rice or 1-8 ounce boxes jasmine rice
1 teaspoon fresh cilantro
1/4 teaspoon cumin
1/2 teaspoon adobo seasoning
Pinch paprika, salt and black pepper
1-2 cup of shredded Cheddar cheese or Monterey Jack cheese
Extra virgin olive oil
Shred the chicken; add cumin, taco seasoning, salt, pepper, paprika, and Adobo seasoning, set aside.
Cook the rice according to the directions on the box.
Heat on medium-high heat a large frying pan; add two tablespoons Extra Virgin Olive Oil.
Add chicken and cook together.
Peel avocados and make guacamole according to package directions. Refrigerate.
Open the cans of black beans, corn, diced tomatoes with chilies and cilantro and put in small bowls.
You can warm, the can of beans and corn if you like.
Once chicken and rice are done, you can start plating.
In a bowl or plate place lettuce, rice, chicken and then the toppings of your choice; guacamole, black beans, cheese, corn, diced tomatoes, sour cream or whatever you desire.
Notes: If you cannot find the 11 ounce can diced tomatoes with chilies and cilantro, just add the chilies and cilantro yourself.