One of my favorite things to get from Chipotle is a bowl with rice and chicken. I thought, why not make it myself, with all my favorite ingredients? I used a combination of my preferred toppings (salsa, sour cream, and guac), but you can add all sorts of goodies – pica de gallo, black beans, pinto beans, salsa verde, and all sorts of meat or tofu. I made my own version of their cilantro-lime rice, and whipped up a quick corn-onion-cilantro salsa.
- 2-3 boneless skinless chicken breasts
- 2 cups rice
- 4 cups chicken broth
- 1-2 limes
- Half a bunch of cilantro
- Half a red onion, diced
- 1 can golden corn (or you can use frozen)
- 2 avocados
- Sour cream
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 2 tsp. garlic powder
- 1/4 teaspoon red pepper flakes
- 1 tsp. paprika
- Salt and pepper, to taste.
Preheat oven to 350 degrees. Season chicken with cumin, chili powder, red pepper, paprika, salt, pepper, and 1 tsp. of the garlic powder. Bake for 20-40 minutes, until it reaches an internal temperature of 165 degrees.
Meanwhile, combine the rice and chicken broth. Season with salt. Once it’s finished cooking, add a few teaspoons of chopped cilantro, as well as the juice of half a lime.
To make the guacamole, I scoop two very ripe avocados out of their skin. Add the juice of half a lime, salt, and 1 tsp. of garlic powder. Mash with a fork until smooth.
For the corn salsa, drain and rinse a can of corn. Add chopped red onions, a few teaspons of chopped cilantro, and the juice of half a lime. Mix well.
Now assemble everything together! Top rice with chicken, salsa, sour cream, guac, and corn, and mix it all together. Enjoy!