March Recipe

Have you always wanted to enjoy Chipotle at home? If so, this is the perfect copycat recipe for you.

Ingredients

For the Chipotle Chicken:

For the Cilantro-Lime Rice:

For the Black Beans:

For the Corn Salsa:

For the Guacamole:

Directions

For the Chipotle Chicken:

In a food processor or blender, blend onion, garlic, chile, adobo sauce, oil, lime juice, oregano, and cumin until smooth adding salt and pepper when done
Transfer to a large, sealable bag or Tupperware dish. Add chicken and rub all over to coat. Refrigerate at least two hours
Prepare a George Foreman grill for high heat. Heat up for five minutes. Remove chicken from the marinade and discard the marinade. Cook chicken till fully cooked. Transfer to a cutting board and set aside

For the Cilantro-Lime Rice:

In a large saucepan over low heat, melt butter. Add rice, salt, and juice from 1 lime and cook, stirring until coated, about 1 minute
Add water and bring to a boil. Cover and reduce heat to low. Cook until rice is tender, approximately 22 to 25 minutes
Drain any excess liquid, fold in cilantro, and top with remaining lime juice

For the Black Beans:

In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about five minutes. Add garlic, and cook, stirring, until fragrant, about another minute
Add beans, some bean liquid, water, chile powder, oregano, and cumin, bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thickened, approximately 15 to 20 minutes, then season with salt and pepper.

For the Guacamole:

For the Corn Salsa:

In a large bowl, toss cooked corn, onion, jalapeño, cilantro, and lime juice to combine. Season with salt and pepper

Assembly:

Notes

You can also cook the chicken in a skillet by cooking it till fully cooked
If you use packaged rice follow its directions and then add in lime juice and cilantro
You can also add cilantro to the guacamole

Food