March Recipe

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:

• ½ red onion, coarsely chopped

• 2 cloves garlic

• (optional) 1 chipotle chile in adobo, and 2 tablespoons of sauce

• 3 tablespoons vegetable oil

• Juice of 1 lime

• 1 teaspoon dried oregano

• ½ teaspoon ground cumin

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• 1 lb boneless, skinless chicken breasts

For the Cilantro-Lime Rice:

• 1 tablespoon butter

• 1 cup basmati rice, rinsed and drained

• Juice of two limes, divided

• 2 cups water

• 1 tablespoon fresh cilantro

For the Black Beans:

• 2 tablespoons oil

• 1 medium yellow onion, chopped

• 3 cloves garlic, finely chopped

• 2 (15 oz) cans black beans, undrained

• 1 cup water

• 1 teaspoon chipotle chile powder

• 1 teaspoon dried oregano

• 1 teaspoon cumin

• 1 teaspoon salt

• 1 teaspoon ground black pepper

For the Corn Salsa:

• 24oz frozen corn, cooked

• 1 medium red onion, chopped

• 1 small jalapeño, stemmed, seeded, and finely chopped

• ¼ cup fresh cilantro, chopped

• 1 tablespoon fresh lime juice

• 1 teaspoon salt

For the Guacamole:

• 3 Hass avocados

• ⅓ red onion chopped

• jalapeño, stemmed, seeded, and chopped

• Juice of 1 lime

• 1 large handful of fresh cilantro

• ½ teaspoon salt

Directions

For the Chipotle Chicken:

1. 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

2. Transfer to a large, sealable bag or Tupperware dish. Add chicken and rub all over to coat. Refrigerate at least two hours

3. 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:

1. 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

2. Add water and bring to a boil. Cover and reduce heat to low. Cook until rice is tender, approximately 22 to 25 minutes

3. Drain any excess liquid, fold in cilantro, and top with remaining lime juice

For the Black Beans:

1. 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

2. 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:

1. Cut the avocados into halves, remove the pits, and scoop the flesh into a bowl

2. Mash the avocados until you reach your desired texture

3. Stir in the diced onion, jalapeño, lime juice, cilantro, and salt

4. Taste and add more salt or lime juice till the desired taste is reached

For the Corn Salsa:

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

Assembly:

1. Slice chicken into cubes

2. Divide rice among bowls. top with chicken, beans, guacamole, and corn salsa.

3. Add any other desired toppings such as sour cream, cilantro, or lime slices

4. Enjoy

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