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Description
Short on time but in the mood for something fresh and flavorful? Burrito bowls to the rescue! Swing by the grocery store for the fixings, including a rotisserie chicken, deli pico de gallo and guacamole, microwaveable rice, pre-shredded cheese, and smoky canned chipotle chilies. In no time you’ll have a customizable meal inspired by the fast-casual restaurant. Pro Tip: It’s easiest to remove meat from a warm chicken. You can go with one that’s still warm from the store or reheat it in the oven (or toaster oven) at 325°F for about 20 minutes. You can also make the recipe with chopped leftover cooked chicken and microwave it with a little broth or water so it doesn’t dry out. The recipe is a Yummly original created by Ashley Strickland Freeman.
Ingredients
- 4 limes (you may not need all of them)
- 2 cups shredded lettuce (iceberg or another favorite lettuce)
- 2 Tbsp. chopped fresh cilantro (plus cilantro leaves for serving)
- 1 rotisserie chicken (preferably warm)
- 2 chipotle chilies in adobo sauce (from a 7 oz. can)
- 1 Tbsp. adobo sauce (from the can)
- 3/4 tsp. kosher salt (divided)
- 2 microwaveable long-grain white rice (pouches, 8.8 oz. per package, such as Uncle Ben’s)
- 1 can black beans (undrained, 15 oz. per can)
- 1/2 tsp. ground cumin
- 1/4 tsp. garlic powder
- 1 cup pico de gallo salsa
- 1 cup guacamole
- 1 cup shredded Mexican blend cheese
- sour cream (optional)
- hot sauce (optional)
Directions
- Grate 1 tsp. zest from 1 of the limes. Juice that lime plus additional limes if needed to make about 3 Tbsp. juice. Cut remaining lime into wedges. Cut lettuce into shreds. Chop cilantro. Set ingredients aside.
- Remove skin and bones from chicken and discard. Chop enough meat to make 2 1/2 cups and add it to a medium bowl. (Save any extra meat for other uses.) Mince chipotle chilies and add them to the chicken along with adobo sauce, 2 tsp. lime juice, and 1/4 tsp. salt. Set aside and keep warm.
- Microwave rice according to package directions. Transfer to a medium bowl. Stir in chopped cilantro, lime zest, remaining 2 Tbsp. lime juice, and remaining 1/2 tsp. salt. Keep warm.
- Meanwhile, heat beans, cumin, and garlic powder in a small saucepan over medium heat, stirring often, until heated through, about 3 minutes.
- Divide rice among serving bowls. Arrange chicken and beans on top, using a slotted spoon for the beans. Then add lettuce, pico de gallo, guacamole, and cheese. Top with sour cream if you like, and cilantro leaves, and serve with lime wedges and with hot sauce if you want more heat.
NutritionView More
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| Calories540Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol440mg147% |
| Sodium2900mg121% |
| Potassium1100mg31% |
| Protein47g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber12g48% |
| Sugars10g |
| Vitamin A10% |
| Vitamin C110% |
| Calcium35% |
| Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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