The Ultimate Chipotle Bowl Recipe (Salsa & All!)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is lower in calories and suitable for vegetarians

steak

🥗Healthier: chicken breast

💰Cheaper: ground beef

Ground beef is often less expensive than steak

guacamole

🥗Healthier: avocado mash

💰Cheaper: avocado

Using just avocado can cut costs while still providing flavor

Grab one bunch of cilantro and spread it over a paper towel to air it out.

Roll two limes to get the juice for the rice and salsa.

Dice one jalapeno into matchsticks and then finely chop it, being careful not to touch your eyes.

Dice half of a red onion for the salsa and discard the other half.

Grab a bag of steam fresh corn and thaw it in a strainer under cold running water.

Add 2 cups of long grain brown rice to a pot and wash the rice.

Add 4 cups of water to the washed rice and add 1-2 bay leaves.

Bring the water to a boil, then lower it to a simmer for 15 to 25 minutes until the rice is done.

Check the rice after about 20 minutes to ensure it’s not overcooked.

While the rice is resting, prepare the corn salsa by combining thawed corn, 3/4 cup loosely chopped cilantro, 1/2 cup diced red onion, 2 tablespoons diced jalapeno, juice of 1 lime, and a sprinkle of salt in a bowl.

Heat 2 cups of canned black beans in a saucepan on low, adding 1 tablespoon of lime juice and 1 teaspoon of kosher salt at the end.

Mix the cilantro rice by combining 3/4 cup cilantro, 2 cups cooked rice, juice of 1 lime, and 1/2 teaspoon salt.

Serve the bowl with brown rice, black beans, and corn salsa.

Cooking Techniques

Equipment Needed

Spice Level: