Chipotle Burrito Bowl

Spend your day by the pool cooling down and enjoying this mock Chipotle burrito bowl that won’t skimp you on the portions! This recipe from Culinary Hill shows you how to make Chipotle’s rice, corn salsa, and tomato salsa. If you don’t want that, use this avocado salsa recipe we found and pair it with an ice cold margarita!

Chipotle Burrito Bowl


1/4 medium red onion coarsely chopped

2 cloves garlic

1 tablespoon adobo sauce (see note 1)

1 tablespoon ancho chile powder

1 tablespoon olive oil plus 1 tablespoon for oiling the pan

1 teaspoon ground cumin

1 teaspoon dried oregano (see note 2)

2 pounds boneless, skinless chicken thighs

Salt and freshly ground black pepper


1 cup basmati rice

1 bay leaf

1 tablespoon fresh cilantro minced

1 tablespoon fresh lemon juice from 1 lemon

1 tablespoon fresh lime juice from 1 lime


Corn Salsa

12 ounces frozen corn

1/4 cup red onion finely chopped

1 medium roasted poblano pepper diced

1 jalapeño pepper stemmed, seeded, and finely chopped

2 tablespoons fresh cilantro minced

1 1/2 teaspoons fresh lemon juice from 1 lemon

1 1/2 teaspoons fresh lime juice from 1 lime


Tomato Salsa

1 pound tomatoes cut into 1/4-inch pieces

1/4 cup red onion finely chopped

1/4 cup fresh cilantro minced

3 jalapeño peppers seeded, stemmed, and finely chopped

2 teaspoons fresh lime juice from 1 lime



2 large avocados halved and pitted

1 teaspoon fresh lemon juice from 1 lemon

1 teaspoon fresh lime juice from 1 lime

1/4 cup red onion finely chopped

1-2 tablespoons fresh cilantro minced

1/2 jalapeño peppers seeded, stemmed, and finely chopped


To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach ½ cup.

Place the chicken in a large freezer-safe plastic bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.

Heat 1 tablespoon olive oil in a large skillet until shimmering. Add chicken to the pan and cook, turning occasionally, until the temperature reaches 165 degrees on an internal thermometer. Remove to a cutting board and chop into small pieces. Season to taste with salt.


Bring 4 cups water to a boil in a large pot. Add rice, bay leaf, and salt to taste (I like 1 teaspoons). Stir and return to a boil. Boil uncovered for 10 to 12 minutes.

Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot water. Pour into a large bowl. Stir in cilantro, lime juice, and lemon juice. Season to taste with salt.


Corn Salsa – Cook corn according to package directions. Spread on a baking sheet to cool. To a large bowl, add cooled corn, red onion, jalapeño peppers, poblano pepper, cilantro, lemon juice, and lime juice. Season to taste with salt. Serve with tortilla chips.

Tomato Salsa – In a medium bowl, combine tomatoes, red onion, cilantro, jalapeño, and lime juice. Season to taste with salt.

Guacamole – In a medium bowl, combine avocados, lemon juice, and lime juice. Mash until smooth. Stir in red onion, jalapeño, and cilantro. Season to taste with salt (I like ½ teaspoon).

Assemble the Bowls

Build each bowl with an equal amount of chicken, rice, black beans, corn salsa, tomato salsa, guacamole, and shredded cheese.

Rachel Caple

Rachel Caple has more than 18 years of experience in mortgage banking industry. Residing in Castle Rock, CO. Rachel spends her spare time with her husband, Sean and 4 boys. She also enjoys traveling, attending hockey games, and playing golf (or attempting to).

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