Love for Chipotle
Chipotle Bowls are one of the most popular items on the menu. They are also extremely popular here at Make Your Meals Epic!
They’re customizable, heartier than their burrito counterparts, and they come with a side of guacamole (2 sides is preferable in my opinion).
And the best part is: you get to order / create your own Chipotle bowls at home! Of course, there are a few extra steps involved in cooking the rice and getting everything ready for assembly. But it’s so WORTH IT!
So for all you home cooks out there who want to make their own Chipotle bowls at home (or just have fun eating them like us), we’ve created this handy guide full of tips from our test kitchen!
Step 1: Cook the rice
Cooking the rice is easy as can be. You could go old-school and just boil some water, but who wants to do that when you can just press a button on your microwave?
What’s more, if you’re in a hurry, skip this step altogether—it will still come out fine.
If you’re not microwaving it and want to keep things traditional, bring 4 cups of water (or more if needed) to a boil in a medium saucepan over high heat. Add 2 cups white long-grain rice and 2 tablespoons of salt (if using), cover tightly, reduce heat to low, and cook until all water has been absorbed, 20–25 minutes (timing depends on brand).
Fluff with fork before serving or storing.
Step 2: Make the pico de gallo
For those of you who aren’t sure what pico de gallo means, it is a fresh salsa with any combination of fresh ingredients. I personally like to use tomatoes that are in season, but you can also make this with canned tomatoes when they aren’t in season (though it may not taste as amazing as some from your local farmer’s market).
For onions, red onions are always better than white or yellow onions. However, if all you have on hand from the pantry are some yellow onions, then go ahead and use whatever you have on hand.
Additionally, corn and beans are what give the bowl its staple flavor, so whether you’re using canned corn or frozen corn (which is often cheaper than canned), just make sure that they’re undercooked so they don’t turn into mushy messes when mixed together with other ingredients, like cheese sauce (see step 4). You can substitute black beans for pinto beans if desired as well!
Step 3: Cook and Chop the Chicken
For the meat, I recommend using rotisserie chicken because it’s already cooked and ready-to-go, but if you don’t have any chicken, or prefer ground beef or turkey instead, then by all means go right ahead!
To cook the chicken, place a skillet over medium-high heat. Add the olive oil, then add the chicken pieces (a few at a time). Cook until browned on all sides, about 5 minutes. Remove from the pan and set aside.
To chop the chicken: Once cooled, I like to use kitchen shears to tear it into bite-sized pieces while still in its skin. This way you can control how big or small they are and how much sauce is added.
Step 4: Cook the corn and black beans
Next, it’s time to cook that corn and black beans! Yay! This is the most important step in making this dish yourself, since it will determine whether or not you have a delicious meal on your hands. If you can’t make this part taste good, then every other step of this recipe will be for naught (I believe in you though!)
So here’s how I do it: I cook them together in one pot on medium heat with enough water so they’re covered by about an inch of liquid at all times (just keep adding water if it evaporates). After about 15 minutes, give them a quick stir and then let them simmer for another 10 minutes or so until they’re soft but not mushy (you want some bite).
Don’t forget to season with salt and pepper!
Step 5: Dice the avocado
For avocados, try to find a mostly ripe, softer one for this recipe.
To dice the avocado, cut it in half and remove the pit. Then, using a sharp knife, cut each half in half again so you have four pieces, looking like small wedges.
Now cut each piece in half again and you should have eight pieces of avocado. Take one of those eight slices and slice it into smaller thirds (or fourths if they’re really big), then chop those thirds/fourths until they’re finely diced.
And shazam! You’re all done! Let’s get to the assembly line!
Step 6: Assemble!
- Add the rice to your bowl first.
- Next, add chicken.
- Then pico de gallo, black beans, corn and avocado slices (or guacamole) on top of that.
- Last but not least—salsa!
See? You totally can make your own Chipotle Bowls at home, and they’re easier than you might think!
Living the Best Life: Chipotle Bowls at Home Forever
Chipotle bowls are a great meal to make at home. They’re easy, delicious and healthy. And if you’ve got some time to kill on a Sunday afternoon, they’re totally customizable—you can add anything from veggies to meat to rice! You can also make them for a crowd, which makes them perfect for parties or other get-togethers.
To sum it up: chipotle bowls at home rule!
Hopefully, we’ve convinced you that making your own Chipotle Bowls at home is easier than you might think. The bonus is that it saves money and gives you the freedom to make a dish exactly how you want it. And since the main ingredients are super healthy, this meal can be part of a balanced diet! If anything else, remember that pico de gallo can be made ahead of time (and frozen) so when you’re feeling too tired to cook, but are still craving something delicious and nutritious… just pull out some avocado slices from the fridge and enjoy!