Burrito Bowls

I love Chipotle's burrito bowls. Awhile back I found the recipe for the rice, my favorite part, from Chiptole Fan. In the past I have made my own rice, beans, salsa, guacamole, and meat. While REALLY good it takes awhile. This time I made rice, chicken and beans and bought the rest of the ingredients. I usually use canned black beans but decided to try using a bag of beans. They turned out really good and I had LOTS of leftovers that I froze.The rice is great, as always, and the chicken was also really good.

Cilantro Lime Rice
Recipe from Chipotle Fan
Makes 2 servings

Ingredients

• 2 tsp. fresh cilantro
• 2/3 cup white basmati rice
• 1 cup water
• 1/2 teaspoon salt
• 1 Lime
• Butter

Directions

1. In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. 
2. Fluff rice with a fork. Stir in cilantro.

Black Beans
Recipe adapted from Eating Well

Ingredients

• 1 pound dried beans, such as cannellini beans, black beans, kidney beans, black-eyed peas, great northern beans or pinto beans
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 5 cups boiling water
• 1/2 teaspoon salt
•  Cayenne Pepper to taste

Directions

1. Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.)
2. Drain the beans and place them in a slow cooker. Add onion, garlic, thyme and bay leaf. Pour in boiling water. Cook, covered, on high until beans are tender, 2 to 3 1/2 hours. Add salt and cayenne pepper, cover, and cook for 15 minutes more.

Chili Lime Chicken Marinade
Recipe from All Recipes

Ingredients

• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• cayenne pepper to taste
• salt and freshly ground black pepper to taste
• 1 lb boneless skinless chicken breasts

Directions

1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. 

*Note: The Rouse House, I tried responding to your comment but it never published. I updated the recipes. For the rice, I added the cilantro after the rice is finished cooking. For the marinade I used a pound of chicken. I hope you like it if you try it!