The girls have been into Chipotle lately and I thought it would be cool to have our own Chipotle Night at home. Everyone built their own burrito bowls and customized them however they liked at the dinner table.
I think that the cilantro rice and corn salsa make the Chipotle experience unique and it was must-haves for Chipotle Night. It was pretty easy to make with ingredients I already had available in my house. I used canned corn, but any corn you like or have available works great. I also didn’t have red onions and used white onions instead. It’s all good. Make Chipotle Night your own with whatever ingredients you like and/or have available.
I also loved this Chipotle Night idea because all the leftovers turned into lunch meal preps for the rest of the week. We’re enjoying tacos, quesadillas, salads, nachos, and more burrito bowls for lunch this week. So good!
Burrito Bowl Ingredients:
Cilantro Rice
Grilled Chipotle Chicken
Pinto or Black Beans
Pico De Gallo
Corn Salsa
Guacamole
Shredded Cheese
Lettuce
Orange Sauce
Salsas
Hot Sauce
Grilled Chipotle Chicken Ingredients:
2 pounds boneless and skinless chicken thighs
2 tablespoons La Costeña Diced Chipotle Peppers
1 tablespoon chili powder
1 tablespoon oil
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon agave syrup or honey
1 teaspoon salt
1 teaspoon Mexican oregano
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 lime, juiced
Cilantro Rice Ingredients:
8 cups cooked rice
1 cup cilantro, finely chopped
1 lime, juiced
½ lemon, juiced
1 tablespoon kosher salt
1 tablespoon oil
2 bay leaves
Corn Salsa Ingredients:
16 ounces corn
¼ cup cilantro, finely chopped
¼ red or white onion, finely diced
1 jalapeno, finely diced
½ lime, juiced
½ lemon, juiced
½ teaspoon salt
Steps:
Make Chipotle Chicken – In a medium bowl, marinate chicken and refrigerate for at least an hour. Grill the chicken over medium-high for about 5 minutes on each side until the internal temperature reaches 175 degrees.
Make Cilantro Rice – Cook rice with bay leaves. Once the rice is cooked, add all the ingredients to the cooked rice and mix all the ingredients until fully combined.
Make Corn Salsa – Add all the corn salsa ingredients to a medium bowl. Mix all the ingredients until fully combined. Refrigerate for at least 30 minutes to get the corn salsa cold before serving.
Build Burrito Bowl – Prep all the ingredients and set the table. Build and customize burrito bowls however you like and enjoy.
Tips:
- You can grill it, sear it, fry it, bake it…whatever way you decide to do it, it’s going to be super delicious.
- Leftover ingredients are great for meal prep!
- Use whatever proteins or beans you like.
- If you don’t have time to make your own salsas, you can go to your local Hispanic grocery store and pick up ready made salsas.
- You can view my Chipotle Chicken recipe here.
No Limit Cooking 
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