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Chipotle Bowls

Mexican fiesta, happening tonight in your mouth!

If you make these bowls, that is.

Featuring flavors of zingy lime juice, fresh cilantro, a touch of jalapeno, sweet juicy corn off the cob, creamy guacamole, fluffy rice, seasoned beans…I told you, it’s a party!

This is one of the most universally-pleasing meals that exists, I think. Who can refuse build-your-own anything, let alone build-your-own-Mexican food? The rice and beans is really just a canvas here.

Serve over a bed of chopped romaine for a salad, or serve with corn tortillas for tacos, or chips for nachos, or with fajita veggies in flour tortillas for some deluxe burrito/fajitas. And don’t skip this corn salsa!

Once you cook the rice, this meal is pretty much heating up a can of beans, mashing some avocados, squeezing a couple limes, calling in the mariachi band (optional, I guess) and you’re done! No pre-heating an oven, which is always a plus in my book.


4.5 from 2 votes
Chipotle Bowls

I love Chipotle, but I also love copy-cat-ing them and making this delicious meal for a fraction of the cost. 

Course: Main Course
Cuisine: Mexican
Servings: 4 people
Cilantro Lime Rice
  • 1 1/2 cups brown rice (I like brown basmati rice best)
  • 3 cups water
  • juice of 2 limes
  • 1 clove garlic
  • 1 bunch cilantro
  • 1 1/2 tsp salt
Black Beans
  • 2 cans black beans (or 3 cups, cooked)
  • 1 cup water
  • 2 tsp cumin
  • 2 bay leaves
  • 2 tsp garlic salt (or 1 tsp salt, 1 tsp garlic powder)
Corn Salsa
  • 4 ears corn on the cob (preferably fresh not frozen corn for most authentic)
  • 1/2 large jalepeno (or use the whole, depending on preferences)
  • 1 handful chopped cilantro
  • juice of 1 lime
  • 1 tsp salt
Guacamole, Salsa, Romaine, Chopped Tomatoes for topping
To make the Cilantro Lime Rice
  1. In a small pot, bring water and rice to a boil. Turn heat to low and let simmer for about 30 minutes, or until water is absorbed. 

  2. While rice is cooking, blend cilantro, lime juice, garlic and salt with a splash of water in a blender or small bullet. 

  3. When rice has absorbed all the water, pour cilantro lime mixture over it and stir. Cover and let sit until rice has absorbed the cilantr mixture. Fluff with a fork. 

To make the Black Beans
  1. In a pot, combine all ingredients. Let simmer 10 minutes. Remove bay leaves and serve. 

To make the Corn Salsa
  1. Cut the corn off the ears. I like to stand the ears up in a bowl as I cut it to catch all the corn falling off. Squeeze lime juice over the corn, stir in chopped cilantro, jalepeno and salt. 

To assemble bowls
  1. Serve rice, beans, and corn salsa, with any other toppings buffet-style so everyone can make their own bowl how they like it. 


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  1. This looks delicious! I’m gonna make it this week. One question: do I boil the corn before cutting the kernels off? Or is this raw corn?

    1. Nope, use raw corn right off the cob (or thawed from frozen, uncooked, but off the cob is tastier!).

  2. I do love Chipotle, and this is a great version. I love knowing the secrets that give Chipotle it’s great flavor. I can make it now at home for less money and more control over what goes in it, for a healthier dish.

  3. We had this for dinner tonight and really enjoyed it! I plan to make it again. My husband and I both commented on how much great flavor it had…surprisingly filling, too! Only changes: I did use a pico de gallo instead of corn salsa (didn’t have any corn) and I cooked the beans from dry.

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