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 (don't sub frozen corn, it's just not the same)
  • 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.