Chipotle Chicken Burrito Bowl
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Author:
Phoebe Lobkowicz
Ingredients
4 cups cooked white or brown rice (or sub quinoa)
-
1 jar not just pasta sauce
1 chipotle chile in adobo sauce, minced (or more depending on desired heat level)
1 cup cooked, shredded chicken – rotisserie from the grocery store works great!
1/2 cup chopped cilantro
2 avocados halved and diced for topping
1/2 cup sour cream or Greek yogurt
1 cup Quick Pickled Onions (recipe below)
1 red onion
1 cup water
1/2 cup red wine vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
In a medium mixing bowl, whisk together:
Directions
In a large mixing bowl, stir together the cooked rice, not just pasta sauce, and chopped chipotle.
Divide the sauced rice among 4 individual serving bowls. Top each with about 1/2 cup shredded chicken, 1/2 an avocado, 1/4 pickled onions, and cilantro, to taste. Top with sour cream or yogurt if you like.