Chipotle in a Bowl



CHICKEN:

1 1/2 lbs chicken breast, cut into bite-sized pieces
2 Tbsp. lemon juice
1 1/2 tsp. seasoned salt
1 1/2 tsp. oregano
1 1/2 tsp. cumin
1 tsp. garlic salt
1/2 tsp. chili powder
1/2 tsp. paprika
Marinade chicken in seasonings for at least 4 hours. Fry in oil until done.
chipotle chicken

RICE:

2 Tbsp. oil
2 cups rice
1 c. chopped onion ( I go a little easy on this.)
1/2 tsp. pepper
1 tsp. salt
1 Tbsp. plus 1 tsp. chicken soup base
1 tsp. cumin
1 tsp. oregano
1 tsp. garlic powder
1 – 2 Tbsp. cilantro, fresh is best
4 cups water
Fry rice and onion in oil, then add remaining ingredients. Simmer until rice is soft. I’ve never timed this, I’d say it’s about 1/2 hour. I just go by when the water is gone.
chipotle rice

BEANS:

2 cups cooked black beans (I use canned. A couple of my friends say dry ones that you soak yourself are better. I want to try that next time.)
1/2 tsp. cumin
1/2 Tbsp. chili powder
3/4 tsp. lemon pepper
1/2 tsp. salt
1 – 2 Tbsp. cilantro
Simmer bean ingredients together for 10 minutes.
chipotle beans

TOPPINGS:

2 cups sour cream
2 cups shredded cheddar cheese (I use Mexican blend.)
Lettuce
Tomatoes or salsa
Ranch dressing
Put rice in a greased casserole dish, then top with black beans and chicken. Spread sour cream over chicken and top with cheese. Bake at 350 for 30 minutes. Serve with remaining toppings.
chipotle ready to layer
chipotle layering
chipotle layer cheese
chipotle in a bowl dish

and enjoy !

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