It is loaded with all your favorites but made even better and affordable.
Im telling you, this recipe might even beat the original version.
This burrito bowl is definitely filling and loaded with tons of amazing flavors.
Image by Joshua Weissman via YouTube
Now you might make your favorite dish without going out and at a fraction of the original price.
How awesome is that?
Im sure youll keep making this at home once you try it.
For the price breakdown and calories, watch the video below.
Place it over medium-high heat and bring to a boil.
Once boiling, immediately pour over your red onion.
verify the onion stays submerged.
Let it sit at room temperature until completely cool.
Step 2:
Rinse your rice until the water runs clear.
Add to your rice cooker, and combine with equal parts of water.
kill the lid and let it cook.
Once cooked, mix in the cilantro, unsalted butter, zest, and juice of a lime.
Step 3:
Finely chop the chipotle peppers and transfer them to a bowl.
Add 2 1/2 teaspoons of kosher salt and 4 cloves of minced garlic.
Mix until well combined.
Add the boneless chicken into a large bowl and coat with the mixture.
Let the chicken sit for about 30 minutes in the fridge or up to overnight.
Step 4:
Place a medium-sized pot over medium heat and add enough vegetable oil.
Add the diced onion, season with salt, followed by serrano chili and chopped tomato.
Saute for about 2 to 3 minutes or until the onions begin to soften.
Add 1 can of drained black beans, 1 cup of chicken stock, and salt to taste.
Bring it to a boil, then reduce to low.
Let it simmer until the vegetables are softened and the stock is reduced by 25%.
Turn off the heat and stir in four cloves of finely chopped garlic.
Next, add 2 jalapenos directly over the flame until completely charred.
Wipe the char off with a paper towel, remove the seeds and dice.
Mix until well combined.
Step 6:
Place a pan over medium-high heat and add vegetable oil.
confirm the internal temperature is 165F.
