Chipotle Chicken Burrito Bowl with Easy Lime Cilantro Rice

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Yields: 2 servings

Chipotle Chicken:
2 tbsp. olive oil
2 cloves garlic
1 tbsp. honey
¼ tsp. ground cumin
2 chipotle chiles, rehydrated in hot water
¼ tsp. salt
2 chicken breasts, skinless and boneless

Cilantro Lime Rice:
1 and ½ cups long grain rice
2 and ½ cups water
2 tbsp. lime juice
½ tbsp. vegetable oil
¼ tsp. salt
¼ cup fresh cilantro, chopped

½ tbsp. vegetable oil
½ medium onion, sliced
1-2 bell peppers (any color), sliced
½ cup frozen corn
1 cup water
½ cup canned black beans
½ cup easy basic guacamole

Chipotle Chicken:
In a food processor or blender, puree together the olive oil, garlic, honey, cumin, chipotle chiles and salt until smooth. Place chicken breasts in a ziplock bag and pour the marinade inside. Seal the bag and let marinate for 2 hours in the refrigerator.

Preheat oven to 450 F. Bake chicken for 20-25 minutes until chicken is no longer pink inside and internal temperature is 165 F.

Cilantro Lime Rice:
In a medium sized pot, wash the rice thoroughly. Add water, lime juice, vegetable oil and salt. Give it a good stir. Heat uncovered on high until the water boils and evaporates.

Once the rice has absorbed the water, turn the heat down to low and cover the pot with a lid. Cook for 20 minutes until rice is soft.
Mix in the cilantro and serve.

Sauteed Onions and Bell Peppers: Heat the vegetable oil in a large frying pan. Sauté the onions and bell peppers for 3-4 minutes until slightly tender. Remove from heat.

Corn: In a small pot, add the frozen corn and water. Heat over medium high for 5 minutes. Once cooked, drain in a colander.

Black beans: Drain and wash the canned black beans. Heat over medium high for 5 minutes until warm.