Definitely cheaper and healthier than a chipotle bowl.

INGREDIENTS:

Rice:

• 3 cups (600g) white rice

• 3 cups (709ml) water

• 2 tablespoons (28g) butter *optional*

• Juice and zest of 1 lime

• 2.5 tablespoons (6g) cilantro, finely chopped

• Salt to taste

Chicken:

• 6 boneless, skinless chicken thighs

• 1 can chipotle peppers in adobo, very finely cohpped

• 4 cloves garlic, very finely chopped

• 2.5 teaspoons (8g) kosher salt

• Cooking spray for greasing

Corn relish:

• 4 corn on the cob

• 2 jalapeños

• 1/2 red onion, finely diced

• 2.5 tablespoons (6g) cilantro, finely chopped

• Salt and pepper to taste

• 1 tablespoon (10g) white distilled vinegar (more to taste)

Pickled Red onion:

• 1 cup (236ml) white distilled vinegar

• 1 cup (236ml) water

• 1 tablespoon (10g) kosher salt

• 1/2 red onion, thinly sliced

Black Beans:

• 1 can black beans

• 3 tablespoons (35g) vegetable oil *replace with spray oil to keep lower calorie*

• 1 white onion, diced

• 1 serrano, diced

• 4 cloves garlic, finely chopped added at end

• 1 roma tomato, rough chopped

• Salt and pepper to taste

• 1 cup (236ml) chicken stock

Spicy Garlic Mayo:

• 1 cup (200g) mayonnaise

• 8 cloves garlic, grated

• 3.5 tablespoons (42g) hot sauce (Tapatio, cholula, or Valentina, whichever you have)

• 1/2 teaspoon (2g) onion powder

• Salt and pepper to taste

Other toppings:

• 1.5 cup (165g) fresh grated Monterey Jack cheese *optional*

• Fresh cilantro for garnish

INSTRUCTIONS:

For the Rice:

1. Rinse your rice thoroughly until the water runs clear. Then place your dry rice in a rice cooker, cover with your 3 cups of water, close the lid and cook as directed by the manufacturer.

2. Once the rice is done, immediately add your butter, juice and zest of 1 lime, cilantro, and salt to taste. Stir until evenly distributed and incorporated. Taste and adjust salt levels as needed.

For the Chicken:

1. Preheat your oven to 375 degrees Fahrenheit.

2. Combine all ingredients except the chicken in a bowl and mix until well combined.

3. Add your chicken and toss until coated evenly. Cover with plastic wrap and refrigerate for 30 minutes but ideally overnight.

4. To cook you can heat a grill pan (or regular medium sized pan) over medium high, grease with cooking spray. Once the pan is nearly smoking, add your chicken in batches to avoid overcrowding. Sear for 2 minutes per side, transfer to a foil lined baking sheet, and place in the oven to finish cooking for 8-10 minutes or until the internal temperature of the chicken reaches 165 Fahrenheit.

For The Corn Relish:

1. Char your corn by placing it directly on the open flame of a cooktop or range on all sides lightly, then remove the kernels and place in a bowl. Repeat this charring process with your jalapenos but this time charring every part of the chili. Once the chili is fully charred, wipe off the char using a paper towel. Optionally remove the seeds and finely dice. Place in the bowl along with the corn.

2. Combine all remaining ingredients and stir until everything is thoroughly combined. Taste and adjust salt and vinegar levels as needed.

For the Pickled Red Onion:

1. In a medium sauce pot combine vinegar, water, and salt. Set on the stove over medium high heat. Place your sliced onions in a heat proof container such as a mason jar.

2. As soon as your vinegar mixture begins to boil, remove from the heat and pour directly over your red onions. Ensure that your onions stay submerged under the hot liquid. Leave out to cool until it reaches room temperature. Then cover with a tight fitting lid and leave in the fridge to keep good for many many months.

For The Black Beans:

1. In a medium saucepot add in your vegetable oil and set over medium heat. Once hot add your onion, serrano, garlic, and tomato. Season to taste with salt and saute until the vegetables begin to soften. About 3-5 minutes.

2. Add in your chicken stock bring to a boil over medium high, then reduce the heat to low. Simmer until the liquid is reduced by half, about 4 minutes. Then add your black beans. Reduce for another minute.

3. Season your beans to taste with salt and pepper and keep warm.

Assembly:

1. If you’re making the mayo, simply combine all ingredients in a medium sized bowl and whisking together until combined.

2. Place a base of your rice in bowls divided between the number of servings. Top with each element creating small mounds all around the bowl. Once your bowls are topped with everything, add cheese if you’re using it, and garnish with fresh cilantro and enjoy.