Chicken Burrito Bowl

For the marinade combine tomato puree, chipotle pepper seasoning, honey, vinegar, oil and salt in blender or food processor and blend for 30 seconds until well incorporated. After chopping chicken into bite size pieces take out a large zip-lock bag and put chicken with marinade in it and make sure all pieces of chicken are well coated. Seal the bag and put it in the refrigerator for at least 1 hour to marinate.

Meanwhile make brown rice according to directions. For my brown rice it was 1 cup of uncooked rice to 2 1/2 cups of water. This was enough to feed 4 people perfectly. After rice is completely boiled and cooked with no water remaining, add 1/2 of the chopped cilantro and the juice of one lime into the rice.

Next make the pico de gallo salsa. In a medium sized bowl combine red onion, tomato, 1/2 of the remaining cilantro, corn and the juice of the 2nd lime. After this is mixed add 1/4 cup of extra virgin olive oil and 3 tablespoons of red wine vinegar. Mix thoroughly.

Next, you will want to heat up your rinsed and drained black beans in a saucepan on low for about 8 minutes until hot.

Lastly, take out your marinating chicken and heat up a skillet on medium high heat and dump chicken with marinade into the skillet to cook. Using tongs or a spatula to keep chicken from burning. Cook until chicken is browned on all sides. For me this took about 15 minutes.

In a bowl spoon in 1/2 cup of cooked rice, a couple of spoonfuls of black beans, a few pieces of chicken and a few spoonfuls of pico de gallo salsa mixture. Top with shredded white cheddar cheese and a dollop of sour cream. Enjoy!