Description
This versatile and family-friendly chipotle bowl recipe features a delicious blend of roasted peppers and fresh cilantro in homemade Salsa Verde and Roja, offering healthy, customizable bowls packed with flavor.
Ingredients
Scale
- 450g (1 lb) chicken breast or ground beef
- 2 Tbsp taco seasoning
- 200g (1 cup) long-grain rice
- 420ml (1.75 cups) water (for rice)
- pinch salt (for rice)
- squeeze lime juice (for rice)
- 10g (0.25 cup) fresh cilantro (for rice)
- 400g (1 can) black beans, rinsed and drained
- 200g (1.5 cups) corn, fresh or frozen and thawed
- 100g (1 cup) shredded cheese (sharp cheddar or Monterey Jack)
- 1 head romaine lettuce, shredded
- 150g (1 cup) pico de gallo
- 450g (1 lb) tomatillos
- 2–3 jalapeños
- 120ml (0.5 cup) water (for Salsa Verde)
- 10g (0.25 cup) fresh cilantro (for Salsa Verde)
- 0.25 white onion (for Salsa Verde)
- 1 clove garlic (for Salsa Verde)
- salt to taste (for Salsa Verde)
- 450g (1 lb) Roma tomatoes
- 0.5 white onion (for Salsa Roja)
- 2–3 cloves garlic (for Salsa Roja)
- 1–2 chipotles in adobo, plus a spoonful of sauce
- 120ml (0.5 cup) water (for Salsa Roja)
- salt to taste (for Salsa Roja)
Instructions
- Prep Your Protein: Season 450g (1 lb) chicken breast or ground beef with 2 Tbsp taco seasoning. Cook in a large 10-inch skillet over medium-high heat until browned and cooked through, about 10-15 minutes (chicken white throughout, beef crumbly and no longer pink, juices clear).
- Master Your Rice: In a medium saucepan, combine 200g (1 cup) long-grain rice with 420ml (1.75 cups) water, a pinch of salt, and a squeeze of lime juice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and grains are tender. Stir in 10g (0.25 cup) fresh cilantro until fragrant. If dry, add 2-3 Tbsp more water and cook for another 2 minutes.
- Craft Your Salsas: Roast 450g (1 lb) tomatillos and 2-3 jalapeños (stems removed) under a broiler for 5-7 minutes per side for Salsa Verde. Blend with 120ml (0.5 cup) water, 10g (0.25 cup) fresh cilantro, 0.25 white onion, 1 clove garlic, and salt until smooth. For Salsa Roja, roast 450g (1 lb) Roma tomatoes, 0.5 white onion, and 2-3 cloves garlic under a broiler for 8-10 minutes. Blend with 1-2 chipotles in adobo, 120ml (0.5 cup) water, and salt until smoky. Simmer the blended Salsa Roja for 5-7 minutes.
- Assemble Your Bowls: Start with a base of cilantro-lime rice or romaine lettuce. Layer with cooked protein, 400g (1 can) black beans, 200g (1.5 cups) corn, and 100g (1 cup) shredded cheese. Drizzle generously with both Salsa Verde and Salsa Roja.
Notes
For a milder option, omit extra spice for children; adults can add hot sauce or extra jalapeño. Keep chipotles in adobo in your pantry for smoky depth. Leftovers can be stored separately and assembled as needed for meal prep.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop, Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx 350 g)
- Calories: 580 calories
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 12 g
- Protein: 38 g
- Cholesterol: 100 mg
Keywords: chipotle bowl, salsa verde, salsa roja, chicken, beef, rice, healthy, meal prep, family dinner, customizable