Wednesday, July 27, 2011

Homemade Chipotle Burrito Bowls

We love Chipotle (obviously not as much Willy's, but don't get me started about my obsession with Willy's). Our favorite thing to order are their burrito bowls. We usually get their cilantro-lime rice, steak, grilled peppers & onions, tomato salsa, corn salsa, and guacamole. I always add a side of their honey-chipotle vinaigrette too because I'm obsessed with that sauce. But unfortunately for us, there isn't a Chipotle in Savannah. I never understood why because we really don't have a good tex-mex restaurant to go to, and we would really eat mexican food a couple times a week if we could. So since we can't go to Chipotle here, we decided that we just had to make it. We made the cilantro-lime rice, roasted-chili corn salsa, pico de gallo, guacamole, and honey-chipotle vinaigrette. And we also grilled some steak, as well as some peppers & onions to top our burrito bowls. These bowls were a hit! We finally got our mexican that we had been craving, and they were wayyyyy better! What is also great about this recipe is that you can customize it to include everything you love. Some other popular toppings are black beans, shredded cheese, lettuce, chopped onion, or roasted red peppers. This will definitely be a meal that we will make again and again and again! Enjoy :)
Homemade Chipotle Burrito Bowls
For the Cilantro-Lime Rice:
2C Cooked White Rice
Juice of 1 Lime
1t Salt
6T Fresh Chopped Cilantro
4t Vegetable Oil

For the Chipotle Honey Vinaigrette:
½C Red Wine Vinegar
½C Honey
2t Dijon Mustard
1t Adobo Sauce
½t Paprika
¼t Garlic Powder, Onion Powder, Dried Oregano
½C Olive Oil      

For the Burrito Bowls:
Grilled Steak or Chicken
Prepared Cilantro-Lime Rice    
Homemade Guacamole
Homemade Chili-Corn Salsa
Homemade Pico de Gallo
Grilled Peppers & Onions
Shredded Mexican Cheese

1. To Make the Cilantro-Lime Rice: In a mixing bowl, combine the chopped cilantro, limejuice, rice, salt and oil. Toss together until completely mixed. 
2. For the Chipotle Honey Vinaigrette: Combine all ingredients, except oil in a blender and blend on low speed for 10 seconds. Slowly drizzle the oil into the blender on low speed. Chill the finished dressing for at least an hour.
3. To Assemble the Burrito Bowls: In a bowl, layer the rice, black beans, shredded beef, grilled peppers & onions, cheese, Pico de Gallo, corn salsa, and guacamole. Drizzle the bowls with the vinaigrette. 


  1. It really was a feast! One of the best dinners I have made thus far! Chipotle is one of our favorite easy dinners to-go, and we don't have one here in Savannah. So we decided to make our own :)

  2. Are you sure you're not a Texan?! I'm pretty sure you'd get along here just fine where Mexican is king! Thanks for linking up on Recipes I Can't Wait to Try!

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