Chipotle Lime Burrito Bowl

Ingredients

• 1 cup long-grain white rice
• 1.5 cups water
• 1 whole lime, divided (zested and juiced)
• ½ cup fresh cilantro, chopped, divided
• 1 can (15 oz) canned black beans, drained and rinsed
• 1 whole red bell pepper
• 1 cup corn kernels (fresh or frozen)
• ½ cup sour cream
• 2 whole chipotle peppers in adobo sauce
• 2 cloves garlic cloves, minced

Instructions

1. 1

   Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 8 minutes.

2. 2

   Pour 1.5 cups water into a medium pot, add 1 cup rice, cover with a lid, and set over high heat until it boils hard, about 3 minutes.

3. 3

   Lower the heat to low and keep the lid on — the rice will cook for exactly 18 minutes without lifting the cover.

4. 4

   Place the red bell pepper on a cutting board stem-side up, carefully slice it down one side to remove the top and stem, then slice lengthwise into 3 long strips and pull out any remaining seeds with your fingers.

5. 5

   Lay the pepper strips flat on a large rimmed baking sheet, spreading them in a single layer; toss with 1 tablespoon olive oil, salt, and pepper.

6. 6

   Slide the baking sheet into the oven and roast until the pepper edges look caramelized (dark gold-brown) and the surface is soft when poked with a fork, about 12 minutes.

7. 7

   While the pepper roasts, put 0.5 cup sour cream, 2 chipotle peppers, 2 minced garlic cloves, and half the lime juice (about 1.5 tablespoons) into a blender or food processor.

8. 8

   Blend on medium speed for 45 seconds until the mixture turns smooth, creamy, and orange-red; taste a small spoonful and add salt to taste — it should taste smoky and tangy.

9. 9

   Pour the drained black beans into a small saucepan, set over medium heat, and stir once every 30 seconds for 3 minutes until steaming; do not boil them hard.

10. 10

    When the rice is done steaming (after 18 minutes), remove the lid carefully — steam will escape and it is very hot — then stir in the lime zest, remaining lime juice (about 1.5 tablespoons), and 0.25 cup cilantro.

11. 11

    Remove the roasted pepper strips from the oven and cut each strip crosswise into three roughly equal pieces.

12. 12

    Divide the cilantro-lime rice evenly between two large bowls, making a mound in the center of each.

13. 13

    Arrange the warm black beans on one side of each rice mound, the corn on another side, and the roasted pepper pieces on a third side, so each bowl looks like four sections radiating from the rice center.

14. 14

    Drizzle 2 tablespoons of the chipotle lime crema over the top of each bowl in a thin zigzag pattern, then scatter the remaining 0.25 cup cilantro across both bowls.

15. 15

    Serve immediately while the rice and beans are still warm; offer any leftover crema on the side for drizzling.

Tools you’ll need

• medium pot with lid
• large rimmed baking sheet
• cutting board
• sharp chef's knife
• small saucepan
• blender or food processor
• two large bowls
• spoon

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