Copycat Chipotle™ Chicken Burrito Bowls

Now you can make your favorite Chipotle™ chicken burrito bowl right at home—and when you make your own easy corn salsa and guacamole, you won't have to pay extra! This recipe fits the bill at a fraction of the cost to order takeout. Our homemade Copycat Chipotle™ Chicken Burrito Bowls are made with an Old El Paso™ Chipotle Chicken Burrito Bowl Kit, an effortless way to satisfy take-out cravings. The kit includes mild chipotle seasoning mix, mild queso blanco sauce and cilantro lime white rice. This 40-minute meal is a winner you can dig into again and again right from your kitchen table.

📝 Ingredients

• 1 cup cooked corn kernels
• 1/4 cup chopped red onion
• 2 tablespoons chopped fresh cilantro leaves
• 1 medium jalapeño chile, seeded and finely chopped
• 2 teaspoons lime juice
• 1/4 teaspoon salt
• 1 package (11 oz) Old El Paso™ Chipotle Chicken Burrito Bowl Kit
• Oil, water and butter as called for on package
• 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 can (15 oz) pinto beans, drained, rinsed and heated
• 1/2 cup guacamole

👨‍🍳 Instructions

1. 1In medium bowl, stir together Corn Salsa ingredients. Cover and refrigerate until ready to use.
2. 2In 2-quart saucepan, add rice (from burrito bowl kit), and water and butter as called for on package. Heat to boiling, stirring frequently. Reduce heat; cover and simmer about 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand 5 minutes.
3. 3In 10-inch nonstick skillet, stir together chicken, oil as called for on package and seasoning mix (from burrito bowl kit) until well coated. Cook over medium-high heat 10 to 12 minutes, stirring occasionally, until very little liquid remains and chicken is cooked through and begins to brown.
4. 4Divide rice among 4 serving bowls. Top with chicken, beans, corn salsa, guacamole and queso blanco sauce (from burrito bowl kit).