Chicken Burrito Bowls

Ingredients

• 4 cup rice (cooked) for serving
• 2 cup chicken (cooked and cubed)
• 2 15-ounce cans black beans (rinsed and drained)
• 1 cup frozen corn kernels (thawed)
• 2 tomato (diced)
• 4 oz pepper jack cheese (shredded) ((1 cup))
• 1/4 cup fresh cilantro (chopped)
• 3 green onion (chopped)
• 1 cup sour cream
• 1 chipotle chile in adobo sauce from a can
• Juice of 1 lime
• salt
• black pepper
• 1 jalapeno (thinly sliced)

Instructions

1. 1

   Divide the rice among four dinner plates or, if packing for take-away, dishes with lids. Divide the chicken, beans, corn, tomatoes, cheese, cilantro, and green onions among the four dishes.

2. 2

   In a small blender or food processor, combine the sour cream and chipotle pepper. Blend until smooth. Add the lime juice and season to taste with salt and pepper.

3. 3

   Divide the chipotle crema among the four dishes and serve the bowls with the dressing on the side. Top with sliced jalapeno.

4. 4

   If packing for take-away, cover and refrigerate the bowls and sauces until ready to serve.