Gaby's Green Rice Burrito Bowl Recipe

Chipotle chicken - marinate and cook

If using chicken, cut thighs into 1-inch strips. In a bowl combine chipotle in adobo, 1 tablespoon olive oil, cumin, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken, toss to coat, and marinate 15–30 minutes (or up to 4 hours in fridge). Heat a large skillet or grill pan over medium-high heat. Add a light coating of oil. Cook chicken in a single layer 4–5 minutes per side until charred at edges and internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes, then slice or leave as strips.

Roasted mushrooms - alternative

If using mushrooms, preheat oven to 425°F (220°C). Clean and halve larger mushrooms so pieces are similar size. Toss mushrooms with 1 tablespoon olive oil and 1 teaspoon soy sauce (or tamari) and a pinch of salt and pepper. Spread on a rimmed baking sheet and roast 12–16 minutes, turning once halfway, until edges are caramelized and tender. Remove and keep warm.

Rinse rice under cold water until water runs clear. In a medium saucepan bring 1 1/4 cups water, 1 tablespoon butter, and 3/4 tsp kosher salt to a boil. Stir in rice, reduce heat to low, cover and simmer 15 minutes without uncovering. Remove from heat and let sit, covered, 10 minutes.

While rice rests, in a blender or food processor combine 1 cup packed cilantro leaves, 1 clove garlic, 2 tablespoons lime juice and a pinch of salt. Pulse to a coarse-green puree, adding 1–2 tablespoons water if needed to blend smoothly. Fluff rice with a fork, then fold in cilantro-lime puree until evenly green. Adjust salt and lime to taste.

If using fresh corn, char kernels: heat a cast-iron skillet or grill pan over high heat until smoking. Add corn kernels in a single layer (use 1–2 tsp oil if needed) and let brown without stirring for 2–3 minutes, then toss and char another 2–3 minutes until some kernels are blackened. If using frozen, thaw and pat dry then char briefly until browned.

Finely dice red bell pepper and red onion. Mince jalapeño, removing seeds for less heat. Combine charred corn, bell pepper, red onion, jalapeño, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, 1 teaspoon olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl. Taste and adjust seasoning. Let sit 10 minutes for flavors to meld.

Slice avocado and toss lightly with a squeeze of lime and a pinch of salt to prevent browning.

Divide shredded greens among two bowls (this recipe makes 2 servings). Spoon a generous portion of cilantro rice into each bowl (about 1/2 cup cooked rice per bowl). Arrange chipotle chicken or roasted mushrooms on top (about half the cooked protein per bowl).

Add 1/3–1/2 cup charred corn salsa to each bowl, add sliced avocado, sprinkle 1 tablespoon crumbled cotija or feta over each, and drizzle 1 tablespoon sour cream/Greek yogurt if using. Garnish with extra cilantro, a light drizzle of olive oil, and a lime wedge. Season with salt & pepper to taste.

Serve warm. Leftovers: store components separately in airtight containers up to 3 days; reheat rice and protein, serve salsa cold.