Forget the fancy taco shop and it's high priced burrito bowls. You can make your own -- better and for less! Pack these Chicken Burrito Bowls with Chipotle Crema for lunch this week.
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.
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.
Divide the chipotle crema among the four dishes and serve the bowls with the dressing on the side. Top with sliced jalapeno.
If packing for take-away, cover and refrigerate the bowls and sauces until ready to serve.
Notes
Leftovers should be stored within 2 hours and then consumed within 4 days.