Chipotle Burrito Bowl

Instructions

1. In a medium bowl, combine adobo sauce, vinegar, water, vegetable oil, garlic, cumin, oregano, salt, and pepper.
2. Trim the chicken thighs and add them to the bowl and toss well to coat. Refrigerate at least 2 hours or overnight.
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 5 to 7 minutes per side, or until it reaches 165°F and is charred.
4. Let the chicken rest for 5 minutes. Dice into bite-size pieces.
5. Rinse rice and drain well.
6. In a saucepan, bring water, rice, bay leaf, and salt to a boil. Cover and reduce heat to a simmer. Cook 15 minutes or until water is absorbed.
7. Remove from heat and let sit 5 minutes. Remove bay leaf and fluff with a fork.
8. Stir in lime juice, cilantro and salt to taste. Serve.
9. Divide rice between four bowls. Top with grilled chicken, black beans, and corn salsa.
10. Add your favorite toppings such as diced tomatoes, shredded lettuce, cheese, and a big dollop of guacamole.
11. Serve with lime wedges and cilantro if desired.