Anna Some of the links in this post are affiliate links. which means we may earn a commission if you click on the link and make a purchase. However, we only recommend products and services that we personally use and believe will add value to our readers. For details, please read our privacy policy.
Cinco de Mayo was this week, and while tacos are always a hit, it felt like the perfect time to eat my Spicy Chipotle Grain Bowls. These delicious bowls are layered with some amazing flavors like perfectly seasoned black beans, fluffy brown rice, cheese, cool sour cream, zesty pico de gallo, and homemade spicy chipotle sauce that really packs a punch. This delicious grain bowl recipe will make your tastes buds sing!
The Ultimate College Treat
Speaking of singing, the grain bowl that inspired me (and this recipe) was when I was studying for my BA in music. During my college years, I was often rushing from class to class. While I was never late to school (I was terrified of being the last one walking in to class), some days I would wake up with no time to spare, or my lunch would get left behind. A few of my classmates could make it through the day living off of Red bull and 5 hour energy drinks alone…I was not that person. Believe me! Caffeine turns me into a hyper squirrel and becoming hangry is not a good way to live!
Thankfully, there were two food trucks on campus. One food truck was all about juicing fruits and veggies. The other truck served grain bowls. My favorite treat was a chipotle rice grain bowl piled high with pico de gallo salsa, avocado, and cheese. It was fresh, filling, and helped me get through a busy day filled with music theory, vocal pedagogy, ear training, voice lessons, children’s education, and teaching musical theater in the evenings. To be honest, I never went to the juice truck. If I could afford the chipotle grain bowl, it was the highlight of my day.
Chipotle Peppers vs Dried Spices
I tried making this recipe just with dried spices, but it lacked the punch of heat I remembered. Chipotle peppers in adobo sauce is what makes this sauce really flavorful.
Kewpie Mayo?
Mmmm Kewpie mayo! Japanese mayonnaise is richer and creamier than American mayo because it uses egg yolks as opposed to whole eggs. That’s how it gets its happy, sunny golden color. It’s got a custardy texture and tastes phenomenal. You can easily use normal mayonnaise instead of Japanese mayo, however, I think it makes the sauce taste even more delicious! You can find Kewpie Mayo on Amazon.
Blend It UP!
Don’t be intimidated by the ingredients list. It might look long, but it’s extremely easy to throw together. All you need is a blender or food processor to make the sauce. The mayo and sour cream makes it tangy and smooth. Lime juice and cilantro leaves bring out a fresh brightness. Smoked paprika and cumin add a touch of earthiness and a wonderful smoky flavor. Finally, garlic, onion powder, salt, and brown sugar round everything off.
Black Beans
To reduce some of the steps, you can add the black beans to this dish straight from the can and without any spices. It will still taste fantastic! However, if you have time to let the beans simmer for about 15 minutes, add the spices, and they will be a tasty addition to your grain bowls.
Let’s Talk About Rice!
I used to avoid brown rice because it was boring and tasted like it looks – brown, bland, and blah. The moment I tried my first chipotle grain bowl, it was a game changer. The tender brown rice has a nutty, earthy flavor. The slightly chewy texture holds up beautifully against the spicy chipotle sauce and all the toppings. It’s the perfect base that binds and blends all the flavors and textures together and lets the ingredients shine.
To give the rice extra flavor, I cook the rice in chicken broth. Throw in a garlic clove and butter, simmer for 50 minutes, and voilΓ ! You have perfectly seasoned rice that is ready to soak up all the chipotle flavors!
Cheese
Cheese is a delicious addition to this grain bowl. I love using queso fresco cheese. It’s slightly tangy, salty, crumbly, and mild. I don’t always have queso fresco in the fridge, so I often use mozzarella cheese.
Adding Protein
This meal can easily be vegetarian. Instead of cooking the rice with chicken broth, use vegetable broth and omit the cheese if you want. OR! You can add your favorite protein to the grain bowls. I added steak strips this week. I’ve also done cilantro lime marinaded grilled chicken. With or without the protein, this dinner is very filling, delicious, and packed with flavor.
Assemble the Grain Bowls
Assembling the grain bowl recipe is super easy!
Layer 1: Black beans
Layer 2: Brown Rice
Layer 3: Add the spicy chipotle sauce to taste (It does have a kick!)
Layer 4: Cheese!
Layer 5: Pico de Gallo Salsa
Toppings: Sour Cream, fresh cilantro, sliced olives, avocado, and protein of your choice!
Spicy or Mild?
This baby is SPICY! However, if you can’t handle the heat, don’t go heavy on the chipotle sauce. If you accidentally put too much sauce in your bowl, add more sour cream and avocado.
My Hosting Go-To
Spicy Chipotle Grain Bowls are perfect for hosting. You can easily make the components ahead of time. Because everyone can assemble their own bowls, everybody will have a meal exactly how they like it!
Spicy Chipotle Grain Bowls
Ingredients
Spicy Chipotle Sauce
- 3 1/2 oz chipotle peppers in adobo sauce (half of a 7 oz can)
- 1/4 cup sour cream
- 1/4 cup Kewpie mayonnaise If you don't have Kewpie, any mayonnaise works too.
- 1 Tbsp lime juice half a lime
- 1/4 cup cilantro leaves
- 3 garlic cloves
- 1/2 tsp brown sugar
- 1/2 tsp chili
- 1/2 tsp cumin
- 1/2 tsp garlic
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
Brown Rice
- 1 cup long grain brown rice
- 2 cups chicken broth
- 1 Tbsp butter
- 1/4 tsp salt
- 1 garlic clove
Black Beans (optional but Tasty!)
- 1 can black beans
- 1/4 tsp garlic
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp cumin
- 1/8 tsp chili powder
- 1 Tbsp lime juice
- 1 cup chicken broth
Chipotle Grain Bowls
- black beans
- cooked brown rice
- spicy chipotle sauce for serving
- pico de gallo salsa for serving
- queso fresco cheese mozzarella cheese is good too!
- sour cream for serving
- 1 avocado
- 1/4 cup sliced black olives
- cilantro for serving
- (optional) steak strips or chicken strips
Instructions
Spicy Chipotle Sauce
- Pour all the ingredients into a food processor or blender. Blitz til smooth. You may need to scrape down the sides a few times with a spatula. Spoon into a bowl and save til ready to use. It lasts about 4 days in the fridge.
Brown Rice
- In a small saucepan, rinse the brown rice and drain.
- Add the chicken broth, butter, salt, and garlic clove to the rice. Bring to a boil. Cover, and reduce the temperature to medium low. Simmer for 50 minutes until the rice is fluffy and tender and the broth is fully absorbed.
Black Beans (optional but TASTY!)
- Wash and drain the canned black beans. In a small saucepan, mix the beans chicken broth, and spices together. Heat over medium low and simmer for 15 minutes.
Chipotle Grain Bowl Assembly
- In a bowl, spoon in the warm black beans. Add a layer of hot brown rice and spoon on the spicy chipotle sauce to taste. Add pico de gallo salsa and cheese. Top with sour cream, sliced black olives, avocado, and protein of your choice. garnish with cilantro. Enjoy!
