DIY Chipotle Burrito Bowl

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(These are base recipes I used, scale up or down to your needs)

CORN SALSA:
2 Jalapenos diced
¼ Red Onion diced
¼ cup of Fresh Cilantro
4 tbs Citrus (lemon & lime equal parts) (to taste)
Salt (to taste)
1 Can of Sweet Yellow Corn (canned is easier to work with)
Mix and Chill.

MILD SALSA:
1.5 Large Tomato (remove seeds for less mush)
¼ cup Cilantro
1 Jalapeno diced fine
3 tbs Citrus (lemon & lime equal parts) (to taste)
Salt
Mix and Chill.

CILANTRO LIME RICE:
2 Cups long grain rice
2 Cups water
½ Bay Leaf

Add all contents to pot and bring to boil on med/high heat (no lid)
Once it has reached rapid boil add lid and reduce heat to low. Let it cook for 17-20 mins
After ADD:
4 TBS Soybean Oil (I used EVOO) and stir for 1 min. Let sit for 5 mins
Add ½ TBS Salt and 2 TBS Citrus (lemon & lime equal parts) (to taste), stir 1 min.
Let cool for 5-7 mins
Finally add in ¼ cup of cilantro when rice has cooled to avoid browning.

CHICKEN:
Cubed Trader Joes Boneless Skinless Chicken Breast
Penzeys Smoked Spanish Paprika http://full.sc/ZsVnu8
Salt
Whole Foods Tequila Lime Blend Seasoning
EVOO
Season chicken to taste with spices and cook for 8-10 mins in med heat pan with EVOO.

GUACAMOLE:
1 Avocado smashed
Salt or Garlic salt (to taste)
2 to 3 Spoonful's of Green Salsa
1.5 Tablespoon Citrus (lemon & lime equal parts) (to taste)
Mix and Chill.

FAJITA PEPPERS:
Chop ½ red onion
Chop 1 green pepper
EVOO
Cook onions first in pan on med to high heat with EVOO. Then add green pepper after onions have started to become translucent. Cook both for about 8-10 mins or until desired softness.

EXTRA TOPPINGS:
Chopped Lettuce, Shredded Pepper Jack Cheese, Chipotle Tabasco Sauce, and plain Greek yogurt (to replace sour cream)
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