Chipotle Chicken Fajita Burrito

My coworker Scott told me about this website: www.chipotlefan.com.  It has recipes from Chipotle!!!  We decided to make some buritos.  The recipe below makes 6 servings.

Image by Jason Hedlund

Ingredients:
Chicken:
1 ounce package dried ancho chiles
1/2 can chipotle pepper in adobo sauce (discard chipotle pepper, skim out seeds)
1/2 tsp black pepper
1 tsp cumin powder
1 Tbsp fresh oregano, chopped
3 cloves garlic
1 tsp salt
1/2 red onion, quartered
1/8 cup olive oil
1 package (about 12 oz) boneless skinless chicken breasts

Veggies:
1 green pepper, sliced
1 red pepper, sliced
1/2 red onion, sliced
1/2 yellow onion, sliced
olive oil
salt and pepper to taste
**you can add whatever fajita veggies you would like

Rice:
1 tsp butter
2 tsp fresh cilantro
2/3 cup white Basmati rice
1 cup water
1/2 tsp salt
1 Lime

Directions:
Chicken:
1.  Soak dry chilies overnight in water, until soft.  Remove seeds.
2.  Add chilies and rest of ingredients to a food blender. Puree until smooth.
3.  Stab chicken with fork to let the marinade soak in.  If you're marinating overnight, you won't need to stab it too much.  If you're marinating for an hour, stab all over.
4.  Spread marinade over chicken, refrigerate for 1 hour or up to overnight.
5.  After marinating, grill on medium-high heat on the grill.

Rice:
1.  In a 2-quart heavy saucepan, heat butter over low heat, stirring occasionally until melted.  add rice and lime juice, stir for 1 minute.  Add water and salt , bring to full rolling boil.  At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.  Fluff rice with a fork.

Veggies:
1.  Saute chopped veggies in olive oil over high heat until tender crisp.
2.  Season with salt and pepper.

Jason and Beth's Rating: 7/10

Nutrition:
343 calories
13g fat (5g saturated)
40mg cholesterol
800 mg sodium
42g carbohydrates
1g fiber
2g sugar
16g protein