CHIPOTLE OPEN TIME RECIPES

Steps:

• In a small heavy pot, add rice, water, 1 tsp oil and salt.
• Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 20 minutes.
• Shut off flame and keep covered an additional 5 minute.
• In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Steps:

• In a medium bowl combine the salt, cumin black pepper, chipotle, and salsa.
• Place the chicken in the pressure cooker and pour the salsa over chicken. Cook on high pressure 20 minutes. Quick or natural release, add the corn and cook high pressure 2 minutes.
• Meanwhile, add the quinoa, water and salt to a saucepan and cook over high heat, bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 18 to 22 minutes, or until all the liquid is absorbed. Fluff with a fork and remove from heat. Stir in the lime juice, olive oil, and 2T cilantro.
• When chicken is cooked, remove corn and set aside on a dish.
• Remove the chicken and place in a bowl, shred and add 1/2 cup of the sauce. Using a knife cut the corn off the husk.
• Place 2/3 cup quinoa in each bowl, with 1/2 cup shredded chicken topped with more sauce, 1/3 cup corn, 1/4 cup tomatoes and 1 ounce avocado.
• Top with remaining cilantro and serve with lime wedges.