Add rice to a colander and rinse well under cold water.

In a medium saucepan, add the rice and olive oil. Saute for 3-4 minutes to toast the rice. When it starts to smell fragrant and nutty and some of the tips of the rice begin to brown slightly, it is time to add the water.

Add 2 cups of water to the pan. Bring to a boil on medium-high heat.

Turn the heat down to all it be become a gentle simmer again. Put the lid on the pot and continue to let it gently simmer for 45 minutes. (Do not uncover the pot during this time!)

Remove the lid and fluff with a fork. If the rice is still a little crunchy, add a little more water, replace the lid and cook another 10 minutes. If there is still a lot of water in the pan, drain the water.

Place the lid back on and let it rest for 10-15 minutes. Use immediately or store up to 3-5 days in the fridge before making the rest of the burrito bowl. I was able to get about 3 1/2 cups of cooked rice from 1 cup dried rice.

Set your cooked rice aside. In a large, deep skillet, add the olive oil, bell pepper, onion, and jalapeno. Saute until onion is softened, about 3-5 minutes.

Add the garlic and saute another minute.

Stir in the tomatoes, corn, salsa, cumin, oregano, chipotle (if using), and cooked rice. Saute until liquid from canned tomatoes has cooked off, about 7-9 minutes. Season with salt and ground black pepper.

Heat the olive oil for 1 minute in a non-stick skillet. Add the onion and saute for 3-5 minutes or until onion is translucent and softened.

Add the cumin, paprika, and garlic and cook another minute.

Stir in the broth and beans and bring to a simmer. Allow to simmer for 5-7 minute or until most of the broth has cooked off. Season with salt and ground black pepper to taste.

Add all of the chimichurri sauce ingredients to a single serving blender cup and puree until smooth.

Divide the rice, beans, and other vegetables evenly among four bowls. Drizzle each bowl with ~1 tablespoon of chimichurri. (A little goes a long way!)