Unless you wanted to pay for the recipe ... sight unseen, no one was able to print last weeks recipe. No need to pay for these recipes since Chipotle Grill provided several of their recipes years ago.
I have made the rice before and it is EXACTLY like what you get in the restaurant.
I have never tried the Barbacoa recipe though.

CHIPOTLE'S BARBACOA BURRITO
From: Chef Kent Chambless, Chipotle Mexican Grill
Source: WFAA8, Dallas/Ft. Worth, Homelife

BARBACOA:
4 guijillo chiles
2 teaspoons cumin seeds
1 teaspoon ground cloves
10 allspice berries
1/3 cup mexican oregano
12 sprigs fresh thyme
6 garlic cloves
1 spanish onion, roughly chopped
1/3 cup cider vinegar
1 (6 to 8-pound) beef roast
salt and pepper
1 (2-pound) package dried avocado leaves

Large tortilla for wrap, beans, rice and vegetables of your choice.

Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 minutes.

Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth Push mixture through a
sieve, season goat with salt and pepper. Rub paste all over the meat.

Arrange in a bowl and allow to marinate for 4 hours, refrigerated.

Preheat the oven to 325 degrees F.

In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the goat 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours.

***Fresh avocado leaves are toxic, they must be dried to be used for
cooking.

Heat tortilla tills its warm and soft.

Place barbacoa, beans, rice and vegetables of choice on tortilla.

Wrap tortilla in long circular manner to create burrito.

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CHIPOTLE'S RESTAURANT BASMATI RICE
Shared by: Chef Steve Ellis
Owner & Executive Chef at Chipotle's Restaurants
Source: Keep Cooking with Jonathan Recipes
http://www.keepcookin.com/index.html

Note: [bahs-MAH-tee]
Literally translated as "queen of fragrance," Basmati has been grown in the foothills of the Himalayas for thousands of years. Its perfumy, nutlike flavor and aroma can be attributed to the fact that the grain is aged to decrease its moisture content. Basmati is a long-grained rice with a fine texture. It can be found in Indian and Middle Eastern markets and some supermarkets

1 teaspoon vegetable oil or butter to equal
2 teaspoons (*gard'n fresh frozen) cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 lime

In a 2 quart heavy saucepan heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook covered over low heat until rice is tender and water is absorbed, about 25 minutes. Fluff rice with a fork.