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Mexican Chicken Rice Bowl

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 561
Ingredients Method

Ingredients
  

  • 1 cup white rice long grain, dry
  • 2 cup chicken broth
  • 1 lb chicken breast pounded even
  • 2 tsp chili powder
  • 1 tsp cumin
  • 2 cup black beans canned, drained
  • 1 cup corn kernels charred in a dry skillet
  • 1 each avocado sliced
  • 0.5 cup salsa
  • 0.25 cup mexican crema thinned with lime
  • 1 each lime in wedges
  • 0.25 cup cilantro chopped

Method
 

  1. Toast the dry rice in a saucepan with a little oil over medium heat until nutty and opaque, 5 to 7 minutes. This is not optional; it is why the rice stays in separate grains.
  2. Add the broth, cover, and simmer on low 18 minutes. Rest 10 minutes off heat, lid on, then fork it loose.
  3. Season the pounded chicken with chili powder, cumin and salt. Sear in a hot skillet 4 to 5 minutes a side to 160F, rest 5 minutes, then slice against the grain.
  4. Warm the drained beans with a splash of water and a pinch of cumin. Char the corn kernels in a dry skillet until spotted brown, about 5 minutes, stirring little.
  5. Build each bowl in order: rice, beans, sliced chicken, corn, avocado, salsa, crema, cilantro.
  6. Serve with lime wedges. The squeeze at the table is the seasoning that ties the bowl together.