Chicken Burrito Bowls with Cilantro-Lime Rice

Ingredients

Quantities are for 4 servings.

Ingredient amounts are scaled. Amounts written inside the instructions are for 4 servings, so scale those to match.

Cooking for 6 or more? You may need to split this between two pans or pots (or cook in batches) so it cooks evenly and browns instead of steaming.

• 1 1/2 lb Boneless skinless chicken breasts
• 1 1/2 cups (dry) White rice
• 1 can (15 oz) Black beans, canned, drained and rinsed
• 1 cup Corn, frozen or canned
• 1 each Bell peppers (assorted colors)
• 1 cup Salsa
• 1/2 cup Sour cream
• 2 each Avocado
• 2 each Lime
• 1 small bunch Cilantro, chopped
• 1 tbsp Vegetable oil
• 1 tbsp Chili powder
• 1 1/2 tsp Ground cumin
• 1 tsp Garlic powder
• 1 1/2 tsp Salt

Instructions

1. Start the rice: bring the rice, 2 1/4 cups of water, and 1/2 teaspoon of the salt to a boil in a saucepan, then cover, reduce the heat to low, and cook 15 minutes. Turn off the heat and leave it covered for 5 minutes.
2. While the rice cooks, rinse the limes, cilantro, avocados, and bell pepper under running water. Dice the pepper, chop the cilantro, and juice the limes.
3. Cut the chicken into thin strips about 1/2 inch wide. Toss with the chili powder, 1 teaspoon of the cumin, the garlic powder, 1/2 teaspoon of the salt, and the juice of 1 lime. Wash your hands, board, and knife after handling the raw chicken.
4. Heat the oil in a large skillet over medium-high heat. Cook the chicken and diced pepper 7-8 minutes, stirring now and then, until the chicken is no longer pink and reaches 165°F. Discard any lime juice left in the bowl that touched the raw chicken.
5. In a small saucepan, warm the beans and the corn (drained, if canned) with the remaining 1/2 teaspoon of cumin and the remaining 1/2 teaspoon of salt over medium heat for 4-5 minutes, stirring now and then.
6. Fluff the rice with a fork and stir in the juice of the second lime and most of the cilantro. Halve, pit, and slice the avocados.
7. Build the bowls: rice on the bottom, then the chicken and peppers, beans and corn, avocado, a spoonful of salsa, and a dollop of sour cream. Sprinkle with the remaining cilantro.