By Claire DiMaggio
Rinse the rice under cold water until the water runs clear. Add the rice to a pot with 600 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed.
While the rice is cooking, dice the chicken into bite-sized pieces. In a bowl, combine the chicken, 1 tablespoon of olive oil, ground cumin, chili powder, salt, and pepper. Toss to coat evenly.
Heat a large skillet over medium-high heat and add the seasoned chicken pieces. Cook for 7-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove from heat and set aside.
In a medium bowl, combine the diced tomatoes, diced red onion, chopped cilantro, juice of 1 lime, 1 tablespoon of olive oil, and a pinch of salt. Mix well to make the salsa and set aside.
Halve and pit the avocados. Scoop out the flesh and cut into slices or cubes. Squeeze the juice of the remaining lime over the avocado to prevent browning.
In the same skillet used for the chicken, add the corn and cook over medium heat for 3-4 minutes or until heated through, stirring occasionally.
Once the rice is cooked, fluff it with a fork and stir in half of the chopped cilantro and the juice of half a lime for a fresh cilantro-lime rice flavor.
To assemble the bowl, divide the cilantro-lime rice, cooked chicken, black beans, corn, avocado slices, and salsa among four bowls. Garnish with remaining cilantro and serve with extra lime wedges if desired.
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This Mexican Main Course recipe is ready in 45 minutes and features boneless skinless chicken breasts, long-grain rice, black beans, drained and rinsed and other delicious ingredients. Contains 650 calories total.
Rinse the rice under cold water until the water runs clear. Add the rice to a pot with 600 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed.
While the rice is cooking, dice the chicken into bite-sized pieces. In a bowl, combine the chicken, 1 tablespoon of olive oil, ground cumin, chili powder, salt, and pepper. Toss to coat evenly.
Heat a large skillet over medium-high heat and add the seasoned chicken pieces. Cook for 7-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove from heat and set aside.
In a medium bowl, combine the diced tomatoes, diced red onion, chopped cilantro, juice of 1 lime, 1 tablespoon of olive oil, and a pinch of salt. Mix well to make the salsa and set aside.
Halve and pit the avocados. Scoop out the flesh and cut into slices or cubes. Squeeze the juice of the remaining lime over the avocado to prevent browning.
In the same skillet used for the chicken, add the corn and cook over medium heat for 3-4 minutes or until heated through, stirring occasionally.
Once the rice is cooked, fluff it with a fork and stir in half of the chopped cilantro and the juice of half a lime for a fresh cilantro-lime rice flavor.
To assemble the bowl, divide the cilantro-lime rice, cooked chicken, black beans, corn, avocado slices, and salsa among four bowls. Garnish with remaining cilantro and serve with extra lime wedges if desired.
Calories per Serving: 650
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