Ingredients:

  • 1 cup Long-grain white rice (Jasmine or Basmati)
  • 1 ½ cups Vegetable or Chicken Stock (or water)
  • 1 tablespoon Unsalted Butter or Olive Oil
  • ½ teaspoon Fine Sea Salt (for rice)
  • Zest of 1 Large Lime
  • 2 tablespoons Fresh Lime Juice
  • ½ cup Fresh Cilantro, roughly chopped
  • 5 lbs Boneless, skinless Chicken Breast or Thighs, cut into 1-inch strips
  • 2 tablespoons Olive Oil, divided
  • 1 tablespoon Chili Powder
  • 1 teaspoon Ground Cumin
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Kosher Salt (for chicken)
  • ¼ teaspoon Freshly Ground Black Pepper
  • 1 tablespoon Fresh Lime Juice (for marinade)
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 cup Frozen or Canned Sweet Corn, thawed or drained
  • 1 Medium Avocado, diced
  • 1 cup Shredded Monterey Jack or Sharp Cheddar Cheese
  • 4 tablespoons Sour Cream or Plain Greek Yogurt
  • 4 tablespoons Your favourite Salsa or Pico de Gallo
  • Optional: Shredded Romaine Lettuce

Instructions:

  1. Prep Chicken: Slice the chicken into uniform strips. In a bowl, toss the chicken with 1 tablespoon of olive oil, chili powder, cumin, paprika, oregano, salt, pepper, and lime juice. Set aside to marinate while starting the rice (5-10 minutes is plenty).
  2. Start the Rice: Rinse the rice thoroughly until the water runs clear. This ensures fluffy rice.
  3. Cook Rice: In a saucepan, bring the stock (or water) and salt to a boil. Add the rinsed rice. Reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let rest, still covered, for 5 minutes.
  4. Sear Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken strips in a single layer (work in batches if necessary to avoid steaming).
  5. Sauté: Cook for 3–4 minutes per side until the edges are caramelized and the chicken is cooked through (internal temperature should reach 165°F / 74°C).
  6. Rest: Remove the chicken from the pan and place it on a clean cutting board. Tent loosely with foil and allow it to rest for 5 minutes. Slice into bite-sized pieces if not already in strips.
  7. Fluff Rice: Remove the lid from the cooked rice. Add the butter/oil, lime zest, lime juice, and chopped cilantro. Gently fluff with a fork until thoroughly combined. Taste and adjust salt if necessary.
  8. Prepare Beans and Corn: In a small pan, lightly warm the drained black beans and corn for 2–3 minutes over medium heat. (Optional: season lightly with a pinch of cumin).
  9. Garnish Prep: Dice the avocado, shred the cheese, and gather your sour cream and salsa.
  10. Build the Bowls: Divide the cilantro-lime rice among four serving bowls. Add equal portions of the seasoned chicken, black beans, and corn.
  11. Final Touches: Top each bowl generously with shredded lettuce (if using), diced avocado, shredded cheese, a dollop of sour cream or yogurt, and a spoonful of salsa. Serve immediately.