Chicken Burrito Bowl-style loaded Mexican rice bowl

Ingredients

Rice

• 300 g long-grain rice
• 600 ml chicken stock
• Juice of 1 lime
• Fresh coriander, chopped
• 1 tbsp olive oil

Chicken

• 4 chicken breast fillets
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp garlic powder
• Salt + black pepper

Bowl

• 1 × 400 g tin black beans, drained
• 200 g sweetcorn (tinned or frozen)
• 2 ripe tomatoes, diced
• 1 red onion, finely chopped
• 2 avocados, mashed with lime + salt (guac)
• 200 ml sour cream
• Juice of 1 lime
• Fresh coriander

Method

1. Rice. Cook rice in stock + olive oil 15 minutes. Fluff. Stir in lime juice + coriander.
2. Chicken. Rub fillets with oil + spices. Grill 6 minutes per side until cooked through. Rest 5 minutes, then slice.
3. Beans + corn. Warm beans in a pan. Char corn in a dry hot pan.
4. Salsa. Mix tomato, onion, lime juice, coriander, salt.
5. Guac. Mash avocado with lime + salt to taste.
6. Build bowls. Rice first, then chicken, beans, corn, salsa, guac, sour cream. Top with coriander.

Tips

• Lime juice in the rice. The cilantro is for colour, the lime is the flavour.
• Build the bowl with hot rice under everything. Cold toppings on hot rice = melts right.
• Char the corn in a dry pan first. Sweet, smoky depth.