Chipotle Chicken, Cilantro Lime Rice and Corn and Black Bean Salsa

Ingredients

• 1.5 cup long-grain white rice (Basmati or Jasmine rice work well)
• 3 cup water (or use vegetable broth for more flavor)
• 1 tbsp olive oil
• 1 tsp salt (adjust to taste)
• 1 pcs bay leaf (optional, for a subtle aromatic flavor)
• 0.5 cup cilantro (freshly chopped, packed)
• 3 tbsp lime juice (freshly squeezed, from about 2 medium limes)
• 1 tsp lime zest (from 1 lime)

Instructions

1. 1

   Rinse the rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swishing it with your hand, until the water runs clear. Drain well.

2. 2

   Toast the rice. Heat the olive oil in a medium saucepan over medium heat. Add the drained rice and stir constantly for 2-3 minutes until the grains are fragrant and the edges become translucent.

3. 3

   Add liquid and bring to a boil. Pour in the water (or broth), add the salt and the optional bay leaf. Stir once to combine, then increase the heat to high and bring the mixture to a rolling boil.

4. 4

   Simmer the rice. As soon as it boils, reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.

5. 5

   Rest the rice. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.

6. 6

   Add flavorings and serve. Remove the lid and discard the bay leaf. Add the chopped cilantro, fresh lime juice, and lime zest. Use a fork to gently fluff the rice, separating the grains and evenly distributing the ingredients. Serve immediately.

Ingredients

• 425 g black beans (one 15 oz can, rinsed and drained)
• 250 g corn kernels (canned or frozen, thawed and drained)
• 1 medium red bell pepper (finely diced)
• 1 small red onion (finely diced)
• 1 medium jalapeño (finely minced, seeds and ribs removed for less heat)
• 1 medium avocado (ripe, diced)
• 0.5 cup fresh cilantro (loosely packed, chopped)
• 60 ml lime juice (freshly squeezed, from 2-3 limes)
• 30 ml extra virgin olive oil
• 1 tsp ground cumin
• 0.75 tsp salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 1 tsp agave nectar (optional, for balance)

Instructions

1. 1

   Combine Salsa Base

   • In a large mixing bowl, combine the rinsed and drained black beans, corn kernels, diced red bell pepper, diced red onion, and minced jalapeño.
   • Stir gently to mix all the ingredients together.
2. 2

   Prepare Dressing and Combine

   • In a small bowl or a jar with a lid, whisk or shake together the extra virgin olive oil, fresh lime juice, ground cumin, salt, and black pepper.
   • If using, add the optional agave nectar to balance the acidity.
   • Pour the dressing over the bean and vegetable mixture. Toss gently until everything is evenly coated.
3. 3

   Chill and Meld Flavors

   • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.
   • This crucial step allows the flavors to meld together for a more delicious salsa.
4. 4

   Final Additions and Serving