Quick Chicken & Black Bean Burrito Bowl

1. 1
   boil · ~17 min

   Cook the cilantro-lime rice.

   1.Bring 320 ml water and a pinch of salt to a boil in a medium saucepan.

   2.Add the basmati rice, stir once, then reduce heat to low.

   3.Cover and simmer for 12 minutes until water is absorbed.

   4.Remove from heat and let sit covered for 5 minutes.

   5.Fluff with a fork, then fold in the lime juice from 1 lime and half the chopped cilantro.
2. 2
   prep · ~2 min

   Season the chicken.

   In a bowl, toss the chicken pieces with cumin powder, smoked paprika, red chili powder, black pepper, and half the salt. Mix until evenly coated.

   TIPLet the chicken sit with the spices while the rice cooks—those 10 minutes build deeper flavor.
3. 3
   saute · ~9 min

   Cook the chicken.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Add the diced onion and sauté for 2 minutes until starting to soften.

   3.Add the minced garlic and cook for 30 seconds until fragrant.

   4.Add the seasoned chicken and spread into a single layer.

   5.Cook for 5-6 minutes, stirring occasionally, until golden and cooked through.

   TIPDon't crowd the pan—if the skillet is small, cook the chicken in two batches for a nice sear.
4. 4
   saute · ~3 min

   Warm the beans and corn.

   Push the chicken to one side of the skillet. Add the cooked black beans, corn kernels, and diced bell pepper to the empty side. Stir and cook for 3 minutes until everything is heated through. Mix everything together and season with remaining salt.

5. 5
   assemble · ~3 min

   Build the burrito bowls.

   1.Divide the cilantro-lime rice evenly among 4 bowls.

   2.Top with the chicken, bean, and corn mixture.

   3.Add a handful of shredded romaine lettuce to each.

   4.Scatter diced fresh tomato over the top.

   5.Finish with remaining cilantro and a squeeze of the second lime.

   TIPWarm the bowls slightly before assembling—the rice and chicken stay hot longer.

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