Chicken Burrito Bowl with Rice and Beans (Print version)

A loaded homemade burrito bowl with juicy spiced chicken, fluffy cilantro lime rice, seasoned black beans, and all your favorite toppings, ready in 40 minutes.

# Ingredients:

For the chicken

01 - 1.5 lbs (680 g) boneless skinless chicken breasts or thighs
02 - 1 teaspoon cumin
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon olive oil

For the cilantro lime rice

10 - 1.5 cups (280 g) long-grain white rice
11 - 3 cups (720 ml) low-sodium chicken broth
12 - 1 tablespoon unsalted butter
13 - 1/2 teaspoon salt
14 - 3 tablespoons chopped fresh cilantro
15 - Juice of 1 lime

For the seasoned black beans

16 - 2 cans (15 oz / 425 g each) black beans, drained and rinsed
17 - 1/2 teaspoon cumin
18 - 1/4 teaspoon garlic powder
19 - Salt to taste

For the toppings

20 - 1 cup corn kernels (fresh, frozen, or canned and drained)
21 - 1 cup pico de gallo or fresh salsa
22 - 1 large avocado, sliced or diced
23 - 1/2 cup shredded Mexican blend cheese
24 - 1/4 cup sour cream
25 - Fresh cilantro and lime wedges for serving

# Instructions:

01 - Combine cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Pat the chicken completely dry with paper towels, then coat it on all sides with the spice mixture.
02 - Bring chicken broth, butter, and salt to a boil in a medium saucepan. Add the rice and stir once. Reduce the heat to the lowest setting, cover tightly, and cook for 18 minutes without lifting the lid.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 6 to 7 minutes per side until cooked through and a thermometer at the thickest part reads 165°F. Transfer to a cutting board and let it rest for 5 minutes before slicing.
04 - While the chicken rests, add the drained black beans to a small saucepan with cumin, garlic powder, and a pinch of salt. Warm over medium heat for 3 to 4 minutes, stirring occasionally.
05 - Remove the lid from the rice and fluff it with a fork. Stir in the chopped cilantro and fresh lime juice while the rice is still hot.
06 - Divide the cilantro lime rice among four bowls. Add sliced chicken and seasoned black beans. Top each bowl with corn, pico de gallo, avocado, shredded cheese, and sour cream. Serve with extra lime wedges.

# Good to know:

01 - Best assembled just before serving so toppings stay fresh.
02 - Store all components separately in the fridge for up to 4 days.

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