Ingredients:

  • 2 cups (400g) long-grain white rice
  • 4 cups (950ml) chicken broth
  • 2 tbsp (28g) butter
  • 1 lime, juiced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1/2 tsp (3g) salt
  • 2 lbs (900g) boneless, skinless chicken breast, thinly sliced into strips
  • 3 large bell peppers, sliced
  • 1 large yellow onion, sliced
  • 2 tbsp (30ml) avocado oil
  • 1 tbsp (8g) chili powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (2g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (150g) frozen corn, thawed
  • 1 large avocado, diced
  • 1/2 cup (120g) sour cream

Instructions:

  1. Rinse the rice under cold water until clear.
  2. In a medium pot, combine rice, broth, and butter. Bring to a boil, then cover and simmer on low for 15–18 minutes.
  3. Remove rice from heat and stir in lime juice, chopped cilantro, and salt until fluffy.
  4. In a mixing bowl, toss sliced chicken strips with chili powder, cumin, paprika, garlic powder, salt, and pepper until evenly coated.
  5. Heat 1 tbsp (15ml) of oil in a skillet over medium-high heat. Sear chicken in a single layer for 3 minutes per side until mahogany-colored and cooked through; remove and set aside.
  6. Add the remaining 1 tbsp (15ml) of oil to the pan. Sauté onions and peppers for 5–7 minutes until edges are charred.
  7. Assemble bowls by dividing the cilantro lime rice, charred chicken and vegetables, black beans, corn, diced avocado, and sour cream into six portions.