Southwest Rice Bowl With Chicken Recipe

Marinate the chicken

Trim any excess fat from the chicken and place in a shallow dish or zip-top bag. In a small bowl whisk together 2 tbs olive oil, 2 tbs lime juice, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 3 tsp salt and 1 tsp black pepper. Pour the marinade over the chicken, turning to coat thoroughly. Refrigerate for at least 15 minutes and up to 2 hours (30–60 minutes is ideal).

Cook the chicken

Heat a large skillet or grill pan over medium-high heat. Add a thin film of oil or nonstick spray. Remove chicken from marinade, letting excess drip off. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the exterior is nicely seared. Transfer to a cutting board and let rest 5 minutes, then slice into strips or dice into bite-sized pieces.

While chicken marinates, rinse the rice under cold water until water runs mostly clear. In a small saucepan combine rinsed rice, 2 cups chicken broth (or water), 1 tsp oil or butter and 1 tsp salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and keep warm.

Prepare the vegetables while rice cooks: dice the red bell pepper and thinly slice the red onion. If using frozen corn, thaw and drain. In a medium bowl combine corn, black beans, diced red pepper and sliced onion. Toss gently with 2 tbs chopped cilantro and a squeeze of lime (about 1 tsp) and a pinch of salt and pepper to taste. If you prefer warm vegetables, briefly sauté the red pepper and corn in a skillet over medium heat 3–4 minutes before combining with beans.

Make the quick crema: In a small bowl combine 1/2 cup Greek yogurt or sour cream with juice from 1/2 lime (about 1 tbs), 1–2 tbs hot sauce or salsa, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste-adjust with more lime, hot sauce or salt if desired.

Slice or dice the avocado and set out shredded cheese if using.

Divide the warm rice evenly between 4 shallow bowls (about 1/2 cup cooked rice per serving as a base; recipe yields 2–4 servings—see servings field). Top each portion with a portion of the bean/corn mixture (about 1/4–1/2 cup), then add sliced chicken on top (about 4 oz cooked chicken per serving if serving 2, or 2 oz if serving 4).

Add avocado, a drizzle or dollop of the yogurt crema, a spoonful of salsa or hot sauce, and sprinkle with shredded cheese if using. Garnish with extra cilantro leaves, pickled jalapeños and lime wedges. Serve immediately.