Combo Recipe

Cook the rice

Rinse 2 cups long-grain white rice under cold water until the water runs clear. Combine the rinsed rice, 2.5 cups water, 1 tsp kosher salt and 1 tbsp olive oil in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer for 15–18 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork.

Season and cook the chicken

While rice cooks, pat 1 lb chicken thighs dry and cut into 1-inch pieces. In a bowl toss chicken with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, a pinch (about 1/8 tsp) salt and the zest and juice of 1 lime plus 1 tbsp extra-virgin olive oil. Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook 4–5 minutes without moving to get color, then stir and cook another 3–4 minutes until cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent with foil to keep warm.

Prepare the bean-corn salad

In the same skillet (wipe out excess oil if needed) add the drained 1 cup black beans, 1 cup thawed corn, 1/2 diced red bell pepper, and 1/4 diced red onion. Sauté 2–3 minutes just to warm and soften. Remove from heat and stir in 1 cup halved cherry tomatoes, 1/4 cup chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Assemble the bowls

Divide the fluffed rice between 4 bowls (about 1/2 cup cooked rice per serving if making 4; adjust if serving size differs). Top each portion with equal amounts of the cooked chicken and the warm bean-corn salad. Add sliced avocado and extra cilantro as garnish. Place lime wedges at the side for squeezing.

Combine 1/2 cup plain Greek yogurt, 2 tbsp mayonnaise, 1 tsp minced chipotle in adobo, 1 tbsp lime juice, 1/2 tsp honey and 1/4 tsp salt in a small bowl. Whisk until smooth and taste; add more adobo for heat or a splash of water to thin to desired drizzling consistency.

Finish each bowl with a generous drizzle of chipotle crema, a few slices of avocado, scatter extra cilantro and serve with lime wedges. Optionally serve warm salsa or pickled jalapeños on the side.