Chicken Burrito Bowls

Ingredients

• 600 gBoneless skinless chicken thighs, cut into 1-inch pieces
• 300 gLong-grain white rice
• 600 mlChicken broth (low sodium)
• 15 mlCanola oil
• 5 gGround cumin
• 5 gChili powder
• 1 canCanned black beans, drained and rinsed
• 200 gFrozen corn
• 250 mlMedium salsa
• 1Lime, juiced
• 6 gSalt
• 3 gGround black pepper

Method

1. In a medium saucepan, combine 300 g white rice with 600 ml chicken broth and 3 g salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.⏱ 23 min timer in cook mode
2. While the rice cooks, heat 15 ml canola oil in a large skillet over medium-high heat. Add the 600 g chicken thighs and cook, stirring occasionally, until browned and no longer pink inside, about 6-8 minutes.⏱ 7 min timer in cook mode
3. Stir in 5 g ground cumin, 5 g chili powder, 3 g salt, and 2.5 g black pepper. Cook for 1 minute more, stirring constantly, until fragrant.⏱ 1 min timer in cook mode
4. Add the 540 ml drained and rinsed black beans, 200 g frozen corn, and 250 ml salsa to the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally, until heated through.⏱ 5 min timer in cook mode
5. Stir in the juice from 1 lime. Serve the chicken and bean mixture immediately over the cooked white rice.