Mexican Rice Bowl
Ingredients
cilantro lime rice
- 150 g white rice
- ½ whole lime
- 10 g fresh cilantro, chopped
protein
- 250 g boneless skinless chicken thighs
filler
- 150 g canned black beans, drained
- 150 g pico de gallo
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- ½ whole avocado
- 15 g pickled onion
Instructions
- cook rice in salted water, then fluff and stir in lime juice and chopped cilantro
- season chicken thighs with cumin, chili powder, garlic powder, smoked paprika, salt, and pepper
- sear chicken thighs, then chop into bite-size pieces
- warm black beans in a small pot with a pinch of cumin and salt
- add rice to a bowl, top with chicken, black beans, and pico de gallo
- add pickled onions
- finish with a squeeze of lime and hot sauce