Chicken Burrito Bowl

• 60 g dry White rice (⅓ cup dry)
• 110 g Water (½ cup)
• 1 g Salt (⅛ tsp)
• 160 g raw Chicken breast (5.6 oz raw)
• 1 g Ground cumin (½ tsp)
• 1.5 g Chili powder (½ tsp)
• 1 g Paprika (½ tsp)
• 5 g Olive oil (1 tsp)
• 90 g drained Canned black beans (3.2 oz drained)
• 70 g raw Corn kernels, frozen or canned (2.5 oz raw)
• 80 g raw Tomato (2.8 oz raw)
• 5 g raw Cilantro (⅓ cup chopped)
• 15 g Lime juice (1 tbsp)
• 50 g raw Avocado (1.8 oz raw)

You'll need: Small saucepan with a lid, Sieve, Frying pan, Spatula, Bowl, Cutting board and knife.

Method

1. Cook the rice

   Rinse the rice in the sieve. Put it in the saucepan with the water and a pinch of the salt, bring to a boil, then cover, turn the heat to low and cook for 12 minutes. Leave it covered off the heat for 5 minutes.

   Rinsing washes off loose starch, so the grains stay separate instead of gluey.

2. Season the chicken

   While the rice cooks, cut the chicken into 2 cm (¾ inch) cubes and toss with the cumin, chili powder, paprika and the rest of the salt.

   Use a separate board for raw chicken, or wash this one well before cutting the tomato.

3. Cook the chicken, beans and corn

   Heat the oil in the frying pan over medium-high heat. Cook the chicken for 6–8 minutes, turning, until browned and 74°C (165°F) inside. Drain and rinse the black beans, push the chicken to one side and add the beans and corn for 2–3 minutes, until hot.

   Give the chicken room in the pan so the spices toast rather than stew.

4. Make a quick salsa and build the bowl

   Dice the tomato, chop the cilantro and mix them with half the lime juice. Spoon the rice into a bowl or container, then add the chicken, beans and corn and the salsa. Slice the avocado on top and squeeze over the rest of the lime.

   Lime on the avocado slows browning if you're packing this for later.

Swaps

• Black beans → Pinto beansSame protein and a creamier texture.
• Chicken breast → Lean ground beef (90%)Richer flavor and about 80 kcal more. Cook it to 71°C (160°F).