Chicken and Black Bean Burrito Bowls

Steps

1. Bring 1½ cups long-grain white rice, 2¼ cups water, and ½ tsp kosher salt to a boil. Cover, turn the heat to low, and cook until tender. Keep covered off the heat.

   Start 15 min timer

2. Rub 1½ lb boneless skinless chicken thighs with 2 tsp chili powder, 1 tsp ground cumin, 2 cloves garlic, and 1 tsp kosher salt.

3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Cook the chicken, turning once, until it reaches 175°F inside. Rest, then slice.

   Start 12 min timer

4. Add the rest of the oil (1 tbsp vegetable oil) and 1 cup frozen corn to the skillet and cook without stirring until charred in spots. Stir in 1 can black beans and the rest of the salt (½ tsp kosher salt) until hot.

   Start 5 min timer

5. Fluff the rice with the juice of 1 lime and ¼ cup chopped cilantro. Cut the other lime (1 lime) into wedges.

6. Build bowls with rice, chicken, the corn and beans, 1 cup salsa, 1 avocado, ½ cup shredded cheddar, the rest of the cilantro (¼ cup chopped cilantro), and lime wedges.