# Chicken and Black Bean Burrito Bowls
By Mise Test Kitchen. 4 bowls. Prep 15 min, cook 25 min.
https://mise.how/chicken-black-bean-burrito-bowls

Cilantro-lime rice, chili-rubbed chicken thighs, charred corn, and black beans. Everything a burrito has, minus the wrestling.

## Ingredients
- 1½ cups long-grain white rice, rinsed
- 2¼ cups water
- 2 tsp kosher salt
- 1½ lb boneless skinless chicken thighs
- 2 tsp chili powder
- 1 tsp ground cumin
- 2 cloves garlic, grated
- 2 tbsp vegetable oil
- 1 cup frozen corn, thawed
- 1 can black beans, 15 oz can, drained and rinsed
- 2 limes
- ½ cup chopped cilantro
- 1 cup salsa
- 1 avocado, sliced
- ½ cup shredded cheddar

## 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.
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.
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.
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.

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