| Servings |
|
Ingredients
- 1 can sweet corn
- 2 cups white rice
- 1/2 cup cilantro chopped
- 1 lime juiced and zested
- 1 bell pepper thinly sliced
- 1/2 red onion thinly sliced
- 2 tsp oil
- 1 tsp oregano
- 1 1/2 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 can black beans drained and rinsed
- avocado for topping
- sour cream for topping
- 1 lb boneless skinless chicken thighs
Ingredients
|
|
Instructions
- In a bowl combine 1 tsp. oil, 1/2 tsp oregano, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp paprika. Add chicken thighs and let marinate 15 minutes. Grill on medium-high heat until cooked through. Let cool for 10 minutes then cut into bite size pieces.
- Cook rice according to directions. When rice and corn only have 10 minutes, begin sauteing the veggies. In a skillet, combine the rest of the oil, peppers, and onion. Saute for 5 minutes and then stir in the remaining spices. Cook for an additional 5 minutes. When rice is done stir in the cilantro, lime juice and zest, and a pinch of salt. Stir until fluffy.
- Assemble the bowls by dividing the rice, top with veggies, chicken, then black beans. Sprinkle with the corn and top with avocado and sour cream if desired. Enjoy!