Seasoned chicken over rice with black beans, corn and all the toppings

$4.46/serving$4.64at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• chicken breast350 g
• long grain rice1 cup
• turtle beans (canned, drained)1 can
• frozen corn1 cup
• roma tomato2 ea
• red onionhalf an onion
• chili powder2 tsp
• cumin1 tsp
• lime2 ea
• sour cream1/2 cup
• cilantroa handful

Method

1Rice on

• •Rinse the rice under cold water until the water runs clear.
• •Add the rice to a pot with 1½ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 15 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Prep

• •Meanwhile, cut the chicken breast into 3/4 inch pieces.
• •Toss the chicken with the chili powder, cumin and a pinch of salt.
• •Dice the roma tomatoes.
• •Finely dice half of the red onion.
• •Roughly chop the cilantro.

3Cook the chicken

• •Heat 1 tbsp oil in a large pan over medium-high heat.
• •Add the chicken in a single layer and cook 5 to 6 minutes, tossing once, until golden and cooked through.

4Warm the beans and corn

• •Add the drained black beans and corn to the pan with the chicken.
• •Cook 2 minutes until heated through.
• •Squeeze in the juice of one lime and season to taste.

5Build the bowls

• •Divide the rice between two bowls.
• •Top with the chicken, beans and corn.
• •Add piles of tomato and red onion.
• •Finish each bowl with a spoonful of sour cream.
• •Garnish with the cilantro and serve with the remaining lime in wedges.