Salsa Chicken Burrito Bowls

Instructions

1. 1

   Combine the rice, 1¾ cups water and ¼ teaspoon salt in a saucepan. Bring to a boil, cover and reduce the heat to low. Simmer for 15–18 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork.

2. 2

   Meanwhile, slice the chicken breasts horizontally into thinner cutlets. Put the salsa, remaining ¼ cup water, cumin, chili powder and remaining ¼ teaspoon salt in a large skillet. Add the chicken and turn to coat. Bring to a gentle simmer over medium heat, then cover and reduce the heat to medium-low. Simmer for 15–18 minutes, turning halfway through, until the chicken is cooked through, 165°F/74°C.

3. 3

   While the chicken simmers, drain and rinse the black beans, grate the cheddar, dice the avocado, cut the lime into wedges and chop the cilantro.

4. 4

   Transfer the chicken to a board and shred with two forks. Return it to the skillet with the black beans and frozen corn. Simmer uncovered for 4–5 minutes, stirring occasionally, until everything is hot and coated in the salsa sauce.

5. 5

   Divide the rice among four bowls. Spoon over the chicken, beans and corn, then top with the cheddar, avocado and cilantro. Serve with the lime wedges.