Spicy Chicken and Rice Bowl

Categories: Casseroles- One Dish Meals

Ingredients

• 1 cup long-grain brown rice
• 1 tsp. vegetable oil
• salt
• 2 green onions, finely chopped, white and green parts separated
• 1 chipotle pepper in adobo sauce Plus 2 tsp. adobo
• 1 tsp. chile powder
• 2 limes, divided use
• 1 tsp. cumin, divided use
• Olive oil
• 2 boneless, skinless chicken breasts cut into bite-size pieces
• 1 red bell pepper, stemmed and cored
• 1 1/2 cups frozen corn kernels
• 1 (15 oz.) can beans such as black, or pinto, lightly drained but not rinsed
• Desired toppings such as diced avocado, cilantro, shredded cheese, sour cream and/or salsa

Directions

1. In a medium pot over medium heat, combine the rice, oil and salt and stir until rice is completely coated in oil. Increase heat to high and add 1 1/2 cups water. When mixture comes to a boil, cover and immediately reduce heat to low and simmer 20 minutes. Do not remove lid. Remove pot from heat and let stream for 20 minutes more. (The rice should be done cooking and steaming by the time you finish prepping and cooking the remaining components.)
2. Meanwhile, heat broiler.
3. In a medium bowl, whisk together the green onion whites, the chipotle, adobo sauce, chile powder, juice from 1 of the limes, 1/2 tsp. cumin and drizzle of olive oil. Add chicken pieces and stir well to coat; set side.
4. Arrange peppers, skin side up, on a foil-lined broiler pan. Broil until skins are just charred. Tent peppers in foil and let stand for 5 minutes. Remove and discard charred peppers skin: dice peppers.
5. In a large cast-iron skillet, heart just enough olive oil to coat over medium-high heat. Add the frozen corn kernels (be careful, the will be spatters) and cook, stirring frequently until corn is beginning to brown. Stir in the diced peppers and remaining cumin and cook 2 to 3 minutes more. Transfer to a bowl and keep warm.
6. In a small saucepan, heat beans according to package directions.
7. In the same skillet used to cook the corn, heat enough olive oil to coat over medium-high heat. Add chicken and any marinade. Cook, uncovered, until chicken is browned on both sides, about 2 minutes per side. Cover and continue cooking until chicken is cooked through.
8. Divide rice among four bowls. Top rice with beans, peppers and corn, chicken, green onion tops and any desired toppings. Cut the remaining lime into wedges. Squeeze juice over bowls and serve.

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