Mexican Spiced Chicken and Black Bean Bowl

Method

1. 1Rinse the rice and bring to a boil with 450 ml water and half the salt. Reduce heat to low, cover, and cook for 12 minutes. Fluff with a fork.
2. 2Slice the chicken breast into thin strips. In a small bowl, combine cumin, paprika powder, chili powder, and the remaining salt. Coat the chicken thoroughly with the spices.
3. 3Slice the bell peppers and red onion into thin strips. Drain and rinse the black beans in cold water.
4. 4Heat 15 ml olive oil in a skillet over high heat. Sear the chicken strips for 5-6 minutes until cooked through (72°C internal temperature) and browned. Transfer chicken to a bowl.
5. 5Add the remaining olive oil, bell peppers, and red onion to the pan. Sauté over medium-high heat for 4 minutes until tender-crisp, then fold in the black beans and warm through for 2 minutes.
6. 6Divide the warm rice into bowls, top with the sautéed vegetables, black beans, and spiced chicken, and finish with a squeeze of fresh lime juice.