Mexican Chicken Thigh & Black Bean Rice Bowl

• chicken thigh (skinless, boneless)220 g
• canned black beans200 g
• long-grain white rice90 g
• olive oil15 ml
• garlic3 cloves
• ground cumin4 g
• smoked paprika3 g
• dried oregano2 g
• chilli powder2 g
• canned diced tomatoes150 g
• frozen corn80 g
• lime1 whole
• fresh coriander10 g
• salt4 g
• black pepper1 g
• avocado0.5 whole

1. 1Cook the rice in 180 ml of water with a pinch of salt — bring to a boil, then reduce to low, cover, and simmer for 12 minutes until all water is absorbed. Remove from heat and rest covered for 5 minutes.
2. 2Pat the chicken thighs dry and rub with cumin, smoked paprika, chilli powder, oregano, salt, and pepper on both sides.
3. 3Heat olive oil in a pan over medium-high heat. Sear the chicken thighs for 5–6 minutes per side until cooked through and golden. Remove and rest for 3 minutes, then slice.
4. 4In the same pan, add the crushed garlic and cook for 30 seconds. Add the canned tomatoes and cook for 3 minutes, stirring.
5. 5Rinse and drain the canned black beans and add to the pan along with the frozen corn. Stir and cook for 3–4 minutes until heated through. Season with salt and pepper.
6. 6Slice the avocado half and squeeze lime juice over it to prevent browning.
7. 7Spoon the rice into a bowl, top with the black bean and tomato mixture, lay the sliced chicken over the top, and add the avocado slices. Garnish with fresh coriander and a final squeeze of lime.

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