Ingredients:

  • 1 cup brown rice (200g)
  • 2 cups water (500ml)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon salt (5g)
  • 1 lb boneless skinless chicken breasts or 400g firm tofu
  • 2 tablespoons chipotle chili powder (30g)
  • 1 tablespoon cumin (15g)
  • Salt and pepper to taste
  • 2 tablespoons olive oil (30ml)
  • 1 can black beans, drained and rinsed (15 oz/425g)
  • 1 cup corn kernels (150g)
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 handful fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1 cup shredded cheese (optional, 100g)
  • ½ cup sour cream or Greek yogurt (optional, 120g)

Instructions:

  1. Rinse the brown rice under cold water.
  2. In a saucepan, combine rice, water, olive oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until tender.
  3. If using chicken, cut into bite-sized pieces; if using tofu, press to remove excess moisture and cube.
  4. In a bowl, combine protein with chipotle chili powder, cumin, oil, salt, and pepper. Let marinate for 30 minutes if desired.
  5. Heat a large skillet over medium-high heat. Add marinated protein and cook until browned and cooked through.
  6. In the same skillet, add onions and bell peppers. Sauté for about 5-7 minutes until softened.
  7. In serving bowls, layer cooked rice, black beans, corn, sautéed vegetables, protein, avocado, cherry tomatoes, and cheese if using.
  8. Top with fresh cilantro and a squeeze of lime juice. Serve with sour cream if desired.