For the Chicken:
•1 lb of Balanced Body Foods Chipotle Chicken
For the Rice
- 1 teaspoon vegetable oil
- 1 cup white basmati rice
- 2 cups water
- 1 lime
- 2 tablespoons freshly chopped cilantro
- kosher salt to taste
For the toppings
- 1 cup pinto beans warmed
- 1 cup frozen charred corn warmed
- 1 cup guacamole
- 1 cup pico de gallo
- ½ – ¾ cup finely shredded monterey jack cheese
Instructions
For the Chicken
- Heat up the chicken then chop into bite size pieces as desired and place in a bowl covered to rest while the other ingredients are being prepared.
For the Rice
- In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and sauté for 60 seconds to toast the rice.
- Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed.
- Add in the cilantro and fluff rice with a fork.
To assemble
- Arrange equal parts of the white rice and chopped chicken in 4 bowls. Top with equal parts of the pinto beans, corn, guacamole, pico and cheese. Season with salt and pepper as needed and serve immediately.