Chicken Fajita Bowl

• 150 g Long-grain white rice
• 1 tsp Fine sea salt
• 2 tbsp Sunflower oil
• 350 g Chicken thighs, boneless, skinless
• 1 medium Red onion
• 1 large Red pepper
• 2 tsp Smoked paprika
• 1 tsp Ground cumin
• 240 g Canned black beans
• 80 g Sour cream
• 1 piece Lime

1. Rinse the rice briefly, then tip into a saucepan with 300 ml water and 0.5 tsp of the fine sea salt. Bring to the boil, cover, then cook on the lowest heat for 12 minutes. Take off the heat and leave covered for 8 minutes, then fluff with a fork.
2. Meanwhile, slice the red onion and red pepper. Pat the chicken thighs dry, then season all over with the smoked paprika, ground cumin and the remaining 0.5 tsp fine sea salt.
3. Heat the sunflower oil in a large frying pan over a medium-high heat. Add the chicken and sear for 4 to 5 minutes per side until deeply browned and cooked through. Transfer to a plate to rest for 2 minutes.
4. Add the red onion and red pepper to the same pan and cook over a medium heat for 6 to 8 minutes until softened and lightly charred at the edges. If the pan looks dry, add a splash of water and scrape up any browned bits. Slice the chicken, then return it to the pan and toss everything together for 1 minute.
5. Drain and rinse the canned black beans, then warm them in the pan for 1 to 2 minutes alongside the chicken and peppers. Divide the rice between two bowls and spoon over the chicken mixture and beans. Finish with sour cream and a generous squeeze of lime juice.

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