Mexican Chicken Burrito Bowl

• 300 g Long-grain white rice
• 600 g Chicken thighs, boneless, skinless
• 2 tsp Ground cumin
• 2 tsp Smoked paprika
• 2 tbsp Olive oil
• 480 g Canned black beans
• 300 g Canned corn
• 200 g Salsa
• 120 g Sour cream
• 15 g Fresh coriander
• 2 pieces Lime
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Cook the rice in salted boiling water until tender, 10–12 minutes. Drain well and cover to keep warm.
2. Meanwhile, pat the chicken dry and season all over with the cumin, smoked paprika, salt and black pepper. Heat the olive oil in a large frying pan over a medium-high heat.
3. Add the chicken and cook for 5–7 minutes, turning, until deeply browned and cooked through. Transfer to a board, rest for 2 minutes, then slice.
4. Tip the black beans and corn into a colander and rinse well. Add them to the hot pan and cook for 2–3 minutes, stirring, until warmed through; splash in a little water if the pan looks dry.
5. Divide the rice between bowls and spoon over the warm beans and corn. Top with the chicken, then add salsa and a dollop of sour cream.
6. Finely chop the coriander and scatter over the bowls. Serve with lime wedges for squeezing at the table.

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