Easy Chicken and Rice Bowl

Mexican · Spring · 30 min · Serves 4 · By The Lesapor Kitchen

This chicken and rice bowl is a simple yet flavorful dish perfect for a springtime dinner. It's healthy, quick to prepare, and has a light touch of Mexican flair with fresh lime and cilantro.

Ingredients

• 1 cup uncooked long-grain white rice
• 2 cups water
• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro

Method

1. In a medium saucepan, bring the water to a boil. Add the rice, cover, and reduce the heat to low. Cook for about 15 minutes or until the rice is tender and water is absorbed. Fluff the rice with a fork and set aside.
2. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken pieces to the skillet and season with ground cumin, paprika, salt, and pepper.
4. Cook the chicken for 7-8 minutes, stirring occasionally, until it is browned and cooked through.
5. Remove the skillet from the heat and squeeze the lime juice over the chicken. Stir in the chopped cilantro.
6. To serve, divide the cooked rice among four bowls and top each with the chicken mixture.