By Nathan Carey
- 100g rice
- 1 chicken thigh (or breast)
- 2 tsp olive oil
- 1 can black beans (any kind of beans will do here)
- 1 red pepper
- 1 avocado
- 3 cloves garlic
- 3 large tomatoes
- 1 red onion
- 1 block of feta
- 1 lime
- Hot sauce
- Preheat your oven to 200°C. Coat the chicken in 1 tsp of olive oil, salt, pepper and a dash of paprika. Cook for 20 minutes.
- Place 100g of rice into a sieve and wash twice until the water runs clear. This step is important to avoid excess starch and mushy rice. Place the washed rice and 1.5x times water (150ml in this case) into a pot. Place on high heat until the water just starts to bubble, immediately turn the heat to low and cover with a lid. Do not remove the lid or stir for 12 minutes. Once cooked, fluff up with a fork and stir in half a limes worth of juice and some chopped coriander.
- To make a quick pico de gallo, core and finely chop 3 large tomatoes and half of red onion. Mix in a bowl with 1 clove of minced garlic, chopped coriander, the other half of lime juice and salt and pepper to taste. If you like extra heat you can add a whole fresh chilli to this salsa!
- To make the garlicky beans, add 2 cloves of minced garlic to 1 tsp of olive oil in a small pan over medium heat. Add a tin of drained beans to the pot along with salt and pepper to taste and a dash of chilli flakes. Simmer on low until the beans are heated through, about 3 minutes.
- To fry off the vegetables, transfer the beans to a bowl. Add chopped red pepper and the other half of the red onion to the pan and fry on medium heat for 5 minutes.
- When all the components are ready you can build your bowl. Add the rice to the bottom of your dish. Slice the chicken and avocado and layer on top of the rice. Spoon over your fried vegetables and pico de gallo. Crumble over some feta and drizzle on your hot sauce.
This burrito bowl can truly not be beaten. Each component is bursting with flavour and can almost be eaten on its own! There are literally thousands of flavour combinations you can play around with. Of course, if you’d prefer to serve this up in a tortilla you can! Add all the components into the centre of a large tortilla and roll into a burrito. As with most of my recipes, this one lends itself well to meal prepping. You can even prepare multiple bowls and freeze them for up to one month.
As always if you make any of the recipes featured in the Express, we would love to see them! You can post a picture on Instagram or Twitter with the hashtag #ExpressCooks.