🇺🇸 United StatesCatalog recipe
Cumin-rubbed chicken thighs over rice with black beans and charred corn, finished with a cool spoon of yogurt and a squeeze of lemon.
For 4 servings.
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Cook the rice according to package directions and keep warm.
Season the chicken thighs with cumin, salt and pepper.
Heat the olive oil in a skillet over medium-high heat and cook the chicken until browned and cooked through, about 6 minutes per side.
Rest the chicken 5 minutes, then slice.
💡 Slicing too soon lets all the juice run out onto the board instead of staying in the meat.
In the same pan, warm the black beans and corn together for 3 minutes.
Divide the rice between bowls and top with the sliced chicken, beans, corn and bell pepper.
Finish each bowl with a spoonful of Greek yogurt and a squeeze of lemon.
The build-your-own rice bowl became a fixture of American lunch counters as fast-casual chains popularized layering rice, beans, protein and salsa in one container instead of a tortilla. It borrows its flavors from Southwestern and Tex-Mex cooking but answers a newer craving — a filling, high-protein lunch that reheats well from a Tupperware. The format now anchors meal-prep routines in offices nationwide.
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