A vibrant Chipotle-style bowl with smoky chicken tinga, fluffy cilantro-lime rice, seasoned black beans, charred corn, and fresh pico de gallo — served with chunky guacamole on the side.
Preparation Instructions
Cook the rice
Rinse 1.5 cups long-grain white rice until water runs clear.
Combine with 2.5 cups water and a pinch of 1 teaspoons kosher salt in a saucepan; bring to a boil, cover, and simmer on low for 20 minutes. Let rest 5 minutes off heat.
Fluff the warm rice with a fork. Fold in the zest and juice of 2 limes (zested and juiced), 0.5 cups fresh cilantro, finely chopped, 1 tablespoon of 2 tablespoons neutral oil, and the remaining 1 teaspoons kosher salt.
Add the lime AFTER cooking, never before! Acid cooked into rice turns the grains gummy and dulls the lime flavor — folding it in at the end keeps each grain separate and the lime bright and floral. The zest is non-negotiable: it carries the fragrant oils that lime juice alone can't deliver.
Heat the chicken
Heat Cuisine Solutions Smoky Chicken Tinga according to package instructions and keep warm.
Season the black beans
In a saucepan, warm the remaining 1 tablespoon of 2 tablespoons neutral oil over medium heat.
Add 1 garlic clove, minced and 0.5 teaspoons ground cumin; cook 4m 30s.
Add 1 can black beans (15 oz), drained and rinsed with a splash of water and simmer 3–4 minutes until heated and slightly thickened.
Char the corn
Heat a dry skillet over high heat. Add 1.5 cups corn (fresh or frozen kernels) and char without stirring for 4 minutes, then toss and char 2 minutes more.
Make the pico de gallo
Combine 2 Roma tomatoes, finely diced, 0.3 cups white onion, finely diced, 1 jalapeño, seeded and minced, a squeeze of lime juice, and a pinch of salt in a bowl.
Make the guacamole
Mash 2 ripe avocados with 1 Roma tomato, finely diced (for guacamole), 2 tablespoons white onion, finely diced (for guacamole), a squeeze of lime, and a pinch of salt. Leave slightly chunky. Transfer to a small serving bowl.
Build the bowls
Bed the cilantro-lime rice in 4 bowls. Arrange the chicken, beans, corn, and pico in sections on top. Serve with guacamole on the side.
