Spicy Cajun chicken over rice with black beans, corn, and bell peppers creates this vibrant Southern-inspired bowl.
# What you need:
→ Chicken
01 - 1.1 pounds boneless, skinless chicken breasts or thighs
02 - 1.5 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
04 - 0.5 teaspoon salt
05 - 0.25 teaspoon black pepper
→ Rice
06 - 1 cup long-grain white rice
07 - 2 cups water
08 - 0.5 teaspoon salt
→ Vegetables and Beans
09 - 1 tablespoon olive oil
10 - 1 red bell pepper, diced
11 - 1 yellow bell pepper, diced
12 - 1 small red onion, diced
13 - 1 cup sweet corn kernels
14 - 1 can black beans, drained and rinsed
→ Garnishes
15 - 1 avocado, sliced
16 - Fresh cilantro, chopped
17 - Lime wedges
# How to make it:
01 - Rinse rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - In a medium bowl, toss chicken pieces with Cajun seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes per side until golden and cooked through. Transfer to a plate and let rest for 2 minutes, then slice.
03 - In the same skillet, heat 1 tablespoon olive oil over medium heat. Add bell peppers and red onion. Sauté for 4 to 5 minutes until softened. Stir in corn and black beans; cook for 2 minutes until heated through. Season with salt and pepper to taste.
04 - Divide cooked rice among 4 bowls. Top with sautéed vegetables and beans, then sliced chicken. Garnish with avocado, cilantro, and lime wedges if desired.
