Chicken Burrito Bowls - cooking recipe

Ingredients

Burrito Bowls
1/4 cup plus 2 teaspoons olive oil, divided
1 (1 ounce) taco seasoning mix
1/2 lime, juice of
4 boneless skinless chicken breasts
1/2 cup red onion, diced
3/4 cup bell pepper, sliced (green or red or a combination of both)
1/2 cup canned black beans (drained, rinsed and heated)
1/2 cup canned corn (drained and heated)
1/2 cup tomatoes
1/4 cup sour cream
2 green onions, chopped
1 avocado, chopped
cheddar cheese, shredded
jalapeno pepper, chopped
Cilantro Lime Rice
2 cups long grain rice
3 1/2 cups water
1 1/2 tablespoons butter
1 bunch cilantro, minced
2 teaspoons salt
1/2 lime, juice of

Preparation

Mix 1/4 cup olive oil, taco seasoning mix and lime juice in a medium bowl. Add the chicken, toss to coat and marinate in refrigerator for at least 15 minutes or up to 3 days.
After the chicken have marinated, heat a skillet or griddle and coat with 1 teaspoon of oil. Cook the chicken for 5 minutes per side, remove and allow to rest for 5 minutes before cutting into strips or bite-sized squares. To the skillet add the other teaspoon of oil, the onions and peppers to the pan and cook for 2 -5 minutes.
Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil water in a large sauce pan, pour in rice and let simmer on low heat for 10 minutes or until the rice has absorbed the water and is soft.
Remove from heat and add butter. Cover and set aside. When the butter has melted, toss the rice with minced cilantro, salt and lime juice.
To serve, layer ingredients in small individual bowls as follows: rice, beans, corn, tomatoes, chicken, onions and peppers, avocado, cheddar, sour cream, jalapeno and chopped green onions.