Zesty Lime Chicken and Black Bean Bowls with Corn

In a small pot, bring 1.5 cups of water and a pinch of salt to a boil. Add 3/4 cup of uncooked long-grain white rice, reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes until the water is fully absorbed.

While the rice is simmering, wash 1 bunch of fresh cilantro and finely chop enough leaves to yield 2 tablespoons.

Shuck 1 ear of corn by removing the outer husks and silk, then use a sharp knife to carefully cut the raw kernels off the cob.

Cut 12 ounces of raw chicken breast into 1-inch bite-sized cubes.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the 12 ounces of chicken cubes and sauté for 6 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

Open 15 ounces of black beans and pour them into a colander to rinse thoroughly under cold running water.

Add the raw corn kernels, 1 teaspoon of chili powder, and 1 teaspoon of ground cumin to the skillet with the chicken. Sauté for 3 minutes until the corn is tender and the spices are fragrant.

Stir the 15 ounces of rinsed black beans into the skillet and cook for 2 minutes until they are heated through.

Grate the zest from 1 lime to get 1 teaspoon of zest, then cut the lime in half and squeeze it to get 1 tablespoon of juice. Stir the 1 teaspoon of zest and 1 tablespoon of juice into the chicken and bean mixture.

Fluff the 3/4 cup of cooked rice with a fork and divide it between two bowls. Top the rice with the zesty chicken and bean mixture and garnish with the 2 tablespoons of chopped cilantro.