BBQ Chicken & Rice Bowl

Ingredients

• 4 tablespoons olive oil, divided
• ½ cup chopped yellow onion
• 2 tablespoons minced garlic, divided
• 2 teaspoons ground cumin, divided
• 1 teaspoon chili powder, divided
• 2 cups 4Sisters white rice
• 4 cups chicken broth
• 1 cup can black beans, drained
• 4 boneless, skinless chicken breasts
• 2 tablespoons lime juice
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• Chipotle mayonnaise dressing, store bought or homemade (recipe below)
• Toppings of your choice: lettuce, cherry tomatoes, Monterey jack cheese, corn, avocado, & lime wedge for garnish

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• 1 teaspoon sea salt
• ½ teaspoon black pepper

Instructions

1. In a small bowl, whisk together the lime juice, olive oil, garlic, cumin, chili powder, salt & pepper. Add this mixture to a gallon zip lock bag, add the chicken breasts & let marinate 30 minutes or overnight.
2. Grill the marinated chicken on medium high until chicken reaches 160 degrees, about 7 minutes per side. Cool and slice or cube. Set aside.

For the Rice Mixture:

3. 1-2 tablespoons olive oil
4. ½ cup chopped yellow onion
5. 1 tablespoon minced garlic
6. 1 teaspoon ground cumin
7. ½ teaspoon chili powder
8. 2 cups 4Sisters white rice
9. 4 cups chicken broth
10. 1 cup can black beans, drained
11. Heat the olive oil in a medium saucepan over medium-high heat, add the onion and sauté until tender and translucent, about 3 minutes. Stir in the garlic, cumin, and chili powder. Add the uncooked rice, chicken broth and black beans and bring to a boil. Cover, reduce heat to low, simmering for 15-20 minutes, until liquid is absorbed. Let rice rest for 5 minutes, covered.

For the Chipotle Mayo:

12. ¾ cup mayonnaise
13. 2 tablespoons olive oil
14. 2 tablespoons lime juice
15. 1 chipotle pepper in adobo sauce (canned)
16. 1 teaspoon adobo sauce
17. ¼ cup chopped fresh parsley
18. ¼ teaspoon ground cumin
19. ¼ teaspoon sea salt
20. In a food processor or blender, combine mayonnaise, olive oil, lime juice, chipotle pepper, adobo sauce, parsley, cumin, and salt, blending until smooth and creamy. Cover and refrigerate until ready to assemble.
21. To assemble: Divide the rice mixture between bowls, top with chicken & other toppings of your choice with a squeeze of lime juice.

Notes

• Serves 4