Southwestern Rice Bowl

Prep Time:  30 minutes                  Cooking Time:  45 minutes
Number of Servings:  4

Ingredients:

Rice and Beans:

3/4 cup (185 mL) long-grain white or brown rice, uncooked
Boiling salted water
1/2 teaspoon (2.5 mL) Kosher or Sea salt; Freshly grown pepper
1/2 of a green or poblano pepper, fine dice
1 cup (250 mL) black beans, drained and rinsed
2 tablespoons (30 mL) chopped fresh cilantro

Corn and Vegetables:

1 teaspoon ( 5 mL) olive oil
2 teaspoons (10 mL) unsalted butter
1/4 of a red onion, chopped or thinly sliced
1 1/2 cups (375 mL) fresh or frozen corn
1 red pepper, fine dice
1/2 cup (125 mL) fresh cherry tomatoes, quartered
Salt and Pepper to taste

Spicy Chicken:

1 pound (450 g) skinless, boneless chicken breasts, cut into cubes or strips
Buttermilk

2 tablespoons (30 mL) all-purpose flour
2 tablespoons (30 mL) cornmeal
1/2 teaspoon (2.5 mL) chipotle chili powder
1/4 teaspoon (1.5 mL) ground cumin powder
1/4 teaspoon (1.5 mL) smoked paprika
1/2 teaspoon (2.5 mL) Kosher or sea salt;  freshly ground black pepper

1 tablespoon (15 mL) olive oil
1 tablespoon (15 mL) unsalted butter

Avocado-Cilantro Sauce:

2 garlic cloves, roughly chopped
1/4 cup (60 mL) roughly chopped fresh cilantro
Juice and zest from 1 lime
1/2 teaspoon (2.5 mL) chipotle chili powder
1/2 teaspoon (2.5 mL) ground cumin powder
3 tablespoons (45 mL) avocado or olive oil
1 avocado, peeled, pitted, and roughly chopped
Kosher or sea salt;  freshly ground pepper
Water

Garnish:

Chopped fresh cilantro
Avocado slices

Method:

1. Begin Chicken Preparation:   Marinate chicken pieces in enough buttermilk to cover, for several hours (or overnight).
2. Prepare Rice:  Rinse rice with cold water and place in a medium pot of boiling salted water.  Cook 15-20 minutes (or as directed by the package) until soft and tender.  Drain, and mix in the salt, pepper, diced pepper, black beans and chopped cilantro.    Set aside (keep warm).
3. Prepare Sauce:  Place garlic, cilantro, lime juice/zest, chili, cumin, and oil in a food processor bowl fitted with a metal blade.  Process until finely chopped.  Add avocado pieces and some salt and pepper.  Pulse until mixture is smooth.   Add a little water if the mixture becomes too thick;  Adjust seasonings to taste.  Set aside.
4. Prepare Corn:  Heat oil and butter in  a large pre-heated saute pan (medium heat).  Saute diced onion until soft and translucent (5 minutes);  add corn kernels and continue to cook for an additional 5-7 minutes.  Stir in diced peppers and tomatoes; heat through.  Season to taste.  Remove from pan and keep warm.
5. Prepare Chicken:  Remove chicken pieces from marinade and blot dry with paper towels.  In a large shallow bowl, mix the flour, cornmeal, and seasonings.  Add chicken pieces to the bowl and toss to coat (or place the flour mixture in a plastic bag, add the chicken pieces, and gently shake to coat).   Reheat the large saute pan and saute the chicken pieces (3-4 minutes per side) until they are golden brown (cooking in two batches may be necessary).   Keep warm.
6. Assembling the Bowl:  Reheat Rice and Corn if necessary;  Place Rice, Corn, and Chicken pieces in the bowl in an appealing arrangement.  Garnish with extra cilantro and avocado slices.  Sauce can be drizzled on top; or served on the side.