Chicken Burrito Bowls with Cilantro-Lime Rice

Bring 875 mL (3½ cups) of the water and ½ tsp of the salt to a boil in a medium saucepan over high heat, about 5 minutes. Stir in the rice, cover, turn the heat to low and simmer 20 minutes, until the water is absorbed and the grains are tender but separate.

Tip: Keep the lid on for the full 20 minutes; lifting it lets out the steam that cooks the grains evenly.

Meanwhile, make the pico de gallo: stir the tomatoes, red onion, half the cilantro, the juice of 1 lime and ¼ tsp of the salt together in a medium bowl, then set it aside for 10 minutes, until the tomatoes release a little juice.

Pat the chicken dry, lay it between two sheets of parchment paper and pound the thick ends with a rolling pin to an even 2 cm (¾ inch). Mix the chili powder, 1½ tsp of the cumin, the garlic powder, oregano, ¾ tsp of the salt and the pepper, then rub it over both sides with 1 tbsp of the oil.

Tip: An even thickness means the thin end stays juicy while the thick end finishes cooking.

Heat the remaining 1 tbsp oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Sear the chicken 5 to 6 minutes per side without moving it, until deeply browned and no longer pink in the centre (74 °C / 165 °F). Move it to a cutting board for 5 minutes.

Tip: Leave the chicken alone until it releases from the skillet by itself; that is when the crust has formed.

When the rice has had its 20 minutes, take it off the heat and leave it covered for 5 minutes. Fluff it with a fork, then stir in the zest and juice of 1 lime and the rest of the cilantro.

Turn the heat under the skillet to medium and add the black beans, the remaining ½ tsp cumin, the remaining ¼ tsp salt and 60 mL (¼ cup) water. Cook 3 to 4 minutes, scraping up the browned bits, until the beans are hot and most of the liquid has cooked away.

Slice the chicken across the grain into 1 cm (½ inch) strips, keeping the slices of each breast together so they fan neatly in the bowls.

Divide the cilantro-lime rice among 5 shallow bowls. Top each with shredded romaine, a scoop of black beans, the sliced chicken and a spoonful of pico de gallo, then scatter the Tex-Mex cheese over the warm chicken and beans so it softens. Serve with the last lime cut into wedges.