Latin Connection
Get ready to savor the bold and vibrant flavors of the "Latin Connection" – a hearty and flavor-packed bowl that brings together Latin-inspired ingredients in a symphony of taste and texture. Juicy, spice-rubbed chicken thighs are seared to perfection and paired with a dynamic medley of seasoned rice, black beans, sweet corn, and fresh cherry tomatoes. The star of this dish is the zesty lime avocado crema, blending creamy avocado, tangy lime juice, and fragrant cilantro for a luscious finishing touch. Perfectly customizable, this recipe comes together in just 40 minutes, making it an ideal choice for weeknight dinners or meal prepping. Garnish with crunchy tortilla chips and extra cilantro for added flair, and let every bite transport you to the heart of Latin culinary traditions. Keywords: Latin-inspired recipe, chicken and rice bowl, lime avocado crema, easy weeknight dinner, hearty rice and beans.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup black beans
- 2 cups cooked white rice
- 1 piece ripe avocado
- 2 tablespoons lime juice
- 0.25 cup sour cream
- 2 tablespoons fresh cilantro
- 0.5 cup corn kernels (frozen or fresh)
- 1 cup cherry tomatoes
- 0.25 cup red onion, finely diced
- 1 piece jalapeño, finely chopped
- 1 cup tortilla chips (optional)
Instructions
In a small bowl, mix together the cumin, smoked paprika, garlic powder, chili powder, salt, and black pepper.
Rub the spice mix onto the chicken thighs evenly, ensuring they are well-coated on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through. Set aside to rest and slice into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the corn kernels, diced red onion, and jalapeño for 3-4 minutes until softened. Stir in the cooked black beans and warmed rice, cooking for another 2-3 minutes.
While the skillet mixture cooks, prepare the lime avocado crema. In a blender or food processor, add the avocado, lime juice, sour cream, and cilantro. Blend until smooth and creamy. Adjust salt to taste, if necessary.
Halve the cherry tomatoes and toss them into the skillet mixture, stirring to combine.
To assemble, divide the rice and bean mixture into bowls. Top with sliced chicken, a drizzle of lime avocado crema, and any additional toppings such as tortilla chips for crunch.
Garnish with extra cilantro and serve immediately. Enjoy the bold Latin-inspired flavors!
Nutrition Facts
Calories |
2775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 4670 mg | 203% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 20.5 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 430 mg | 33% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2964 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
