2 cups white rice, uncooked

4 chicken thighs, boneless, skinless, cut into small chunks

½ tsp paprika

½ tsp chili powder

2 Tbsp oil

2 cups corn, frozen

2 Tbsp cilantro, chopped

½ red onion, chopped into small pieces

2 limes

1 can black beans, drained and rinsed

1 large tomato, chopped

6 oz shredded cheese

1 cup shredded lettuce

Salt and pepper to taste

Prepare the rice according to package directions. Season the chicken with salt, pepper, paprika, and chili powder. Cook the chicken in the oil until browned. Add ½ cup of water to the pan.

In a small container, add the corn, cilantro, and red onion. Season with salt and pepper. Squeeze the juice from one of the limes onto the corn, then mix it all together.

To prepare the rice bowl, spoon rice and black beans on the bottom. Add the chicken over the rice and beans. Top with the corn mixture, tomato, cheese, and lettuce. Season with another lime over the top.

Recipe courtesy of Glenda Ferguson, Paoli