Halal Southwest Chicken And Rice Bowl Recipe

About this recipe

This hearty and flavorful dinner features spiced halal chicken, tender rice infused with lime and cilantro, and warm black beans. A perfect solution for a quick and satisfying meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 1 ltr Bertolli Extra Virgin Olive Oil
• 1 pc (50 g) On1Y Pepper Grinder
• 500 G Preserved Dried Salted Black Beans
• 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 1 kg Akar Powder Salt

Instructions

1. 1. In a large saucepan, combine 2 cups water, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Stir in 1 cup long grain rice. Reduce heat; simmer, covered, for 15-17 minutes or until the liquid is absorbed and the rice is tender.
2. 2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add the Chings Chiken 65 and cook according to package instructions until heated through.
3. 3. In a microwave-safe bowl, heat 1 cup black beans until warmed through, about 1-2 minutes.
4. 4. Once the rice is cooked, gently stir in 1/4 cup chopped fresh coriander leaves, 1 teaspoon lime zest, and 2 tablespoons lemon juice.
5. 5. To serve, divide the rice among four bowls. Place the cooked Chings Chiken 65 over the rice. Add the warmed black beans on the side. Serve immediately and enjoy.