Southwest Chicken and Rice Bowl

How about serving up a taste of the Southwest at the dinner table tonight? 

Yield: 4 servings
Hands-on time: 25 minutes
Total prep time: 1 hour

Ingredients

• 2 teaspoons kosher salt, divided
• 1 1/2 teaspoons ground cumin, divided
• 3/4 teaspoon ground coriander, divided
• 1/2 teaspoon black pepper, divided
• Pinch cayenne pepper
• 2 chicken breasts, cut into two cutlets each
• 2 teaspoons olive oil
• 2 cups cooked long-grain white rice
• 3 tablespoons olive oil, divided
• 1/2  sliced red pepper
  
• 1/2 sliced green pepper
• 1 sliced onion yellow onion
• 1 can corn kernels
• 1 can black beans drained
• 2 garlic cloves, minced
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon lime zest, plus 1 1/2 tablespoons fresh lime juice

Directions 

1. In a small bowl, mix 1 teaspoon salt, 1 teaspoon cumin, ½ teaspoon coriander, ¼ teaspoon black pepper and cayenne pepper. Rub each cutlet with ½ teaspoon olive oil and spice mixture. Refrigerate for one hour, or up to 24 hours.
2. Cook rice according to package directions.
3. Heat 1 tablespoon oil in a large skillet and cook chicken cutlets over medium-high heat until golden brown, about 5 minutes a side. Remove from heat.
4. Heat 1 tablespoon oil in the skillet and cook pepper and onions until tender, about 5 minutes. Sprinkle mixture with remaining spices.
5. Add corn kernels, black beans and garlic, stirring thoroughly until heated, about 1 minute. Pour in cooked rice and stir until heated, about two minutes.
6. Remove from heat and add cilantro, lime zest and lime juice.