Southwest Chicken & Bean Rice Bowl

Rinse jasmine rice under cold water until water runs clear. Combine rice, salt, and 3 cups water in a medium saucepan.

Bring to a boil over high heat, then reduce to low. Cover and simmer for 18 minutes until water is absorbed.

Remove from heat and let rest covered for 5 minutes. Fluff with a fork and set aside.

Pat chicken breast dry with paper towels. Cut into bite-sized cubes and place in a medium bowl.

Season chicken with ground ginger, cumin, smoked paprika, minced garlic, and salt. Toss to coat evenly.

Heat sunflower oil in a large frying pan over medium-high heat. Add seasoned chicken in a single layer.

Cook for 5-6 minutes, stirring occasionally, until chicken is golden and cooked through (165°F internal). Set aside.

While chicken cooks, dice bell peppers and finely chop the yellow onion.

In the same frying pan over medium heat, add sunflower oil. Sauté onion for 3 minutes until translucent.

Add bell peppers and cook for 4 minutes until slightly softened. Add corn and cook 2 more minutes.

Pour in black beans (drained) and tomato sauce. Stir in cumin, smoked paprika, and salt.

Simmer for 5 minutes until mixture is heated through and slightly thickened. Fold in the cooked chicken.

Spoon fluffy jasmine rice into four bowls as the base layer.

Top each bowl with a generous scoop of the warm Southwest chicken and bean mixture.

Sprinkle shredded cheddar cheese over the hot filling so it melts slightly.

Finish with fresh cilantro leaves and sliced avocado on the side. Serve immediately.