Chicken burrito bowl

This is a deconstructed burrito, largely inspired by Chipotle's burrito bowl. Rice is aromatic with a wonderful lime flavor, black beans are simmered in garlic and cumin, peppers have a charred grilled taste, corn adds the sweetness. I have listed several toppings and you can choose all or a few to make this your own. Omit chicken to make it vegetarian. 

Ingredients: (serves 4 generously)
For the Lime cilantro rice:
1 cup cooked white rice
2 tbsp finely chopped cilantro
1 tsp lime zest

1. Toss the rice with the cilantro and lime zest. Set aside.

For the Black Beans:
1 can black beans, rinsed and drained
2 cloves garlic, minced
1/2 tsp chili flakes
1 tsp cumin
1/2 tsp olive oil

1. Heat olive oil in a pan and add garlic. Saute for 10 seconds and add the drained beans. 
2. Season with cumin powder and chili flakes. Set aside.

For the Fajita peppers:
1 green pepper
1 red pepper
1/4 red onion
2 cloves garlic, crushed
2 tsp oil
1/2 tsp dried oregano
cracked black pepper

1. Cut the peppers and onion in long strips. 
2. In a pan over medium heat, add olive oil. Once hot add garlic and oregano. Saute for 10 seconds and add all the veggies. 
3. Toss on high heat till they char a little. Season with pepper and salt(optional). Set aside.

For the Corn:
1 fresh corn (kernels stripped)
1 jalapeno minced
Juice of 1 Lime
2 tbsp cilantro chopped
pinch Salt
1/2 tsp olive oil

1. Heat oil and toss the corn, jalapeno, lime juice, cilantro, a pinch of salt and a pinch of pepper together for 2 minutes. 
2. Remove from heat and keep aside.

For the Guacamole:
1 avocados
Juice and zest of 1 lime
1 tsp minced garlic
Salt and pepper to taste

1. Mash the avocados with the lime juice, garlic, and salt. Season with pepper. Adjust with more lime juice if necessary to taste.

For the Chicken:
2 chicken breasts
Salt to taste
2 1/2 tsp paprika
2 tsp garlic powder
1 tsp black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 tsp dried leaf oregano
1 tsp dried thyme
1 tsp roasted cumin powder

1. Season the chicken breasts with salt. 
2. Mix all the other spices and coat the seasoned chicken breast generously with the spice mix. 
3. Grill the marinated chicken on a moderately hot grill till crisp and brown on the outside and fully cooked to the inside. 
4. Remove from grill. Let rest for 5 minutes. Slice at a diagonal.

For pico de gallo:
1 large diced tomato
1/2 diced medium sized red onion
1/4 bunch of cilantro (use more or less depending on your taste)
juice of half a lemon
1/2 teaspoon of minced garlic
1 tsp of salt
1 jalapenos (or more if you prefer it hotter)

1. Mix up all ingredients and keep at room temperature for half an hour to let flavors blend in.

Other Toppings:
4 tbsp Sour Cream (I used hung yogurt)
1 cup shredded cheese of your choice
Finely chopped Jalapeno pepper
Hot habanero sauce (optional)
Shredded iceberg lettuce

To Assemble:

1. In a bowl, add a scoop of rice, and top with a scoop of beans, fajita peppers, corn, chicken, guacamole, cheese, sour cream, and pico de gallo. Use habanero sauce as per your spice quotient.
2. Use all or some of the other toppings to make this your own. Many combinations are possible and each family member can get a customized meal.