1 tablespoon canola oil or vegetable oil
1/2 teaspoon salt
1 cup long-grain white rice
1/4 cup chopped cilantro
Juice of 1/2 lime
For the quick guacamole:
3 ripe avocados
Juice of 1/2 lime
2 tablespoons chopped cilantro
Garlic salt, to taste
INSTRUCTIONS
Mix the seasonings in a small bowl. Scoop out 1 tablespoon of the seasoning mix and set it aside (this will be for the black beans).
Spray or brush the chicken breasts with extra-virgin olive oil, then season them on both sides with the remaining spice mix (you may not need all of it) and grill them for 3 to 4 minutes per side over medium-high heat, until no longer pink inside. Let rest for 5 minutes, then chop and set aside. For the cilantro-lime rice: Bring the water, oil, and salt to a boil in a saucepan. Rinse the rice under cold water in a colander, then add it to the boiling water. Cover, reduce the heat to medium-low, and simmer until the rice is tender, about 15 minutes. Add the lime juice and cilantro, stir, and set aside.
For the black beans: In a small saucepan, add the water and the reserved tablespoon of seasoning. Bring to a boil, then reduce the heat to maintain warmth.
For the quick guacamole: Combine all ingredients in a bowl and mash with the back of a fork. Taste and adjust the garlic salt if necessary. Divide the cooked cilantro and lime rice among bowls, then top with grilled chicken, seasoned beans, cherry tomatoes, sweetcorn, grated cheese, romaine lettuce, and quick guacamole. Serve with Tabasco sauce and salsa, if desired.
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