Chicken & Black Bean Burrito Bowls

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Drain and rinse the beans. In a medium pot, combine the rice, drained beans, a big pinch of salt, and 2 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, the juice of 1 lime half, and a drizzle of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the guajillo sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat.

Meanwhile, in a bowl, combine the guacamole, sour cream, and the juice of the remaining lime half. Season with salt and pepper. Serve the cooked rice and beans topped with the cooked chicken and peppers (including any sauce from the pan), salsa (discarding the liquid), creamy guacamole, and sliced green tops of the scallions. Enjoy!