Fall Produce

Chipotle Chicken & Rice Bowl

with Roasted Squash, Black Beans & Cilantro Sour Cream

35 MIN

2 Servings

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From the Test Kitchen

Here, tender bites of chicken get irresistibly spicy-sweet flavor from a combo of fresh lime juice, sugar, and fiery chipotle paste—tempered by a drizzle of cooling cilantro sour cream. You'll serve the chicken with sweet roasted delicata squash and black beans, all over a bed of fluffy white rice.
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Nutrition

PER SERVING
Calories

830 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
½ cup Long Grain White Rice
1 15.5-Oz Can Black Beans
1 Delicata Squash
1 Lime
2 cloves Garlic
¼ cup Sour Cream
2 tsps Chipotle Chile Paste
1 Tbsp Light Brown Sugar
¼ cup Cilantro Sauce
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

step-by-step

instructions

Cook Along

1 Prepare & roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

3 Prepare the remaining ingredients

Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Halve the lime crosswise. In a bowl, combine the sour cream, cilantro sauce, and the juice of 1 lime half. Taste, then season with salt and pepper if desired.

4 Cook the beans

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and spice blend; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 4 to 5 minutes, or until the beans are softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

5 Cook the chicken & serve your dish

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the sugar, the juice of the remaining lime half (carefully, as the liquid may splatter), 2 tablespoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Add the lime zest to the pot of cooked rice. Season with salt and pepper; stir to combine. Serve the finished rice topped with the cooked beans, roasted squash, cooked chicken (including any sauce from the pan), and cilantro sour cream. Enjoy!