Chicken burrito rice bowl with jalapeno garlic black beans

Bring a pot of water to a boil, add half the bag of dried black beans and a generous pinch of salt, and cook about an hour and a half until tender.

Trim the excess fat from four chicken thighs and cut them into bite-sized pieces.

Season the chicken with the salt, cumin, ancho chili powder and chicken bouillon powder, mix well and refrigerate to marinate until cooking.

Heat 10 grams of oil in a stainless steel pan, saute the diced red onion and half a roma tomato, add the rice and toast until it smells nutty.

Transfer to the rice cooker with water and a little salt and cook about 25 minutes.

Heat another 10 grams of oil and bloom the cumin seed with a clove of garlic and the diced jalapeno, then add spoonfuls of the cooked black beans and another small pinch of salt.

Spread the chicken on a hot griddle with the sliced bell pepper and red onion and cook five to 10 minutes until the chicken is browned and the vegetables have some char.

Plate rice on the side with a big spoonful of beans, the chicken, onions and peppers, then lettuce, pickled onions, cilantro and a 60 gram dollop of sour cream.