Chicken, Rice, and Bean Burrito Bowl

1. 1 Chicken breast filletpack 800 g ≈ $7.23 135 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 50 g
3. 3 Lime≈ $5.00 per kg 20 g
4. 4 Cilantropack 50 g ≈ $1.20 5 g
5. 5 Canned red beanspack 400 g ≈ $1.10 60 g
6. 6 Canned sweet cornpack 340 g ≈ $1.00 45 g
7. 7 Tomatoes≈ $4.67 per kg 75 g
8. 8 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
9. 9 Sour cream 15%pack 300 g ≈ $1.60 25 g
10. 10 Cheddarpack 200 g ≈ $2.70 25 g
11. 11 Sunflower oil 8 ml
12. 12 Paprika 2 g
13. 13 Cumin 2 g
14. 14 Salt 2 g
15. 15 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 150 ml water, add 1 g salt, and cook for 15–18 minutes until tender.

2. Mix the cooked rice with the juice of half a lime³ and chopped cilantro⁴.

3. Cut the chicken¹ into strips and rub with paprika, cumin, pepper, and 1 g salt.

4. Heat the oil and fry the chicken¹ for 7–9 minutes until browned and cooked through.

5. Warm the beans and corn in a skillet for 2–3 minutes, dice the tomato⁷, and slice the avocado⁸.

6. Spoon the rice into a bowl as the base, then arrange the chicken¹, beans, corn, tomato⁷, and avocado⁸ in sections.

7. Add the sour⁹ cream, sprinkle with grated cheddar¹⁰, and drizzle with the remaining lime³ juice.