Rinse the brown rice under cold water until it runs clear. Add the rice to a saucepan with water and a pinch of salt. Bring to a boil, cover, reduce to low, and simmer for 22-25 minutes, until tender—fluff with a fork. Squeeze in the lime juice and add the chopped coriander, if using.
Marinate the Chicken
In a bowl, add chicken thighs, olive oil, smoked paprika, ground cumin, minced garlic and salt and pepper. Mix to combine.
Beans & Corn
Rinse and drain black beans and corn. Sauté corn in a pan for 3–5 minutes until lightly browned. Add in the beans and cook for 1 minute. Remove from the heat.
Cook the Chicken
Place a pan over medium-high heat and sear the chicken for 5-6 minutes on each side or until browned and cooked through (internal temperature of 75°C-167°F). Rest for 5 minutes and slice or dice.
Assemble Bowls
In each container, add the cooked lime and coriander brown rice, sliced chicken thigh, black beans and corn, top with salsa of choice and coriander (cilantro). Dig in.
Chef's Tips
Let the chicken sit in the marinade for at least 15–20 minutes if you have the time, even though the method doesn't call for a rest. A short marinate helps the garlic and spices actually penetrate rather than just coating the surface before it hits the pan.Sear the chicken undisturbed for the full 5–6 minutes per side, and check for 75°C (167°F) internally rather than judging by time alone — thigh thickness varies enough that timing alone isn't a fully reliable guide.Sauté the corn on its own until lightly browned before adding the beans, as written — that browning is where the corn actually caramelises and picks up flavour, and adding the beans too early releases moisture that stops it from browning properly.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container.To reheat, microwave for 2–3 minutes until hot through, or warm in a pan over medium heat. Add the salsa and fresh coriander just before serving. Thaw frozen portions in the fridge overnight before reheating.