Crispy Rice Burrito Bowl

Method

1. Rinse the rice until the water runs clear, put it in a 16 cm pot with the water and a little salt and bring to the boil on high heat. Cover, turn down to low heat and cook for 12 min. Spread it thinly on a tray for 10 min to steam off and cool; the drier the surface, the crispier it gets later. Leftover cold rice from the day before works perfectly too.

   Add in this stepLong-grain rice (such as jasmine) 140 gWater 210 mlSalt ¼ tsp

   high heat→low heat

2. Flatten the chicken thighs to an even thickness with the back of a knife. Mix the chopped chipotle, honey, grated garlic, cumin, part of the lime juice and part of the salt, rub it all over the chicken and leave for 10 min.

   Add in this stepBoneless chicken thighs 260 gChipotle chilies in adobo, finely chopped 1 tbspHoney 1 tspGarlic cloves 1Ground cumin ½ tspLimes ¼Salt ¼ tsp

3. Lime crema: stir part of the lime juice and a little salt into the sour cream. Salsa: cut the tomato and avocado into 1 cm dice, chop the cilantro and toss gently with the rest of the lime juice and salt.

   Add in this stepSour cream 60 gLimes ¾Salt 0.4 tspCherry tomatoes or tomato 100 gRipe avocado 1Fresh cilantro 5 g

4. Heat part of the oil in a 24 cm pan on medium-high heat and cook the chicken for 5 min per side. The honey makes it char quickly, so lower the heat a little if it darkens too fast. It is done when the thickest part shows no pink when cut. Rest for 3 minutes, then slice 1 cm thick.

   Add in this stepNeutral oil ¾ tbsp

   medium-high heat

5. In the same pan, stir the black beans and corn on medium heat for 3 min, warming them through and picking up the pan juices, then season with salt and set aside.

   Add in this stepCanned black beans, rinsed and drained 120 gSweet corn kernels (drained if canned) 80 gSalt ⅛ tsp

   medium heat

6. Heat the remaining oil in a non-stick pan (24 cm) on medium heat, add the rice and press it firmly with a spatula into an even 1.5 cm layer. Leave it untouched for 8 min, until the bottom is deep golden and you hear it crackle. Cut into quarters with the spatula, flip and crisp the other side for 3 min.

   Add in this stepNeutral oil 1¾ tbsp

   medium heat

7. Break the crispy rice into big pieces in bowls and top with the chicken, beans and corn and salsa, then drizzle with lime crema and crumble over the feta. Eat right away while the rice is still crunchy.

   Add in this stepFeta or cotija 30 g