Rice Bowl with Chicken in 30 Minutes

Instructions:

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a pot, combine rice, water, salt, and butter. Bring to a boil over high heat.
3. Reduce heat to low, cover tightly, and simmer for 15 minutes.
4. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
5. Pat the chicken cubes dry with a paper towel and toss with paprika, garlic powder, salt, and pepper.
6. Heat olive oil in a skillet over medium-high heat until it shimmers.
7. Add chicken in a single layer. Sear without moving for 3-4 minutes until a golden-brown crust forms.
8. Flip and cook for another 3-4 minutes until cooked through. Remove from pan.
9. In the same skillet used for the chicken, quickly sauté the diced bell pepper and red onion for 2-3 minutes until slightly softened.
10. Stir in the black beans and corn, heating through for 60 seconds.
11. Divide the fluffed rice into four bowls. Top with the seared chicken and the vegetable mixture.
12. Whisk together sour cream, lime juice, cilantro, garlic, and salt, then drizzle the crema over the top.