Cookwith

Name: Boogaloo-Inspired California Rice & Veggie Pot with Citrus Mojo
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 cups long grain white rice (gluten-free certified); 2 1/2 cups low-sodium vegetable broth; 1 lb boneless, skinless chicken thighs (or jackfruit for vegan option), cut into bite-size pieces; 1/4 cup fresh orange juice; 2 tbsp fresh lime juice; 2 tbsp olive oil; 1 tbsp white wine vinegar; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1/2 tsp sea salt; 1/4 tsp black pepper; 1 large red bell pepper, diced; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 cup cherry tomatoes, halved; 1 cup frozen corn kernels; 1 can (15 oz) black beans, drained and rinsed; 1/2 cup chopped fresh cilantro (plus more for garnish); 1 avocado, sliced (for serving); 1 jalapeño, thinly sliced (optional, for heat)

Boogaloo-Inspired California Rice & Veggie Pot with Citrus Mojo

CrushedLemon1034

This vibrant one-pot dish celebrates the spirit of 1960s California counterculture and the boogaloo’s boundary-blurring energy. Inspired by communal kitchens and the fusion of Latin and soulful flavors, it combines juicy marinated chicken (or jackfruit for a plant-based vibe), bright citrus mojo, and a colorful medley of veggies, beans, and rice. The technique of toasting the rice before simmering deepens flavor, while layering in toppings at the end keeps textures fresh and lively. Each bite feels like a celebration—earthy, zesty, and ready for sharing.

Ingredients

Instructions

In a medium bowl, combine chicken (or jackfruit), orange juice, lime juice, 1 tbsp olive oil, vinegar, smoked paprika, cumin, oregano, salt, and pepper. Toss to coat. Let marinate for 15 minutes while you prep veggies.
Heat remaining 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken (or jackfruit) and sear for 2-3 minutes per side until golden (don’t cook through). Remove to a plate.
Add onion and bell pepper to the pot. Sauté 3 minutes, stirring and scraping up brown bits. Add garlic and cook 1 minute more until fragrant.
Stir in rice. Toast, stirring, for 2 minutes to infuse flavor and coat grains.
Pour in vegetable broth, bring to a boil, then lower to a simmer. Nestle chicken (or jackfruit) back in. Cover and cook for 12 minutes.
Lift lid and scatter cherry tomatoes, corn, and black beans over rice (don’t stir). Cover and cook 5 minutes more, until rice is tender and chicken is cooked through.
Turn off heat. Let rest, covered, 5 minutes. Fluff rice, gently folding in tomatoes, corn, and beans.
Stir in cilantro. Taste and adjust salt if needed.
Serve in shallow bowls, topped with avocado slices, jalapeño, and extra cilantro.