Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, mexican chicken rice bowl. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Mexican Chicken Rice Bowl is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Mexican Chicken Rice Bowl is something that I’ve loved my whole life. They’re nice and they look wonderful.
Once softened, add all remaining ingredients (except rice and cheese), as well as the cooked chicken. Stir until all ingredients are mixed well and heated through; adjust salt and pepper. Serve with other toppings like avocado and sour cream, if desired.
To begin with this recipe, we have to prepare a few components. You can have mexican chicken rice bowl using 38 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Mexican Chicken Rice Bowl:
- Get For the chicken :
- Make ready 500 gr boneless, skinless chicken breast halves
- Take 2 tbs corn starch
- Make ready 3 tsp chili powder
- Make ready 2 tsp salt
- Get 2 tsp smoked paprika powder
- Make ready 1 tsp sugar
- Make ready 1 tsp onion powder
- Get 1 tsp cumin powder
- Get 1 tsp garlic powder
- Make ready 1/2 tsp cayenne pepper
- Prepare 2 tsp chicken bouillon
- Get 1 / 2 of a lime, juiced
- Prepare 1/4 c cilantro, chopped
- Get 3 tbs olive oil
- Prepare For the corn :
- Get 3 cup fresh or frozen corn, thawed
- Take 2 tbs butter
- Prepare 2 tsp chipotle powder
- Prepare 1 tsp garlic powder
- Take 1 tsp lime juice
- Make ready to taste Salt and pepper
- Prepare 1/4 cup grated permesan cheese
- Take For the tomato salsa :
- Get 3 medium tomatoes, chopped
- Take 1/4 cup onion, chopped
- Prepare 2 garlic cloves, minced
- Get 1/2 of a lime, juice
- Make ready 1/4 cilantro, chopped
- Take to taste Salt and pepper
- Make ready For the rice :
- Prepare 1-1/4 cup rice
- Prepare 2-1/4 cup chicken broth
- Get 3/4 tsp salt
- Take 1/4 tsp cummin powder
- Make ready 1 tbs butter
- Take 2 tbs cilantro, chopped
- Get 1 tsp lime juice
Go ahead and prepare some cilantro lime paleo cauliflower rice. You can make this ahead of time and store in the refrigerator for up to two days. Behold: Now, grab four chicken breasts. Pat them dry and let them come to room.
Instructions to make Mexican Chicken Rice Bowl:
- For the chicken : Mix all the ingredients for the chicken in a large bowl, pour over top of the chicken - Toss everything to coat then cover the bowl with plastic wrap. Put it in the refrigerator for at least an hour. - Take the chicken out 30 minutes before you are ready to cook. - Preheat the grill, spray it with cooking oil. Once the grill is hot, put the chicken onto the grill. Cook for about 5-6 minutes per side or until fully cooked. - Slice the cooked chicken into pieces.
- Add the corn into a hot pan. Cook them until deep golden and you see char. Add the rest ingredients for the corn except the cheese. Stir them up. Remove the pan from the heat. Add the cheese, toss them.
- In a bowl, combine all ingredients for the salsa. Place in refrigerator for up to 12 hours.
- In a sauce pan, bring the rice, chicken broth, salt and cummin to simmer over medium heat. Reduce the heat to low and cover the pan. Cook for about 10-12 minutes. Add the butter, cilantro and lime juice. Fluff with the fork.
Two ingredients are all you'll need to buy to cook your way though this new collection of pantry-heavy recipes from British writers and recipe developers Rosie Reynolds and Eve O'Sullivan. Keep your larder stocked, as any good home cook should, and get inspired to whip up a feast! Mexican Chicken and Rice Salad - a fresh summer salad loaded with black beans, chicken, corn and rice. Totally addicting and makes the perfect dinner for a busy weeknight. Fluffy, flavorful cilantro-lime rice is topped with everything you want.
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