Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mexican chicken rice bowl. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Mexican Chicken Rice Bowl is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Mexican Chicken Rice Bowl is something which I have loved my entire life. They are nice and they look fantastic.
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. Check out this delicious recipe for Mexican Chicken Bowls from Weber—the world's number one authority in grilling.
To begin with this recipe, we must prepare a few ingredients. You can cook mexican chicken rice bowl using 38 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mexican Chicken Rice Bowl:
- Prepare For the chicken :
- Prepare 500 gr boneless, skinless chicken breast halves
- Prepare 2 tbs corn starch
- Take 3 tsp chili powder
- Prepare 2 tsp salt
- Make ready 2 tsp smoked paprika powder
- Get 1 tsp sugar
- Take 1 tsp onion powder
- Prepare 1 tsp cumin powder
- Prepare 1 tsp garlic powder
- Take 1/2 tsp cayenne pepper
- Get 2 tsp chicken bouillon
- Take 1 / 2 of a lime, juiced
- Get 1/4 c cilantro, chopped
- Prepare 3 tbs olive oil
- Take For the corn :
- Make ready 3 cup fresh or frozen corn, thawed
- Prepare 2 tbs butter
- Take 2 tsp chipotle powder
- Make ready 1 tsp garlic powder
- Get 1 tsp lime juice
- Make ready to taste Salt and pepper
- Take 1/4 cup grated permesan cheese
- Take For the tomato salsa :
- Prepare 3 medium tomatoes, chopped
- Take 1/4 cup onion, chopped
- Take 2 garlic cloves, minced
- Prepare 1/2 of a lime, juice
- Make ready 1/4 cilantro, chopped
- Make ready to taste Salt and pepper
- Make ready For the rice :
- Make ready 1-1/4 cup rice
- Take 2-1/4 cup chicken broth
- Prepare 3/4 tsp salt
- Make ready 1/4 tsp cummin powder
- Prepare 1 tbs butter
- Take 2 tbs cilantro, chopped
- Take 1 tsp lime juice
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. After the chicken has finished cooking and the rice is ready, In a medium bowl toss the rice with minced cilantro, salt and the juice of half a lime.
Steps 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.
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