Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, mexican chicken rice bowl. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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.
Mexican Chicken Rice Bowl is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Mexican Chicken Rice Bowl is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. 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:
- Take For the chicken :
- Prepare 500 gr boneless, skinless chicken breast halves
- Prepare 2 tbs corn starch
- Take 3 tsp chili powder
- Make ready 2 tsp salt
- Prepare 2 tsp smoked paprika powder
- Prepare 1 tsp sugar
- Prepare 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
- Prepare 1 / 2 of a lime, juiced
- Get 1/4 c cilantro, chopped
- Get 3 tbs olive oil
- Take For the corn :
- Get 3 cup fresh or frozen corn, thawed
- Prepare 2 tbs butter
- Make ready 2 tsp chipotle powder
- Get 1 tsp garlic powder
- Prepare 1 tsp lime juice
- Take to taste Salt and pepper
- Get 1/4 cup grated permesan cheese
- Get For the tomato salsa :
- Prepare 3 medium tomatoes, chopped
- Get 1/4 cup onion, chopped
- Prepare 2 garlic cloves, minced
- Take 1/2 of a lime, juice
- Make ready 1/4 cilantro, chopped
- Make ready to taste Salt and pepper
- Get For the rice :
- Get 1-1/4 cup rice
- Make ready 2-1/4 cup chicken broth
- Prepare 3/4 tsp salt
- Get 1/4 tsp cummin powder
- Take 1 tbs butter
- Prepare 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.
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.
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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