Mexican Chicken Rice Bowl

Ingredients of Mexican Chicken Rice Bowl

  1. Prepare of For the chicken :.
  2. You need 500 gr of boneless, skinless chicken breast halves.
  3. It's 2 tbs of corn starch.
  4. You need 3 tsp of chili powder.
  5. Prepare 2 tsp of salt.
  6. You need 2 tsp of smoked paprika powder.
  7. It's 1 tsp of sugar.
  8. Prepare 1 tsp of onion powder.
  9. Prepare 1 tsp of cumin powder.
  10. It's 1 tsp of garlic powder.
  11. You need 1/2 tsp of cayenne pepper.
  12. It's 2 tsp of chicken bouillon.
  13. Prepare 1 of / 2 of a lime, juiced.
  14. Prepare 1/4 c of cilantro, chopped.
  15. Prepare 3 tbs of olive oil.
  16. Prepare of For the corn :.
  17. You need 3 cup of fresh or frozen corn, thawed.
  18. Prepare 2 tbs of butter.
  19. It's 2 tsp of chipotle powder.
  20. Prepare 1 tsp of garlic powder.
  21. You need 1 tsp of lime juice.
  22. Prepare to taste of Salt and pepper.
  23. It's 1/4 cup of grated permesan cheese.
  24. You need of For the tomato salsa :.
  25. Prepare 3 of medium tomatoes, chopped.
  26. It's 1/4 cup of onion, chopped.
  27. You need 2 of garlic cloves, minced.
  28. You need 1/2 of of a lime, juice.
  29. Prepare 1/4 of cilantro, chopped.
  30. Prepare to taste of Salt and pepper.
  31. You need of For the rice :.
  32. It's 1-1/4 cup of rice.
  33. It's 2-1/4 cup of chicken broth.
  34. It's 3/4 tsp of salt.
  35. Prepare 1/4 tsp of cummin powder.
  36. Prepare 1 tbs of butter.
  37. You need 2 tbs of cilantro, chopped.
  38. It's 1 tsp of lime juice.

Mexican Chicken Rice Bowl step by step

  1. 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..
  2. 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..
  3. In a bowl, combine all ingredients for the salsa. Place in refrigerator for up to 12 hours..
  4. 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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