Coconut Lime Rice Bowl with Roasted Corn, Jalapenos, and Chicken

Coconut lime rice is topped with roasted corn, chiles, and chicken with lots of spices for this Caribbean-Mexican fusion dish.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 1054 Calories

Ingredients

• salt to taste
• 2 limes, zested and juiced
• 4 tablespoons sour cream
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 avocado - peeled, pitted and diced
• nonstick cooking spray
• 1 cup canned black beans, drained
• 1 cup chopped fresh tomatoes
• 1 teaspoon coconut oil
• 2 (13.5 ounce) cans light coconut milk
• 4 corn or flour tortillas
• 2 jalapeno chile peppers
• 1 (15.25 ounce) can whole kernel corn, well drained
• 1 tablespoon canola oil, divided
• 8 ounces skinless, boneless chicken breasts, cut into bite-size pieces
• 1.5 cups UNCLE BEN'S® Basmati Rice - cooks in 10 minutes

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly spray a baking sheet with non-stick cooking spray.

Step 2

Heat coconut oil in a saucepan over medium heat. Cook and stir rice 1 minute. Add coconut milk and stir to combine. Increase heat and bring to a boil; reduce heat to low. Cover and cook 35 minutes. Cover; remove from heat. Let sit 10 minutes.

Step 3

Fluff rice with a fork. Stir in the lime zest, lime juice, and salt to taste. Cover and keep warm.

Step 4

Cut tortillas into 1/4-inch strips. Place strips on prepared baking sheet. Bake in preheated oven until crisp, about 30 minutes.

Step 5

To char peppers, hold jalapeno pepper with tongs and hold over the flame of a gas stove or directly on the burner of an electric stove, turning about every 30 seconds. Continue until all sides are charred, about 5 minutes. Immediately place pepper in a small ziptop plastic bag and seal shut. Repeat with second pepper. Allow peppers to return to room temperature, 5 to 10 minutes. Remove the skin. Cut off stem, remove seeds (if desired), and dice.

Step 6

Spray nonstick skillet with cooking spray; place over medium-high heat. Cook and stir corn until it begins to brown, 1 to 3 minutes. Transfer corn to a bowl.

Step 7

Heat oil in the same skillet over medium-high heat. Add chicken, chili powder, and cumin. Cook and stir until chicken is no longer pink, 2 to 3 minutes. Stir in beans and corn and cook until heated through, about 5 minutes.

Step 8

Place rice in the bottom of a bowl; top with chicken mixture, chopped tomatoes, and a dollop of sour cream. Serve with tortilla strips.