Coconut Lime Rice Bowl with Roasted Corn, Jalapenos, and Chicken
This fusion dish takes flavors tortillas, roasted corn, and jalapenos from Mexico, coconut milk & lime from the Caribbean, and melds them into a delicious dish that will have you craving more.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
1054 Calories
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.
Ingredients
salt to taste
2 limes, zested and juiced
4 tablespoons sour cream
2 tablespoons chili powder
1 tablespoon ground cumin
nonstick cooking spray
1 cup canned black beans, drained
1 cup chopped fresh tomatoes
1 teaspoon coconut oil
1 ½ cups UNCLE BEN'S® Basmati Rice - cooks in 10 minutes
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