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

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

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
  • 1 avocado - peeled, pitted and diced (Optional)

Categories

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