Com Cuinar Mexican Chicken Rice Bowl Senzill

Mexican Chicken Rice Bowl - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Mexican Chicken Rice Bowl! A quick and easy dinner that is ready in under 20 minutes!

Mexican Chicken Rice Bowl

You can cook Mexican Chicken Rice Bowl with 38 Ingredients and 4 steps. See the following guide!

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

Step by step how to cook Mexican Chicken Rice Bowl:
  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..