Easiest Way to Make Ultimate Mexican Chicken Rice Bowl
Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Ultimate Mexican Chicken Rice Bowl. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Mexican Chicken Rice Bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mexican Chicken Rice Bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few ingredients. You can cook Mexican Chicken Rice Bowl using 38 ingredients and 4 steps. Here is how you can achieve it.
Ingredients and spices that need to be Make ready to make Mexican Chicken Rice Bowl:
- For the chicken :
- 500 gr boneless, skinless chicken breast halves
- 2 tbs corn starch
- 3 tsp chili powder
- 2 tsp salt
- 2 tsp smoked paprika powder
- 1 tsp sugar
- 1 tsp onion powder
- 1 tsp cumin powder
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 2 tsp chicken bouillon
- 1 / 2 of a lime, juiced
- 1/4 c cilantro, chopped
- 3 tbs olive oil
- For the corn :
- 3 cup fresh or frozen corn, thawed
- 2 tbs butter
- 2 tsp chipotle powder
- 1 tsp garlic powder
- 1 tsp lime juice
- to taste Salt and pepper
- 1/4 cup grated permesan cheese
- For the tomato salsa :
- 3 medium tomatoes, chopped
- 1/4 cup onion, chopped
- 2 garlic cloves, minced
- 1/2 of a lime, juice
- 1/4 cilantro, chopped
- to taste Salt and pepper
- For the rice :
- 1-1/4 cup rice
- 2-1/4 cup chicken broth
- 3/4 tsp salt
- 1/4 tsp cummin powder
- 1 tbs butter
- 2 tbs cilantro, chopped
- 1 tsp lime juice
Instructions to make Mexican Chicken Rice Bowl
- 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.
Slice the cooked chicken into pieces. - 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.
- In a bowl, combine all ingredients for the salsa. Place in refrigerator for up to 12 hours.
- 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.
While this is in no way the end all be guide to cooking quick and easy lunches it is great food for thought. The expectation is that this will get your own creative juices flowing so that you may prepare excellent lunches for the family without needing to perform too much heavy cooking through the approach.
So that's going to wrap it up with this exceptional food Recipe of Favorite Mexican Chicken Rice Bowl. Thank you very much for your time. I'm confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!