Recipe: Tasty Mexican Chicken Rice Bowl

Mexican Chicken Rice Bowl.

You can cook Mexican Chicken Rice Bowl using 38 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Mexican Chicken Rice Bowl

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

Mexican Chicken Rice Bowl step by step

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..