Mexican Chicken Rice Bowl
Mexican Chicken Rice Bowl

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, mexican chicken rice bowl. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Mexican Chicken Rice Bowl is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Mexican Chicken Rice Bowl is something that I have loved my whole life.

Once softened, add all remaining ingredients (except rice and cheese), as well as the cooked chicken. Stir until all ingredients are mixed well and heated through; adjust salt and pepper. Check out this delicious recipe for Mexican Chicken Bowls from Weber—the world's number one authority in grilling.

To begin with this recipe, we have to first prepare a few ingredients. You can cook mexican chicken rice bowl using 38 ingredients and 4 steps. Here is how you can achieve that.

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

You can make this ahead of time and store in the refrigerator for up to two days. Behold: Now, grab four chicken breasts. Pat them dry and let them come to room. After the chicken has finished cooking and the rice is ready, In a medium bowl toss the rice with minced cilantro, salt and the juice of half a lime.

Instructions to make 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.

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