How to Make Coconut Lime Rice Bowl with Roasted Corn, Jalapenos, and Chicken - A Step-by-Step Guide

Are you looking for a fresh and flavorful dish to add to your recipe collection? Look no further than this Coconut Lime Rice Bowl with Roasted Corn, Jalapenos, and Chicken! This dish is a perfect blend of fresh and zesty flavors, and it's sure to become a favorite in your meal rotation. The combination of coconut, lime, and spicy jalapenos creates a tantalizing flavor profile that will have your taste buds dancing with every bite. Whether you're a fan of Mexican cuisine or just looking to spi...

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Ingredients

  • 1 teaspoon coconut oil
  • 1 ½ cups UNCLE BEN'S® Basmati Rice - cooks in 10 minutes
  • 2 (13.5 ounce) cans light coconut milk
  • 2 limes, zested and juiced
  • salt to taste
  • 4 corn or flour tortillas
  • nonstick cooking spray
  • 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
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 cup canned black beans, drained
  • 1 cup chopped fresh tomatoes
  • 1 avocado - peeled, pitted and diced (Optional)
  • 4 tablespoons sour cream

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 400 degrees F (200 degrees C). Lightly spray a baking sheet with non-stick cooking spray.
  • 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.
  • Fluff rice with a fork. Stir in the lime zest, lime juice, and salt to taste. Cover and keep warm.
  • Cut tortillas into 1/4-inch strips. Place strips on prepared baking sheet. Bake in preheated oven until crisp, about 30 minutes.
  • 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.
  • 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.
  • 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.
  • Place rice in the bottom of a bowl; top with chicken mixture, chopped tomatoes, and a dollop of sour cream. Serve with tortilla strips.
  • Nutrition

    1054 cal.

    • Total Fat: 61g
    • Saturated Fat: 41g
    • Cholesterol: 39mg
    • Sodium: 718mg
    • Total Carbohydrate: 110g
    • Dietary Fiber: 17g
    • Total Sugars: 6g
    • Protein: 34g
    • Vitamin C: 31mg
    • Calcium: 152mg
    • Iron: 11mg
    • Potassium: 1468mg