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Coconut Lime Rice Bowl with Roasted Corn, Jalapenos, and Chicken
Coconut Lime Rice Bowl with Roasted Corn, Jalapenos, and Chicken
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Caribbean-Mexican fusion dish with coconut lime rice, roasted corn, chiles, and flavorful spiced chicken.
Ingredients:
  • 1 teaspoon coconut oil
  • 1.5 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
  • 4 tablespoons sour cream
Instructions:
  • Preheat the oven to 400°F (200°C) and lightly coat a baking sheet with non-stick cooking spray.
  • In a saucepan over medium heat, warm coconut oil. Saute rice for 1 minute. Pour in coconut milk, stir well, and bring to a boil over higher heat. Lower the heat, cover, and cook for 35 minutes. Remove from heat, keep covered, and let sit for 10 minutes.
  • Use a fork to separate the grains of rice and add the refreshing flavors of lime zest, lime juice, and salt to enhance the taste. Cover to maintain warmth.
  • Cut the tortillas into thin 1/4-inch strips. Arrange them on a baking sheet. Bake in the preheated oven until they are perfectly crispy, which usually takes around 30 minutes.
  • Char the jalapeno peppers by holding them with tongs over a gas flame or directly on an electric burner, rotating every 30 seconds until all sides are charred, about 5 minutes. Place the peppers in a small ziptop plastic bag and seal shut. Let them sit for 5 to 10 minutes to cool down. Peel off the skin, cut off the stems, remove the seeds if desired, and dice.
  • Coat a nonstick skillet with cooking spray and heat over medium-high heat. Sauté corn until lightly browned, about 1 to 3 minutes. Transfer the corn to a bowl.
  • In the same skillet, heat oil over medium-high heat, then add chicken, chili powder, and cumin. Sauté until chicken is no longer pink, about 2 to 3 minutes. Mix in beans and corn, and cook until heated through, approximately 5 minutes.
  • Start with a bed of rice in a bowl, layer on the flavorful chicken mixture, fresh chopped tomatoes, and a generous dollop of creamy sour cream. Garnish with crunchy tortilla strips for a delicious finish.

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