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