Poblano Corn Rice with Grilled Chicken
30 Minutes
Latin American
Serves: 4
Smoky roasted poblanos and sweet corn are folded into fluffy Royal® Basmati Rice, simmered with garlic, butter, and fresh cilantro for a bright, aromatic flavor. Tender cubes of chicken are seasoned, seared in avocado oil, and finished with a squeeze of lime for a zesty, savory balance. This dish delivers a bold mix of smoky, sweet, and citrusy notes in every bite.
Ingredients
- 2 cups of Royal Basmati Rice
- 3 1/2 cups of water
- 1 tbsp of butter
- 1 tsp of ground garlic
- 3 poblano peppers (roasted)
- 1/4 chopped onion (cooked)
- 1 cup of drained corn
- 1/2 tsp of sea salt
- 1/8 tsp of black pepper
- 1/4 cup of chopped cilantro
Chicken
- 4 chicken breasts (chopped in cubes)
- 1 tsp of ground powder
- 1/2 tsp of sea salt
- 1/8 tsp of black pepper
- 2 limes
- Avocado Oil for cooking
Preparation
- In a sauce pan bring water to boil.
- Add in sea salt and butter, stir in the rice, reduce the heat and cover the sauce pan. Simmer for 15 minutes or until water is absorbed.
- While the rice is cooking, season the chicken and cook in a skillet with some avocado oil. Squeeze the lime over the chicken and let it cook for 10-12 minutes at medium heat, until slightly golden.
- Wash and remove the seeds from the poblano peppers and chop.
- Add the chopped poblano, onion, corn and cilantro to the rice, season with black pepper and garlic and stir well.
- Serve with chicken and enjoy!
