Mexican-Spiced Chicken & Street Corn Rice Bowls
with Cotija, Smoky Red Pepper Crema & Lime
- Milk
- Eggs
Tender, savory seared chicken breast is paired with charred sweet corn tossed with crisp scallions, smoky red pepper crema, garlic, and lime. It’s served over fluffy buttered rice and scattered with tangy crumbled cotija cheese and fresh lime.
Ingredients
1 unit
Microwavable Rice
20 ounce
Chopped Chicken Breast
1 unit
Onion
½ cup
Cotija Cheese
(Contains: Milk)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
2 unit
Scallions
1 tablespoon
Mexican Spice Blend
1 teaspoon
Garlic Powder
1 unit
Corn
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Drain corn; pat dry with paper towels.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add corn; cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan. Add more oil if corn is sticking.
Turn off heat; transfer to a medium bowl. Wipe out pan.
While corn cooks, trim and thinly slice scallions. Quarter lime. Halve, peel, and finely dice onion.
To bowl with charred corn, add scallions, mayonnaise, red pepper crema, garlic powder, and juice from half the lime. Stir to combine; season with salt and pepper.
Refrigerate until ready to serve.
Open package of chicken* and drain off any excess liquid.
Heat a large drizzle of oil in pan used for corn over medium-high heat. Add onion, chicken, and Mexican Spice Blend; cook, stirring occasionally, until chicken is browned and cooked through, about 4 minutes. Season with salt and pepper.
Add ¼ cup water (½ cup for 4 servings); cook, stirring, until onion is softened and water has mostly evaporated, 2-4 minutes.
Meanwhile, massage rice in package to separate grains. Transfer rice to a second medium microwave-safe bowl. Add 3 TBSP water (6 TBSP for 4 servings), then place a damp paper towel over bowl; microwave until warmed through, 1½-2 minutes.
Stir in 1 TBSP butter (2 TBSP for 4) until melted; season with salt and pepper.
Divide rice between bowls. Top with chicken and street corn in separate sections. Crumble cotija on top of corn and serve with remaining lime wedges on the side.
