Taqueria Chicken Bowls Corn Esquites

• servings: 2 servings
• active time: 20 minutes
• total time: 25 minutes

Ingredients

1 ¼ cup Brown Rice

1 Lime

2 tablespoon Mayonnaise

1 teaspoon Chili Powder

1 Can Corn

10 ounce Chicken Breast Strips

1 tablespoon Southwest Spice Blend (**Southwest Chipotle Spice Blend**)

1 (teaspoon) Chicken Stock Concentrate

1/4 Cup Water

¼ cup Monterey Jack Cheese

3 tablespoon Sour Cream

1 teaspoon Hot Sauce

¼ ounce Cilantro

Salt

Pepper

2 teaspoon Cooking Oil

Directions

• In a small pot, combine brown rice, 1¾ cups water (3½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 20-25 minutes. Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Quarter lime. • In a large bowl, combine mayonnaise, half the chili powder (you’ll use the rest later), and juice from half the lime. Season with salt and pepper.

• Drain corn, then pat very dry with paper towels. • Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Turn off heat. Transfer corn to bowl with chili mayo; stir to combine. Cover to keep warm. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add chicken*, Southwest Spice Blend, remaining chili powder, and a big pinch of salt. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Stir in stock concentrate and ¼ cup water (1⁄3 cup water for 4 servings). Bring to a simmer and cook until saucy, 2-3 minutes. Season with salt and pepper. Remove pan from heat.

• While chicken cooks, stir half the Monterey Jack (save the rest for serving) into bowl with corn mixture. Taste and season with salt, pepper, and a squeeze of lime juice if desired.

• Fluff rice with a fork and season with salt and pepper. • Divide rice between bowls and top with chicken, esquites, and remaining Monterey Jack. Dollop with sour cream and drizzle with hot sauce to taste. Pick cilantro leaves from stems; tear leaves into pieces and sprinkle over dish. Serve with any remaining lime wedges on the side. Chicken is fully cooked when internal temperature reaches 165º.

Nutrition

• Calories: 900 kcal
• Total Fat: 36 g
• Saturated Fat: 10 g
• Cholesterol: 165 mg
• Sodium: 630 mg
• Total Carbohydrate: 98 g
• Dietary Fiber: 9 g
• Total Sugars: 14 g
• Protein: 46 g