coconut lime rice bowl with roasted corn, jalapenos, and chicken

Ingredients

• Servings: 4
• coconut lime rice:
• 1 teaspoon coconut oil
• 1 1/2 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
• roasted corn, jalapenos, & chicken:
• 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 (optional)
• 4 tablespoons sour cream

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c). lightly spray a baking sheet with non-stick cooking spray.
• heat coconut oil in a saucepan over medium heat. cook and stir rice 1 minute. add coconut milk and stir to combine. increase heat and bring to a boil; reduce heat to low. cover and cook 35 minutes. cover; remove from heat. let sit 10 minutes.
• fluff rice with a fork. stir in the lime zest, lime juice, and salt to taste. cover and keep warm.
• cut tortillas into 1/4-inch strips. place strips on prepared baking sheet. bake in preheated oven until crisp, about 30 minutes.
• to char peppers, hold jalapeno pepper with tongs and hold over the flame of a gas stove or directly on the burner of an electric stove, turning about every 30 seconds. continue until all sides are charred, about 5 minutes. immediately place pepper in a small ziptop plastic bag and seal shut. repeat with second pepper. allow peppers to return to room temperature, 5 to 10 minutes. remove the skin. cut off stem, remove seeds (if desired), and dice.
• spray nonstick skillet with cooking spray; place over medium-high heat. cook and stir corn until it begins to brown, 1 to 3 minutes. transfer corn to a bowl.
• heat oil in the same skillet over medium-high heat. add chicken, chili powder, and cumin. cook and stir until chicken is no longer pink, 2 to 3 minutes. stir in beans and corn and cook until heated through, about 5 minutes.
• place rice in the bottom of a bowl; top with chicken mixture, chopped tomatoes, and a dollop of sour cream. serve with tortilla strips.