Southwest Chicken Cutlet Rice Bowl
Lime juice gives these bowls a summery zest while cayenne and jalapeño pepper add a nice kick. Perfect for pairing with margaritas.
Ingredients
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2 teaspoons kosher salt, divided
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1 1/2 teaspoons ground cumin, divided
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3/4 teaspoon ground coriander, divided
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1/2 teaspoon black pepper, divided
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1/8 teaspoon cayenne pepper
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4 (5- to 6-oz.) chicken cutlets
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2 teaspoons olive oil
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2 (8.8-oz.) pkg. microwaveable long-grain white rice
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3 tablespoons olive oil, divided
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1 medium poblano chile, seeds removed, chopped
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1 small jalapeno chile, seeds removed, finely chopped
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1/4 cup finely chopped red onion
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1 cup fresh or frozen, thawed corn kernels
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2 garlic cloves, minced
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3 tablespoons chopped fresh cilantro
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1 teaspoon lime zest plus 1 1/2 Tbsp. fresh lime juice
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Garnishes: tortilla strips, lime wedges, salsa, cilantro
Instructions
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Stir together 1 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper in a small bowl. Rub each chicken cutlet with 1/2 teaspoon olive oil. Rub each cutlet evenly with salt mixture. Chill 1 to 24 hours.
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Cook rice according to package directions. Cook chicken cutlets in 1 tablespoon hot oil in a large nonstick skillet over medium-high until done and golden brown, 4 to 6 minutes on each side. Transfer to a platter, and cover with aluminum foil.
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Add 1 tablespoon olive oil to skillet. Cook chiles and onions until tender, about 4 minutes. Sprinkle mixture with remaining 1 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon coriander, and 1/4 teaspoon black pepper. Add corn kernels and garlic, and cook 1 minute. Add 1 tablespoon olive oil, and stir in rice; cook, stirring until thoroughly heated, about 3 minutes. Remove from heat, and stir in cilantro, lime zest, and lime juice. Serve with cooked chicken.
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