Ingredients
- 2 boneless, skinless chicken thighs or breasts
- 1 cup white or brown rice
- 1 cup fresh, frozen, or canned corn
- 1 tablespoon butter or olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro (or parsley)
- 1 lime (juice and zest)
- 1/4 cup Cotija cheese (or feta)
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Rinse 1 cup of rice under cold water and add to a pot with 2 cups of water and a pinch of salt. Bring to a boil.
- Reduce heat, cover, and simmer for 15-20 minutes until rice is tender.
- Season chicken with salt, pepper, and chili powder. Heat butter or olive oil in a skillet over medium heat and cook chicken for 5-7 minutes on each side until golden brown. Remove and let rest before slicing.
- Add corn to the skillet and sauté for 5 minutes. Stir in minced garlic and cook for an additional minute.
- Fluff the rice and serve in bowls with sliced chicken and sautéed corn on top.
- Drizzle with lime juice, sprinkle with cilantro and Cotija cheese, and enjoy warm.
Notes
For a vegetarian version, substitute chicken with black beans or roasted chickpeas. Serve with optional toppings like avocado or jalapeños.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free