Ingredients
- 2 boneless skinless chicken breasts or thighs, diced
- 2 ears of corn, shucked and kernels cut off
- 1 cup long-grain basmati or jasmine rice
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup queso fresco or feta cheese
- Optional: bell peppers or jalapeños, diced
Instructions
- Dice your chicken and season with cumin, smoked paprika, salt, and pepper.
- Shuck the corn and cut kernels off the cob.
- In a pot, cook rice according to package instructions.
- In a skillet, heat olive oil and sauté the seasoned chicken until golden and cooked through, about 6-8 minutes.
- Remove chicken and sauté corn for 5-7 minutes until caramelized.
- Return chicken to skillet, stir in rice, lime juice, and fresh herbs before serving.
- Divide into bowls and sprinkle with queso fresco, adding more herbs if desired. Serve hot!
Notes
Customize this recipe by adjusting the spices or adding extra vegetables to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Grilling
- Cuisine: Mexican
- Diet: Gluten-Free