Southwest Chicken cutlet Rice Bowl



  • 2 teaspoons kosher salt, divided
  • 1 1/2 teaspoons ground cumin, divided
  • 3/4 teaspoon ground coriander, divided
  • 1/2 teaspoon black pepper, divided
  • 1/8 teaspoon cayenne pepper
  • 4 (5- to 6-oz.) chicken cutlets
  • 2 teaspoons vegetable oil
  • 2 (8.8-oz.) pkg. microwaveable long-grain white rice
  • 3 tablespoons vegetable oil, divided
  • 1 medium poblano chile, seeds removed, chopped
  • 1 little jalapeno chile, seeds removed, finely sliced
  • 1/4 cup finely shredded purple onion
  • 1 cup recent or frozen, thawed corn kernels
  • 2 garlic cloves, minced
  • 3 tablespoons sliced fresh cilantro
  • 1 teaspoon lime zest and
  • 1 1/2 Tbsp. fresh juice

“Garnishes: griddlecake strips, lime wedges, salsa, cilantro”




Step 1

Stir along one teaspoon salt, one teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper in a very little bowl. Rub every chicken slice with 1/2 teaspoon vegetable oil. Rub every slice equally with salt mixture. Chill one to twenty four hours.

Step 2

Cook rice in line with package directions. Cook chicken cutlets in one tablespoon hot oil in a very massive nonstick frying pan over medium-high till done and golden brown, four to six minutes on either side. Transfer to a platter, and cover with aluminum foil.

Step 3

Add one tablespoon vegetable oil to frying pan. Cook chiles and onions till tender, about four minutes. Sprinkle mixture with remaining one teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon coriander, and 1/4 teaspoon black pepper. Add corn kernels and garlic, and cook one minute. Add one tablespoon vegetable oil, and stir in rice; cook, stirring till totally heated, about three minutes. take away from heat, and stir in cilantro, lime zest, and juice. Serve with cooked chicken.


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