Mexican Chicken and Sweet Corn Rice Salad
Bursting with lime, cilantro and taco seasoning, this Mexican inspired meal makes for an easy, flavor-packed dinner. And it is ready without breaking a sweat.
Servings
Produce
Red Onion (Organic)
1/2 0.25 Whole
Cucumber
1 0.5 Whole
Sweet Corn
1 0.5 Whole
Red Bell Pepper (Organic)
5 2.5 oz
Cilantro (Organic)
1/2 0.25 oz
Lemon
1 0.5 Whole
Jalapeno Pepper (Organic)
1 0.5 Whole
Protein & more
Brown Rice
1 0.5 cup
Sour Cream
4 2 oz
Chicken thighs
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
2 1 teaspoon
Granulated Garlic
1 0.5 teaspoon
Mexican Oregano
1/2 0.25 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Prep ahead (optional)
a. Husk corn, remove kernels from cob. b. ¼" dice red onion, cucumber and red bell pepper. c. Rough chop cilantro. d. Juice lemon. e. Deseed jalapeno, finely chop.
Instructions
1
Cook the rice:
a. In medium saucepan, over medium-high heat, add 2 cups water (1 cup for 2 person portions) and ½ tsp salt. Cover and bring to a boil.
b. Add brown rice. Stir and reduce heat to medium. Cover and cook until tender, about 30 minutes, draining any remaining water.
2
Meanwhile cook the chicken and corn:
a. In a bowl, add the chicken thighs, taco spice mix and 1 tbsp olive oil. Coat the spice mix evenly onto the chicken.
b. Heat 1 tbsp olive oil in a saute pan and add the chicken. Cook for 3-5 minutes and flip over. Cook another 5 minutes or until chicken is cooked. Remove from pan and set aside.
c. In the same saute pan, add the sweet corn (husk, remove kernels from cob). Saute for 2-3 minutes or till corn is slightly blistered.
3
Assemble salad and serve:
a. In a large bowl, mix together the brown rice, red onion (¼" dice), bell pepper (¼" dice), cucumber (¼" dice), corn and jalapeno (deseed, finely chop; optional).
b. Add cilantro (rough chop) and the lemon juice. Toss to mix evenly.
c. Divide salad into bowls. Top with chicken and a dollop of sour cream. Enjoy!
Chef's notes
It is recommended to prepare the rice early as the rest of the meal does not take long to make. Warm it a bit before serving.
This recipe has been adapted from Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA