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Poblano Chicken Rice Bowls

Taco seasoning
 1 tsp garlic powder
 1 tsp cumin
 1 tsp black pepper
 ½ tsp chili powder
 ½ tsp paprika
 ½ tsp oregano
Main Ingredients
 1 ¼ lbs pounds boneless skinless chicken breasts, cut 1/2 inch cubes
 2 tsp olive oil
 1 medium red onion, peeled and diced
 ¼ cup cilantro, minced plus more for garnish
 1 poblano pepper, seeded and diced
 3 tomatoes, cored and diced
 1 lime, halved
 taco seasoning
 kosher salt
 1 cup frozen or fresh corn kernels
 3 cups cooked rice, heated
 ¼ cup cheddar cheese, shredded
 ¼ cup sour cream
 Taco sauce, optional
1

Combine the diced chicken and taco seasoning in a small bowl and set aside.

2

To make the pico de gallo: set 3 tablespoons of the diced onion aside and place it in a bowl with tomato, cilantro, 2 teaspoons lime juice, 1/4 teaspoon salt. Set aside.

3

Add oil to a large skillet over medium-high heat. When hot, add the chicken and cook until it starts to brown, 2 to 3 minutes. Salt as needed.

4

Add the remaining onion, poblano pepper and taco seasoning to the skillet and cook until it softens, 2 to 3 minutes. Add 1/2 cup water and corn. Cook 1 to 2 minutes then remove from heat.

5

Divide rice in 4 bowls, top with chicken, cheese, pico de gallo and sour cream.