Southwestern Brown Rice Bowl with Vegetables and Chicken
By Andrea GearyPublished on November 18, 2018
Time
1¼ hours, plus 20 minutes chilling
Yield
Serves 4
Ingredients
2 (6-ounce) boneless, skinless chicken breasts, trimmed2 teaspoons table salt, divided, plus salt for cooking rice½ cup distilled white vinegar 2 tablespoons lime juice 1 tablespoon sugar 1 small red onion, halved and sliced thin1-2 jalapeño chiles, stemmed and sliced into thin rings3 poblano chiles, stemmed, seeded, and cut into 1-inch pieces2 tablespoons vegetable oil, divided3 cups frozen corn 1 ½ cups long-grain brown rice 3 tablespoons mayonnaise 2-3 teaspoons minced canned chipotle chile in adobo sauce 1 ripe avocado, halved, pitted, and cut into ½-inch pieces¼ cup roasted, salted pepitas
Before You Begin
For a spicier grain bowl, add the larger amounts of jalapeños and chipotle. There is no need to thaw the corn before cooking.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Place chicken breasts in center of 20- by 12-inch sheet of heavy-duty aluminum foil. Sprinkle ⅛ teaspoon salt evenly over each side of each breast. Bring short sides of foil together and crimp to seal tightly. Crimp remaining open ends of packet, leaving as much headroom as possible inside packet. Refrigerate for at least 20 minutes.
- Combine vinegar, lime juice, sugar, and ½ teaspoon salt in medium bowl. Microwave until simmering, 1 to 2 minutes. Add onion and jalapeños and stir until coated. Set aside, stirring occasionally.
- Bring 6 cups water to boil in large saucepan. While water is coming to boil, toss poblanos with 1 tablespoon oil and ½ teaspoon salt. Spread in even layer on half of rimmed baking sheet. Toss corn with remaining ½ teaspoon salt and remaining 1 tablespoon oil and spread in even layer on other half of sheet. Roast until poblanos begin to soften and corn begins to brown at edges, about 10 minutes.
- Add rice and 1 teaspoon salt to boiling water. Reduce heat and simmer until rice is tender, about 25 minutes. Drain rice well and return it to saucepan. Cover and set aside.
- While rice cooks, stir corn and poblanos and push to either side of sheet to create clearing in center. Place foil packet in clearing and return sheet to oven. Cook until vegetables are tender and browned and chicken registers 160 degrees, 18 to 20 minutes. Carefully open packet, transfer chicken to cutting board, and let rest for 3 minutes. Halve each breast lengthwise, then slice crosswise ½ inch thick.
- Transfer ¼ cup onion liquid to small bowl. Add mayonnaise and chipotle and whisk until smooth. Stir 3 tablespoons dressing into rice.
- Spoon rice into 4 wide bowls. Arrange avocado, chicken, poblanos, corn, and pickled onion and jalapeños in piles that cover rice. Spoon 1 tablespoon dressing over each portion of chicken and drizzle remaining dressing over corn and poblanos. Sprinkle with pepitas and serve.
Time
1¼ hours, plus 20 minutes chillingYield
Serves 4Ingredients
2 (6-ounce) boneless, skinless chicken breasts, trimmed
2 teaspoons table salt, divided, plus salt for cooking rice
½ cup distilled white vinegar
2 tablespoons lime juice
1 tablespoon sugar
1 small red onion, halved and sliced thin
1-2 jalapeño chiles, stemmed and sliced into thin rings
3 poblano chiles, stemmed, seeded, and cut into 1-inch pieces
2 tablespoons vegetable oil, divided
3 cups frozen corn
1 ½ cups long-grain brown rice
3 tablespoons mayonnaise
2-3 teaspoons minced canned chipotle chile in adobo sauce
1 ripe avocado, halved, pitted, and cut into ½-inch pieces
¼ cup roasted, salted pepitas
Ingredients
2 (6-ounce) boneless, skinless chicken breasts, trimmed
2 teaspoons table salt, divided, plus salt for cooking rice
½ cup distilled white vinegar
2 tablespoons lime juice
1 tablespoon sugar
1 small red onion, halved and sliced thin
1-2 jalapeño chiles, stemmed and sliced into thin rings
3 poblano chiles, stemmed, seeded, and cut into 1-inch pieces
2 tablespoons vegetable oil, divided
3 cups frozen corn
1 ½ cups long-grain brown rice
3 tablespoons mayonnaise
2-3 teaspoons minced canned chipotle chile in adobo sauce
1 ripe avocado, halved, pitted, and cut into ½-inch pieces
¼ cup roasted, salted pepitas
Ingredients
2 (6-ounce) boneless, skinless chicken breasts, trimmed
2 teaspoons table salt, divided, plus salt for cooking rice
½ cup distilled white vinegar
2 tablespoons lime juice
1 tablespoon sugar
1 small red onion, halved and sliced thin
1-2 jalapeño chiles, stemmed and sliced into thin rings
3 poblano chiles, stemmed, seeded, and cut into 1-inch pieces
2 tablespoons vegetable oil, divided
3 cups frozen corn
1 ½ cups long-grain brown rice
3 tablespoons mayonnaise
2-3 teaspoons minced canned chipotle chile in adobo sauce
1 ripe avocado, halved, pitted, and cut into ½-inch pieces
¼ cup roasted, salted pepitas
Why This Recipe Works
The chewy, nutty brown rice that forms the base of our grain bowl was supereasy to make: We just poured it into plenty of boiling salted water and cooked it like pasta. Meanwhile, we spread poblano peppers and corn on a baking sheet and started roasting them in a hot oven while we prepared pickled red onion and jalapeños to add zing to our bowl. When the vegetables were half-roasted, we cleared a space in the middle of the baking sheet and added two chicken breasts, seasoned and wrapped in a foil packet to keep them tender and moist. We whisked a portion of the pickling liquid with mayonnaise and minced chipotle chile to make a spicy dressing. We stirred some into the drained rice to ensure that every bite was flavorful. Topped with bright pickles, roasted vegetables, sliced chicken, and avocado and finished with punchy dressing and crunchy pepitas, this grain bowl makes a satisfying hot dinner or a great packed lunch.
Before You Begin
For a spicier grain bowl, add the larger amounts of jalapeños and chipotle. There is no need to thaw the corn before cooking.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Place chicken breasts in center of 20- by 12-inch sheet of heavy-duty aluminum foil. Sprinkle ⅛ teaspoon salt evenly over each side of each breast. Bring short sides of foil together and crimp to seal tightly. Crimp remaining open ends of packet, leaving as much headroom as possible inside packet. Refrigerate for at least 20 minutes.
- Combine vinegar, lime juice, sugar, and ½ teaspoon salt in medium bowl. Microwave until simmering, 1 to 2 minutes. Add onion and jalapeños and stir until coated. Set aside, stirring occasionally.
- Bring 6 cups water to boil in large saucepan. While water is coming to boil, toss poblanos with 1 tablespoon oil and ½ teaspoon salt. Spread in even layer on half of rimmed baking sheet. Toss corn with remaining ½ teaspoon salt and remaining 1 tablespoon oil and spread in even layer on other half of sheet. Roast until poblanos begin to soften and corn begins to brown at edges, about 10 minutes.
- Add rice and 1 teaspoon salt to boiling water. Reduce heat and simmer until rice is tender, about 25 minutes. Drain rice well and return it to saucepan. Cover and set aside.
- While rice cooks, stir corn and poblanos and push to either side of sheet to create clearing in center. Place foil packet in clearing and return sheet to oven. Cook until vegetables are tender and browned and chicken registers 160 degrees, 18 to 20 minutes. Carefully open packet, transfer chicken to cutting board, and let rest for 3 minutes. Halve each breast lengthwise, then slice crosswise ½ inch thick.
- Transfer ¼ cup onion liquid to small bowl. Add mayonnaise and chipotle and whisk until smooth. Stir 3 tablespoons dressing into rice.
- Spoon rice into 4 wide bowls. Arrange avocado, chicken, poblanos, corn, and pickled onion and jalapeños in piles that cover rice. Spoon 1 tablespoon dressing over each portion of chicken and drizzle remaining dressing over corn and poblanos. Sprinkle with pepitas and serve.
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