Food and Recipes Recipes Southwest Chicken Cutlet Rice Bowl Be the first to rate & review! Learn how to make Southwest Chicken Cutlet Rice Bowl. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on February 9, 2018 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree Hands On Time: 25 mins Total Time: 1 hrs 30 mins Yield: Serves 4 (serving size: 1 chicken cutlet and 1 cup rice) Ingredients 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 olive oil 2 (8.8-oz.) pkg. microwaveable long-grain white rice 3 tablespoons olive oil, divided 1 medium poblano chile, seeds removed, chopped 1 small jalapeno chile, seeds removed, finely chopped 1/4 cup finely chopped red onion 1 cup fresh or frozen, thawed corn kernels 2 garlic cloves, minced 3 tablespoons chopped fresh cilantro 1 teaspoon lime zest plus 1 1/2 Tbsp. fresh lime juice Garnishes: tortilla strips, lime wedges, salsa, cilantro Directions Stir together 1 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper in a small bowl. Rub each chicken cutlet with 1/2 teaspoon olive oil. Rub each cutlet evenly with salt mixture. Chill 1 to 24 hours. Cook rice according to package directions. Cook chicken cutlets in 1 tablespoon hot oil in a large nonstick skillet over medium-high until done and golden brown, 4 to 6 minutes on each side. Transfer to a platter, and cover with aluminum foil. Add 1 tablespoon olive oil to skillet. Cook chiles and onions until tender, about 4 minutes. Sprinkle mixture with remaining 1 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon coriander, and 1/4 teaspoon black pepper. Add corn kernels and garlic, and cook 1 minute. Add 1 tablespoon olive oil, and stir in rice; cook, stirring until thoroughly heated, about 3 minutes. Remove from heat, and stir in cilantro, lime zest, and lime juice. Serve with cooked chicken. Rate it Print