Southwest Chicken Cutlet Rice Bowl

Name: Southwest Chicken Cutlet Rice Bowl
Total time: 90 min
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

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By Southern Living Editors

Published on February 9, 2018

Southwest Chicken Cutlet Rice Bowl — 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.