Coconut Lime Chicken Rice Bowl with Roasted Corn and Jalapenos

Follow our step-by-step guide on how to make Coconut Lime Chicken Rice Bowl with Roasted Corn and Jalapenos.

1. Step 1

   Preheat your oven to 400°F (200°C) and lightly spray a baking sheet with non-stick cooking spray.

2. Step 2

   In a saucepan, heat the coconut oil over medium heat. Add the basmati rice and stir for about 1 minute.

3. Step 3

   Pour in the light coconut milk and mix well. Increase the heat to bring it to a boil, then reduce to low heat, cover, and let it cook for 35 minutes.

4. Step 4

   After cooking, remove from heat and let the rice sit covered for an additional 10 minutes. Fluff the rice with a fork, then stir in the lime zest, lime juice, and salt to taste. Keep warm.

5. Step 5

   Cut the tortillas into 1/4-inch strips and spread them on the prepared baking sheet. Bake in the preheated oven until crispy, about 30 minutes.

6. Step 6

   To char the jalapenos, hold them with tongs over the flame of a gas stove or directly on an electric burner, turning every 30 seconds until all sides are charred, about 5 minutes. Place the charred peppers in a zip-top bag and seal. Let them cool for 5 to 10 minutes, then peel off the skin, remove the stem, and dice the peppers.

7. Step 7

   In a nonstick skillet, spray with cooking spray and heat over medium-high. Add the corn and cook, stirring, until it begins to brown, about 1 to 3 minutes. Transfer the corn to a bowl.

8. Step 8

   In the same skillet, heat a little more oil over medium-high heat. Add the chicken, chili powder, and cumin, cooking until the chicken is no longer pink, about 2 to 3 minutes. Stir in the corn and any beans you like, cooking until heated through, about 5 minutes.

9. Step 9

   To serve, place a generous scoop of coconut lime rice in a bowl, top with the chicken mixture, and garnish with chopped tomatoes and a dollop of sour cream. Serve with the crispy tortilla strips on the side.