Side Dishes

Poblano, Corn, Chicken & Rice Salad

EL MEJOR NIDO
Poblano, Corn, Chicken & Rice Salad
Recipe Info - Skill Level
Level
Easy
Recipe Info - Serving Size
Servings
Makes 4 servings, about 1 cup per serving
Recipe Info - Prep Time
Prep 
25 min
Recipe Info - Cook Time
Cook 
38 min

Ingredients

Step 1

Heat oil in large saucepan over medium heat. Add onion; cook, stirring frequently, for 2 to 3 minutes or until translucent. Stir in rice; cook, stirring frequently, for 2 to 3 minutes. Add water and bouillon; stir. Cover; reduce heat to low. Cook for 20 minutes or until rice is fluffy and tender.

Step 2

Place chiles over medium-high flame. Turn with tongs until roasted on all sides.

Step 3

Remove from bag; removed charred skin by rubbing with fingers or paper towel. Remove stems and seeds; chop into ¼-inch pieces.

Step 4

Cook corn on grill pan or large skillet over medium heat for 10 to 15 minutes, turning on all sides until kernels are charred and tender.

Step 5

Set aside to cool; carefully slice off kernels.

Step 6

Combine rice, chiles, corn and chicken in a large salad bowl. Top with tomatoes, cheese, green onion and lime juice; toss to combine.

Ingredients

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