1tablespoonjalapenofresh or pickled, adjust to your liking
1tablespoonlime juicefreshly squeezed
10ouncessteam-fresh whole kernel corn
¼teaspoon of eachpaprika, salt, pepper, garlic powder
1tablespoon + some for garnishcilantrochopped
Easy Cilantro Rice
In a saucepan, add 2 cups water and 1 cup rice. Bring to a boil and then turn the heat down to simmer. Simmer for 20 minutes until tender. Turn off the heat and let it steam for 5-10 minutes. Stir in cilantro and lime juice.
Cut chicken into cubes and sprinkle with seasoning. Cook chicken, about 4 to 5 minutes turned to cook every side. Cook through or internal temperature reaches 165 degrees F. Set aside.
Place all ingredients into a large bowl. Gently mix and season with salt, to taste. Cover and refrigerate until ready to serve!
Steam corn. After steaming mix the corn with the remaining ingredients. Cover and refrigerate until ready to serve.
*you can make the pico and corn early and refrigerate. The corn can be served cold or hot.
Spoon rice in the bottom of your bowl. Top with chicken, street corn, and avocado. Fill the avocado with pico. Drizzle Chipotle ranch over everything. Garnish with cilantro. Serve.