For a spicier kick, leave some seeds in the jalapenos. If you don't have time to char the peppers, you can use roasted red peppers from a jar. Garnish with fresh cilantro for added flavor and visual appeal.
Coconut Lime Rice Bowl with Roasted Corn, Jalapenos, and Chicken
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS12
A vibrant and flavorful bowl that marries the creamy sweetness of coconut rice with the smoky char of roasted corn and a zesty lime kick. Topped with tender chicken and fresh toppings, this dish is a fiesta in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate110 g
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Cholesterol39 mg
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Fiber17 g
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Protein34 g
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Saturated Fat41 g
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Sodium718 mg
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Sugar6 g
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Fat61 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). Lightly spray a baking sheet with non-stick cooking spray. (Prep time: 5 minutes)
02
StepHeat coconut oil in a saucepan over medium heat. Cook and stir rice 1 minute. Add coconut milk and stir to combine. Increase heat and bring to a boil; reduce heat to low. Cover and cook 35 minutes. Cover; remove from heat. Let sit 10 minutes. (Cook time: 46 minutes)
03
StepFluff rice with a fork. Stir in the lime zest, lime juice, and salt to taste. Cover and keep warm. (Prep time: 5 minutes)
04
StepCut tortillas into 1/4-inch strips. Place strips on prepared baking sheet. Bake in preheated oven until crisp, about 30 minutes. (Cook time: 35 minutes)
05
StepTo char peppers, hold jalapeno pepper with tongs and hold over the flame of a gas stove or directly on the burner of an electric stove, turning about every 30 seconds. Continue until all sides are charred, about 5 minutes. Immediately place pepper in a small ziptop plastic bag and seal shut. Repeat with second pepper. Allow peppers to return to room temperature, 5 to 10 minutes. Remove the skin. Cut off stem, remove seeds (if desired), and dice. (Prep time: 15 minutes)
06
StepSpray nonstick skillet with cooking spray; place over medium-high heat. Cook and stir corn until it begins to brown, 1 to 3 minutes. Transfer corn to a bowl. (Cook time: 3 minutes)
07
StepHeat oil in the same skillet over medium-high heat. Add chicken, chili powder, and cumin. Cook and stir until chicken is no longer pink, 2 to 3 minutes. Stir in beans and corn and cook until heated through, about 5 minutes. (Cook time: 10 minutes)
08
StepPlace rice in the bottom of a bowl; top with chicken mixture, chopped tomatoes, and a dollop of sour cream. Serve with tortilla strips. (Assembly time: 5 minutes)
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Maureen Dicki
Jun 30, 2025I added some grilled pineapple to mine and it was amazing! Such a versatile recipe.
Mittie Powlowski
Jun 30, 2025This is my new favorite rice bowl recipe! So flavorful and satisfying.
Giovani Koch
Jun 26, 2025Absolutely delicious! The coconut rice is so fragrant and the roasted corn adds a lovely sweetness.
Peggie Littel
Jun 15, 2025Easy to follow recipe and the end result is restaurant-quality. I will definitely be making this again.
Grover Ferry
Jun 13, 2025I made this for a potluck and it was a huge hit. Everyone raved about the flavors!
Kellie Beer
Jun 11, 2025The charred jalapenos add the perfect amount of heat. My family loved it!