Creamy Corn and Jalapeño Brothy Rice

About This Recipe

Steamed rice with juicy roasted chicken breast, jalapeño salsa, and a cheesy corn broth.

Ingredients

• 3 medium (24 oz total) Boneless Skinless Chicken Breast
• 1 Tablespoon Olive Oil
• 1 Tablespoon Smoked Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Kosher Salt
• ½ teaspoon Onion Powder
• ½ teaspoon Ground Cumin
• ½ teaspoon Dried Oregano
• 2 cups (280g) Frozen Fire Roasted Corn
• 1 cup Low Fat Cottage Cheese
• 4 oz can Diced Green Chiles
• 2 oz Monterey Jack Cheese
• 2 ½ cups Chicken Bone Broth
• 1 teaspoon Kosher Salt
• ½ teaspoon Black Pepper
• 2 large Jalapeño Peppers (seeded and diced)
• ½ White Onion (diced)
• 2 handfuls Cilantro (chopped)
• 1 large Lime (juiced)
• 1 Tablespoon Salsa Macha (or chili crisp)
• 6 cups Cooked Jasmine Rice (I used frozen steamed jasmine rice)

Instructions

1. Mix the chicken seasoning together in a small bowl (or use your go-to Mexican chicken seasoning). Coat the chicken breasts in olive oil before adding the seasoning blend.
2. Once the chicken is evenly coated in the seasoning, air fry at 375ºF for 15-18 minutes or until 165ºF internally. Let the chicken rest for 5 minutes before slicing.
3. While the chicken cooks, add the frozen corn, cottage cheese, jack cheese, green chiles, and broth to a blender. Blend until completely smooth before transferring to a saucepan over medium-low heat.
4. Bring the broth to a simmer, stirring often. If the broth starts to bubble at all, reduce the heat to low and keep warm until ready to serve. Add the salt and pepper to taste before serving.
5. To make 6 servings, each bowl gets 1 cup of steamed rice, ½ an air fried chicken breast, and about ¾ cup (180g) of the broth. Garnish with the jalapeño salsa or fresh cilantro, lime juice, and hot sauce or salsa macha.