Side Dishes
Side Dishes

Poblano, Corn, Chicken & Rice Salad

25 minutes
38 minutes
Makes 4 servings, about 1 cup per serving
  • 1 tablespoon olive oil
  • ¼ cup chopped onion
  • ½ cup long-grain rice
  • 1 cup warm water
  • ½ tablespoon Maggi® Granulated Chicken Flavor Bouillon
  • 2 small poblano chiles
  • 2 medium ears of corn
  • 1 cup cooked, shredded chicken, warmed
  • 1/3 cup chopped tomatoes
  • 1/3 cup crumbled Cotija cheese
  • 2 tablespoons chopped green onion
  • 1 tablespoon fresh lime juice
Granulated Chicken Bouillon 15.9 oz
NET WT 15.9 OZ (450.7 g)
Make It
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.