Poblano, Corn, Chicken & Rice Salad
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
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.
Place chiles over medium-high flame. Turn with tongs until roasted on all sides.
Remove from bag; removed charred skin by rubbing with fingers or paper towel. Remove stems and seeds; chop into ¼-inch pieces.
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.
Set aside to cool; carefully slice off kernels.
Combine rice, chiles, corn and chicken in a large salad bowl. Top with tomatoes, cheese, green onion and lime juice; toss to combine.