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Rice & Corn Salad with Chicken
Cook up Knorr's delicious Rice & Corn Salad with Chicken. A recipe that's quick and easy to make but flavorful to eat!
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40 mins
Cooking Time
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15 mins
Prep Time
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6 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 0.0 |
| Calcium (g) | 0.0 mg |
| Carbohydrates (g) | 0.0 g |
| Cholesterol (g) | 0.0 mg |
| Fat (g) | 0.0 g |
| Fiber (g) | 0.0 g |
| Iron (g) | 0.0 mg |
| Protein (g) | 0.0 g |
| Saturated Fat (g) | 0.0 g |
| Sodium (g) | 0.0 mg |
| Sugars (g) | 0.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Heat 1 tablespoon oil over medium heat in 2-1/2-quart saucepan and cook jalapeno 2 minutes, stirring frequently. Add rice and cook, stirring frequently, 2 minutes or until rice is golden. Add water and 1 1/2 tablespoon Knorr® Tomato Bouillon with Chicken flavor and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes until rice is tender.
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Meanwhile, combine remaining 2 tablespoons oil, 1 tablespoon Bouillon and grated lime peel. Coat chicken with 1/2 of the mixture and coat corn with remaining mixture.
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Grill chicken and corn, turning once, about 15 minutes or until chicken is thoroughly cooked and corn is to desired doneness. Let chicken stand 5 minutes before slicing. Cut corn from ears.
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Cool rice slightly, then stir in tomatoes, avocado, onion and lime juice.
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To serve, arrange salad mix on serving platter, then top with rice mixture, chicken and corn.
Hints & Tips
*For milder flavor, remove seeds from the jalepeno pepper before chopping.
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