Poblano, Corn, Chicken & Rice Salad

 Prep: 25 Cook: 38 Wait: 10 Serving: 4

Ingredients | 12 total

• 1/3 cup chopped tomatoes
• 2 medium ears of corn½ cup long-grain rice
• 2 small poblano chiles
• 1 cup cooked, shredded chicken, warmed
• ½ tablespoon Maggi® Granulated Chicken Flavor Bouillon
• 2 tablespoons chopped green onion
• 1 tablespoon fresh lime juice1 tablespoon olive oil
• ¼ cup chopped onion1 cup warm water
• 1/3 cup crumbled Cotija cheese

Directions

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.
   
2. Place chiles over medium-high flame. Turn with tongs until roasted on all sides.
   
3. Place chiles in a plastic bag; seal bag and let sit for 10 to 15 minutes.
   
4. Remove from bag; removed charred skin by rubbing with fingers or paper towel. Remove stems and seeds; chop into ¼-inch pieces.
   
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5. 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
   
6. Set aside to cool; carefully slice off kernels.
   
7. Combine rice, chiles, corn and chicken in a large salad bowl. Top with tomatoes, cheese, green onion and lime juice; toss to combine.

Nutrition Information

 266 calories per serving Serving size: 4
8.37g fat 32.84g carbs 16.02g protein