4 Servings | Prep Time 25 Min | Cook Time 38 Min
Nestle Recipe
  • 1 tablespoon olive oil
  • ¼ cup chopped onion
  • 2 small poblano chiles
  • ½ cup long-grain rice
  • 1/3 cup chopped tomatoes
  • 1 cup warm water
  • 1/3 cup crumbled Cotija cheese
  • 2 tablespoons chopped green onion
  • 2 medium ears of corn
  • 1 cup cooked, shredded chicken, warmed
  • 1 tablespoon fresh lime juice
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
Place chiles in a plastic bag; seal bag and let sit for 10 to 15 minutes.
Step 4
Remove from bag; removed charred skin by rubbing with fingers or paper towel. Remove stems and seeds; chop into ¼-inch pieces.
Step 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.
Step 6
Set aside to cool; carefully slice off kernels.
Step 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

266.16 cal

  • Total fats (g)

    8.37 Grams

  • Proteins (g)

    16.02 Grams

  • Total Carbs (g)

    32.84 Grams