---
carb: rice
tags:
- American
- Lunch
- 25-30min
- Beginner
- Contains-Eggs
- Contains-Gluten
title: Southwestern Bowl
method: oven
source: https://www.americastestkitchen.com/recipes/11314-southwestern-brown-rice-bowl-with-vegetables-and-chicken
protein: poultry
ingredient_count: 18
---

Adjust oven rack to middle position and heat oven to 450 degrees. Place @boneless, skinless chicken breasts{2%6-ounce}(trimmed) in center of 20- by 12-inch sheet of #heavy-duty aluminum foil{}. Sprinkle ⅛ teaspoon @table salt{2%teaspoons, divided} evenly over each side of each breast. Bring short sides of foil together and crimp to seal tightly. Crimp remaining open ends of packet, leaving as much headroom as possible inside packet. Refrigerate for at least ~{20%minutes}.

Combine @distilled white vinegar{1/2%cup}, @lime juice{2%tablespoons}, @sugar{1%tablespoon}, and ½ teaspoon salt in #medium bowl{}. Microwave until simmering, ~{1-2%minutes}. Add @red onion{1%small}(halved and sliced thin) and @jalapeño chiles{1-2}(stemmed and sliced into thin rings) and stir until coated. Set aside, stirring occasionally.

Bring 6 cups water to boil in #large saucepan{}. While water is coming to boil, toss @poblano chiles{3}(stemmed, seeded, and cut into 1-inch pieces) with 1 tablespoon @vegetable oil{2%tablespoons, divided} and ½ teaspoon salt. Spread in even layer on half of #rimmed baking sheet{}. Toss @frozen corn{3%cups} with remaining ½ teaspoon salt and remaining 1 tablespoon oil and spread in even layer on other half of sheet. Roast until poblanos begin to soften and corn begins to brown at edges, about ~{10%minutes}.

Add @long-grain brown rice{1 1/2%cups} and 1 teaspoon @salt{for cooking rice} to boiling water. Reduce heat and simmer until rice is tender, about ~{25%minutes}. Drain rice well and return it to #saucepan{}. Cover and set aside.

While rice cooks, stir corn and poblanos and push to either side of sheet to create clearing in center. Place foil packet in clearing and return sheet to oven. Cook until vegetables are tender and browned and chicken registers 160 degrees, ~{18-20%minutes}.

Carefully open packet, transfer chicken to #cutting board{}, and let rest for ~{3%minutes}. Halve each breast lengthwise, then slice crosswise ½ inch thick.

Transfer ¼ cup onion liquid to #small bowl{}. Add @mayonnaise{3%tablespoons} and @minced canned chipotle chile in adobo sauce{2-3%teaspoons} and whisk until smooth. Stir 3 tablespoons dressing into rice.

Spoon rice into 4 #wide bowls{}. Arrange @avocado{1%ripe}(halved, pitted, and cut into ½-inch pieces), chicken, poblanos, corn, and pickled onion and jalapeños in piles that cover rice. Spoon 1 tablespoon dressing over each portion of chicken and drizzle remaining dressing over corn and poblanos. Sprinkle with @roasted, salted pepitas{1/4%cup} and serve.