5-minute Street Corn Chicken Rice Bowl

This new Heat & Eat recipe will take your weeknight dinner to a new level!

Ingredients

1 pouch Cilantro & Lime Mexican Style Jasmine Rice
2 tablespoons sour cream or plain Greek yogurt
¼ cup lime juice
1/8 teaspoon sea salt
A pinch of chili powder
1 cup shredded rotisserie chicken, heated
⅓ cup frozen corn, heated
1-2 tablespoons sliced red onion
2 tablespoons cheese of your choosing, we love cotija or feta cheese
¼ - ½ avocado, sliced
Optional: more sour cream or plain Greek yogurt, cilantro, sliced jalapeños, chili powder

1. Use hands to separate Cilantro & Lime Mexican Style Jasmine Rice within pouch. Tear seam at the top as directed and microwave for 90 seconds.

2. In a medium bowl, mix the sour cream (or yogurt), lime juice, salt and chili powder.

3. To the dressing, add chicken, corn, and onion then toss to combine.

4. To eat, layer the cooked rice and shredded chicken mixture, then top with cheese, avocado, and optional additional garnishes. Enjoy!