Ingredients
- Cooked chicken breast, shredded: 2 cups
- Cooked white rice: 2 cups
- Frozen corn kernels: 1 cup
- Mayonnaise: 1/4 cup
- Cotija cheese, crumbled: 1/4 cup
- Lime juice: 2 tablespoons
- Chili powder: 1 teaspoon
- Cilantro, chopped: 2 tablespoons
Instructions
- Step 1: In a large bowl, combine the cooked rice and shredded chicken.
- Step 2: In a separate bowl, microwave the frozen corn for 2-3 minutes, or until heated through. Drain any excess liquid.
- Step 3: Add the heated corn to the rice and chicken mixture.
- Step 4: In a small bowl, whisk together the mayonnaise, lime juice, and chili powder.
- Step 5: Pour the mayonnaise mixture over the rice, chicken, and corn, and stir well to combine.
- Step 6: Top with crumbled Cotija cheese and chopped cilantro before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave, adding a splash of water if needed to keep the rice moist.
- Garnish with a lime wedge for an extra burst of fresh flavor.
- Don't be shy with the chili powder – a little extra adds a fantastic smoky kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American