Ingredients :
- 6 oz chicken breast
- 1/3 cup white rice
- 1/4 cup lime juice
- 1/4 cup tomato
- 1/4 cup corn
- 1/4 cup romaine lettuce
- 1/8 cup onion
- 1/8 cup jalapeño
- 3 tbsp mozzarella cheese
- 3 tbsp avocado
- 2 tbsp sour cream
- 1 tbsp ground cumin
- 1 tbsp Frank's Hot Sauce
- 1 tbsp crushed red pepper
- 1 tbsp cilantro
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp cayenne pepper
- pinch ground black pepper
Method :
- Bring 2 cups of water to a roiling boil. Add 1/8 cup lime juice, the white rice and the cilantro. Reduce heat to light boil and cook until tender.
- Dice tomato, jalepeño, and onion. Combine in pot with 1/4 cup water, garlic powder, Frank"s Hot Sauce, crushed red pepper, and corn. Cover and cook over low heat, stirring occasionally.
- Place chicken breast in Zip-loc bag. Add cumin, black pepper, and cayenne pepper. Shake until chicken is coated.
- Cook chicken in frying pan over medium heat. Cover, and flip as needed. Chicken should cook to 165°F internal temp.
- Shred chicken upon completion of cooking. Remove from heat.
- Drain all water from rice, add remaining lime juice and salt. Mix thoroughly.
- Mash salsa mix with hand masher, and remove from heat.
- Plate rice, and top with chicken, lettuce, salsa, cheese, avocado, and sour cream.
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