Coconut Lime Rice Bowl with Roasted Corn, Jalapenos, and Chicken


This fusion dish takes flavors tortillas, roasted corn, and jalapenos from Mexico, coconut milk & lime from the Caribbean, and melds them into a delicious dish that will have you craving more.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
4 servings


Coconut Lime Rice:

  • 1 teaspoon coconut oil

  • 1 ½ cups UNCLE BEN'S® Basmati Rice - cooks in 10 minutes

  • 2 (13.5 ounce) cans light coconut milk

  • 2 limes, zested and juiced

  • salt to taste

Roasted Corn, Jalapenos, & Chicken:

  • 4 corn or flour tortillas

  • nonstick cooking spray

  • 2 jalapeno chile peppers

  • 1 (15.25 ounce) can whole kernel corn, well drained

  • 1 tablespoon canola oil, divided

  • 8 ounces skinless, boneless chicken breasts, cut into bite-size pieces

  • 2 tablespoons chili powder

  • 1 tablespoon ground cumin

  • 1 cup canned black beans, drained

  • 1 cup chopped fresh tomatoes

  • 1 avocado - peeled, pitted and diced (Optional)

  • 4 tablespoons sour cream


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly spray a baking sheet with non-stick cooking spray.

  2. Heat coconut oil in a saucepan over medium heat. Cook and stir rice 1 minute. Add coconut milk and stir to combine. Increase heat and bring to a boil; reduce heat to low. Cover and cook 35 minutes. Cover; remove from heat. Let sit 10 minutes.

  3. Fluff rice with a fork. Stir in the lime zest, lime juice, and salt to taste. Cover and keep warm.

  4. Cut tortillas into 1/4-inch strips. Place strips on prepared baking sheet. Bake in preheated oven until crisp, about 30 minutes.

  5. To char peppers, hold jalapeno pepper with tongs and hold over the flame of a gas stove or directly on the burner of an electric stove, turning about every 30 seconds. Continue until all sides are charred, about 5 minutes. Immediately place pepper in a small ziptop plastic bag and seal shut. Repeat with second pepper. Allow peppers to return to room temperature, 5 to 10 minutes. Remove the skin. Cut off stem, remove seeds (if desired), and dice.

  6. Spray nonstick skillet with cooking spray; place over medium-high heat. Cook and stir corn until it begins to brown, 1 to 3 minutes. Transfer corn to a bowl.

  7. Heat oil in the same skillet over medium-high heat. Add chicken, chili powder, and cumin. Cook and stir until chicken is no longer pink, 2 to 3 minutes. Stir in beans and corn and cook until heated through, about 5 minutes.

  8. Place rice in the bottom of a bowl; top with chicken mixture, chopped tomatoes, and a dollop of sour cream. Serve with tortilla strips.

Cook's Note:

Follow your specific rice's cooking directions, and replace water with equal parts coconut milk.

You can control how spicy the dish is by the amount of seeds you leave in the jalapenos. When handling the seeds from a spicy pepper either wear gloves or make sure you thoroughly wash your hands before contact with your eyes, nose, or mouth.

Nutrition Facts (per serving)

1054 Calories
61g Fat
110g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1054
% Daily Value *
Total Fat 61g 78%
Saturated Fat 41g 206%
Cholesterol 39mg 13%
Sodium 718mg 31%
Total Carbohydrate 110g 40%
Dietary Fiber 17g 59%
Total Sugars 6g
Protein 34g
Vitamin C 31mg 157%
Calcium 152mg 12%
Iron 11mg 62%
Potassium 1468mg 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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