Prep
10 min
Cook time
10 min
Serves
2
Mexican Rice
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1 Maruchan Mexican Flavor Rice Bowl
⅓ cup olive oil
2 tsp smoked paprika
4 chicken thigh fillets
⅓ cup tomato salsa
1 can red kidney beans, rinsed and drained
1 can corn, rinsed and drained
1 avocado, cubed
2 leaves iceberg lettuce, shredded
½ cucumber, sliced
¼ cup lime juice
Sour cream, to serve
Combine half the olive oil and 1 teaspoon of smoked paprika in a large bowl. Add chicken and turn to coat.
Cook the chicken for 5 minutes on each side, or until charred and cooked through. Transfer to a plate and cover with foil to rest for 5 minutes, then thickly slice.
Heat Maruchan Mexican Flavor Rice Bowl according to package instructions.
Transfer rice to large heatproof bowl. Add salsa and beans, then stir to combine.
Divide the rice mixture into two bowls, then top with chicken, corn, avocado, lettuce, and tomato.
Combine the lime juice with the remaining oil and paprika in a small bowl and whisk to combine.
Drizzle dressing over bowls and top with a dollop of sour cream. Enjoy!
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