I love this recipe because it’s simple, nourishing, and full of vibrant flavor. The combination of roasted poblano peppers and corn gives the rice a wonderful depth, while the juicy grilled chicken adds protein and a satisfying bite. It’s easy enough for a weeknight dinner yet special enough for guests. Plus, it’s a one-pan style meal that looks as good as it tastes.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Rice 2 cups of Royal® Basmati Rice 3 1/2 cups of water 1 tbsp of butter 1 tsp of ground garlic 3 poblano peppers (roasted) 1/4 chopped onion (cooked) 1 cup of drained corn 1/2 tsp of sea salt 1/8 tsp of black pepper 1/4 cup of chopped cilantro
Chicken 4 chicken breasts (chopped in cubes) 1 tsp of ground powder 1/2 tsp of sea salt 1/8 tsp of black pepper 2 limes Avocado oil for cooking
Directions
Cook the Rice I bring 3 1/2 cups of water to a boil in a saucepan. I add sea salt and butter, then stir in the rice. I reduce the heat to low, cover the pan, and let it simmer for about 15 minutes or until the water is fully absorbed and the rice is tender.
Grill the Chicken While the rice is cooking, I season the cubed chicken with ground powder, salt, and black pepper. I heat a skillet with a bit of avocado oil and cook the chicken over medium heat for about 10–12 minutes, stirring occasionally, until it’s golden brown and cooked through. I squeeze fresh lime juice over the chicken toward the end for a bright, tangy flavor.
Prepare the Vegetables I roast the poblano peppers until the skin blisters, then peel, deseed, and chop them. I also lightly cook the chopped onion until soft and fragrant.
Combine Everything Once the rice is ready, I stir in the roasted poblano peppers, cooked onion, corn, cilantro, garlic, black pepper, and adjust the salt if needed. I mix well so all the flavors combine beautifully.
Serve I spoon the poblano corn rice onto plates and top it with the grilled chicken. A sprinkle of fresh cilantro or a squeeze of lime just before serving makes it even more delicious.
Servings and Timing
This recipe serves 4–6 people. It takes about 15 minutes to prepare and 25 minutes to cook, for a total of roughly 40 minutes. Each serving contains around 350–400 kcal with about 30g protein and 45g carbohydrates.
Variations
Sometimes I add diced jalapeño for extra spice or swap chicken for shrimp or tofu for a different twist. For a creamy version, I stir in a splash of coconut milk or a spoonful of sour cream at the end. I also like serving it with sliced avocado on top or a side of black beans for more richness and texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the rice and chicken together in a skillet with a splash of water or a drizzle of oil to keep everything moist. This dish also freezes well for up to 2 months—perfect for meal prep.
FAQs
Can I use another type of rice?
Yes, I sometimes use jasmine or long-grain rice, but basmati keeps the dish light and aromatic.
How do I roast poblano peppers?
I roast them directly over a gas flame or in the oven until the skin blisters, then place them in a covered bowl for a few minutes before peeling.
Can I use frozen corn?
Yes, I use frozen or canned corn depending on what I have—just make sure it’s drained.
Can I make this recipe vegetarian?
Absolutely, I skip the chicken and add grilled tofu or extra veggies like zucchini or mushrooms.
How spicy is this dish?
It’s mild—poblanos add a gentle smokiness rather than strong heat.
Can I add cheese?
Yes, I sometimes sprinkle cotija or queso fresco over the top for a creamy, salty touch.
What if I don’t have avocado oil?
Olive oil works well too, but I prefer avocado oil for its neutral flavor and high smoke point.
Can I cook the chicken on a grill instead of a skillet?
Yes, grilling adds a smoky, charred flavor that pairs perfectly with the rice.
Can I add beans to this dish?
Yes, black beans or pinto beans make it even heartier and more filling.
Can I make the rice in advance?
Yes, I cook the rice ahead of time and just reheat it with the poblano and corn mixture before serving.
Conclusion
Poblano Corn Rice with Grilled Chicken is a flavorful, vibrant meal that’s both wholesome and comforting. The smoky peppers, sweet corn, and zesty lime chicken come together beautifully in every bite. I love making this dish for family dinners or meal prep—it’s simple, nourishing, and full of bold, fresh flavors that always satisfy.
A vibrant and wholesome dish featuring smoky roasted poblano peppers, sweet corn, fragrant cilantro rice, and zesty lime-grilled chicken. Perfectly balanced, colorful, and full of bold, fresh flavors for a comforting yet light meal.
Ingredients
For the Rice:
2 cups Royal® Basmati Rice
3½ cups water
1 tbsp butter
1 tsp ground garlic
3 poblano peppers, roasted, peeled, and chopped
¼ cup chopped onion, cooked
1 cup corn, drained
½ tsp sea salt
⅛ tsp black pepper
¼ cup chopped cilantro
For the Chicken:
4 chicken breasts, cubed
1 tsp ground powder (seasoning or chili powder)
½ tsp sea salt
⅛ tsp black pepper
2 limes, juiced
Avocado oil, for cooking
Instructions
Cook the Rice: Bring 3½ cups of water to a boil in a saucepan. Add butter and sea salt, then stir in the rice. Reduce heat to low, cover, and simmer for about 15 minutes until tender and water is absorbed.
Grill the Chicken: Season the cubed chicken with ground powder, salt, and black pepper. Heat avocado oil in a skillet and cook over medium heat for 10–12 minutes, stirring occasionally, until golden and cooked through. Squeeze lime juice over the chicken before removing from heat.
Prepare the Vegetables: Roast poblano peppers until blistered, then peel, deseed, and chop. Lightly cook chopped onion until soft and fragrant.
Combine Everything: Stir roasted poblanos, onion, corn, cilantro, garlic, and black pepper into the cooked rice. Adjust salt to taste and mix well.
Serve: Spoon the poblano corn rice onto plates and top with grilled chicken. Garnish with fresh cilantro or an extra squeeze of lime.
Notes
Add diced jalapeño for extra spice or swap chicken with shrimp, tofu, or beans.
Stir in coconut milk or sour cream for a creamy variation.
Top with cotija cheese, avocado slices, or a dollop of salsa for added flavor.
Grill the chicken instead of pan-frying for a smoky finish.
Make ahead and refrigerate up to 3 days or freeze for 2 months for easy meal prep.
