- 2 teaspoons kosher salt, divided
- 1 1/2 teaspoons ground cumin, divided
- 3/4 teaspoon ground coriander, divided
- 1/2 teaspoon black pepper, divided
- 1/8 teaspoon cayenne pepper
- 4 (5- to 6-oz.) chicken cutlets
- 2 teaspoons olive oil
- 2 (8.8-oz.) pkg. microwaveable long-grain white rice
- 3 tablespoons olive oil, divided
- 1 medium poblano chile, seeds removed, chopped
- 1 small jalapeno chile, seeds removed, finely chopped
- 1/4 cup finely chopped red onion
- 1 cup fresh or frozen, thawed corn kernels
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon lime zest plus 1 1/2 Tbsp. fresh lime juice
- Garnishes: tortilla strips, lime wedges, salsa, cilantro
How to Make It
Stir together 1 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper in a small bowl. Rub each chicken cutlet with 1/2 teaspoon olive oil. Rub each cutlet evenly with salt mixture. Chill 1 to 24 hours.
Cook rice according to package directions. Cook chicken cutlets in 1 tablespoon hot oil in a large nonstick skillet over medium-high until done and golden brown, 4 to 6 minutes on each side. Transfer to a platter, and cover with aluminum foil.
Add 1 tablespoon olive oil to skillet. Cook chiles and onions until tender, about 4 minutes. Sprinkle mixture with remaining 1 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon coriander, and 1/4 teaspoon black pepper. Add corn kernels and garlic, and cook 1 minute. Add 1 tablespoon olive oil, and stir in rice; cook, stirring until thoroughly heated, about 3 minutes. Remove from heat, and stir in cilantro, lime zest, and lime juice. Serve with cooked chicken.