Street Corn Chicken Rice Bowl

Make rice: Bring the water to a boil in a medium saucepan. Add rice and salt to the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes. Combine chopped cilantro with lime juice and lime zest in a bowl. Add warm rice, toss and serve. 2. 1 cup long-grain white rice,1 teaspoon sea salt,3 Tablespoons chopped fresh cilantro,2 Tablespoons fresh lime juice,1 teaspoon lime zest,2 cups water Make corn salad: In a bowl, combine corn, greek yogurt, cotija, mayo, lime juice and zest, jalapeño (if using), cilantro and salt. Stir gently until combined and adjust seasoning as needed. Set aside. 3. 2 cups cooked corn,½ cup plain Greek yogurt,2 Tablespoons avocado oil mayonnaise,3 Tablespoons cotija cheese,Juice + zest of 1 lime,1 jalapeño,2–3 Tablespoons chopped cilantro,¼ teaspoon salt Cook chicken: In a small bowl, combine all the spices. Add chicken chunks to a larger bowl and toss with seasonings. 4. 1 Tablespoon olive oil Assemble the bowls: Divide the warm cilantro lime rice evenly among 4 bowls. 5. Spread it out slightly so you have room for toppings. 6. Top each bowl with chicken chunks. Add a generous scoop of the Mexican street corn to the bowl. Add avocado, pickled red onions (or fresh red onions), cilantro, a sprinkle of crumbled cotija cheese and a squeeze of fresh lime juice, if desired. 7. 1 avocado,Pickled red onions or fresh red onions,Cilantro,Cotija cheese