Street-Style Corn Rice Salad
Street-Style Corn Rice Salad
ingredients
½ kg. Pinto bean Verde Valle®
½ kg. meat
5 tomatoes, without seeds and chopped
1 onion, finely chopped
2 garlic cloves
1 green pepper, peeled and finely chopped
1 serrano chilli, chopped
2 small chambray onions, finely chopped
½ cup coriander (full leaves)
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon cumin powder
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon english sauce
1 teaspoon cayenne pepper
2 tablespoons chicken broth powder
2 cups Verde Valle Super Extra Rice
4 cups water
½ cup yellow corn kernels
2 chicken breasts
2 tbsp paprika
200 g fresh cheese (queso fresco)
3 tbsp mayonnaise
1 tomato
1 avocado
Fresh cilantro
Butter
Salt and pepper to taste
Oil
PREPARATION
- Rinse the rice until the water runs clear. Cook with water in a pot over high heat for 15 minutes, covered. Set aside.
- In a skillet with butter, cook the chicken breasts until golden and cooked through. Set aside.
- In the same skillet, sauté the corn kernels. Add the cooked rice, season with salt, pepper, and paprika to taste.
- On a serving plate, make a base with the rice. Top with sliced chicken and garnish with mayonnaise, chopped cilantro, diced tomato, crumbled cheese, and avocado slices.
