Poblano Rice Salad

Poblano, Corn, Chicken & Rice Salad

12 ingredients
266 calories
38 min cook time


12 total
¼ cup chopped onion
1/3 cup chopped tomatoes
½ cup long-grain rice
2 small poblano chiles
1/3 cup crumbled Cotija cheese
1 cup cooked, shredded chicken, warmed
1 tablespoon fresh lime juice
1 tablespoon olive oil
2 medium ears of corn
1 cup warm water
2 tablespoons chopped green onion
½ tablespoon Maggi® Granulated Chicken Flavor Bouillon


Prep: 25
Cook: 38
Wait: 10
Serving: 4
Step 1
Heat oil in large saucepan over medium heat. Add onion; cook, stirring frequently, for 2 to 3 minutes or until translucent. Stir in rice; cook, stirring frequently, for 2 to 3 minutes. Add water and bouillon; stir. Cover; reduce heat to low. Cook for 20 minutes or until rice is fluffy and tender.
Cooking: 25 min
Step 2
Place chiles over medium-high flame. Turn with tongs until roasted on all sides.
Cooking: 3 min
Step 3
Place chiles in a plastic bag; seal bag and let sit for 10 to 15 minutes.
Waiting: 10 min
Step 4
Remove from bag; removed charred skin by rubbing with fingers or paper towel. Remove stems and seeds; chop into ¼-inch pieces.
Preparation: 10 min
Step 5
Cook corn on grill pan or large skillet over medium heat for 10 to 15 minutes, turning on all sides until kernels are charred and tender.
Cooking: 10 min
Step 6
Set aside to cool; carefully slice off kernels.
Preparation: 5 min
Step 7
Combine rice, chiles, corn and chicken in a large salad bowl. Top with tomatoes, cheese, green onion and lime juice; toss to combine.
Preparation: 10 min

Nutrition Information

266 calories per serving
Serving size: 4
8.37g fat
32.84g carbs
16.02g protein
% DV*
Total Fat 8g
Saturated Fat 3g
Cholesterol 37mg
Sodium 536mg
Carbohydrates 33g
Dietary Fiber 2g
Sugars 3g
Protein 16g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.