The blogging process in our house goes like this...we plate the food, I take a bite off my plate, then Philip takes a picture if I deem it worthy. :) My reaction to this was "Holy cow! It tastes just like it!" I anticipated it being good but holy moly. The only thing was there was WAY too much lime juice in the rice. I also said that I would like another jalapeno added to the corn salsa and then immediately bit down on a jalapeno and about died so I think for my "gringaness" I might leave it.
Chili-Lime Chicken
Marinate boneless skinless chicken breasts in the juice of 3 limes, 2 Tbsp. chili powder, 1 Tbsp. olive oil, 1/2 Tbsp. garlic powder. Cook thoroughly and chop into bite-sized pieces.
Cilantro Lime Rice
Cook rice (2 cups of uncooked rice for 4 cups of cooked rice). Add 1/3 c. chopped cilantro, the juice of one and a half limes, and 1 Tbsp. butter. Mix well, keep warm.
*I think I would start with a half of a lime and then add more to taste.
Corn Salsa (This I more or less just threw stuff in a bowl and mixed it up. Since I didn't measure I am just guessing on how much I used. Definitely make this to your taste.)
2 cups frozen corn
1/4 cup chopped red onion
1 jalapeno, de-seeded and minced
1/4 cup chopped cilantro
Squeeze of lime juice
Heat a small amount of oil. Add corn and saute until slightly browned. Add the rest of the ingredients. Refrigerate.
Then I assembled the bowls, added shredded monterey jack cheese and sour cream. You could really add anything that you like to it, i.e., black beans, refried beans, salsa, etc.
