Chicken & Charred Corn Burrito Bowls

🥘 Ingredients

• cooking oil
  2 tsp
• corn
  2 unit
• fajita spice blend
  1 tbsp
• hot sauce
  2 tsp
• lemon
  1 unit
• mexican spice blend
  2 tbsp
• olive oil
  1 tsp
• paper towels
• pepitas
  1 oz
• salt
• scallions
  4 unit
• sour cream
  6 tbsp
• tomato
  1 unit
• water
  1¼ cup
• white rice
  1½ cup

🍳 Cookware

• small pot
• large pan
• medium bowl
• small bowl

1. 

   1

   In a small pot , combine white rice with water (2½ cups for 4 servings) and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until Step 5.

   white rice: 1½ cup, water: 1¼ cup, salt
2. 

   2

   While rice cooks, wash and dry produce. Rinse and drain corn , then pat very dry with paper towels . Heat a drizzle of cooking oil in a large pan over high heat. Add corn, fajita spice blend , and a pinch of salt and pepper. Cook, stirring occasionally, until corn is golden and lightly charred, ⏱️ 4 minutes (TIP: Cover with a lid if kernels pop!). Turn off heat; transfer to a medium bowl . Wipe out pan. Meanwhile, dice tomato , trim and slice scallions , and cut one lemon into wedges.

   corn: 2 unit, paper towels, cooking oil: 2 tsp, fajita spice blend: 1 tbsp, tomato: 1 unit, scallions: 4 unit, lemon: 1 unit
3. 

   3

   Step 2: Open the package of chicken and drain off any excess liquid. Heat a drizzle of the remaining oil (from the 2 tsp cooking oil) in the same pan over medium-high heat. Add chicken in a single layer, and season with mexican spice blend and a pinch of salt and pepper. Cook, stirring, until browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes .

   mexican spice blend: 2 tbsp
4. 

   4

   Step 3: To the bowl with charred corn, add the diced tomato, half the scallions, a small drizzle of olive oil , juice from one lemon wedge (two wedges for 4), and salt and pepper. Stir to combine.

   olive oil: 1 tsp
5. 

   5

   Step 4: In a small bowl , mix sour cream with juice from one lemon wedge (two wedges for 4 servings), salt, and pepper. Add water 1 tsp at a time until creamy to drizzle. Fluff the rice with a fork, fold in pepitas . (Over high, toast the pepitas in a dry pan for ⏱️ 1½ minutes to boost flavor.)

   sour cream: 6 tbsp, water, pepitas: 1 oz
6. 

   6

   Step 5: Divide the pepita rice between shallow bowls; spoon salsa (draining excess) and the chicken in sections. Drizzle with the crema and as much hot sauce as you like. Squeeze a leftover lemon wedge over. Serve with remaining. *Chicken is fully cooked when it reaches 165°F.*

   hot sauce: 2 tsp