Southwestern Brown Rice Bowl with Vegetables and Chicken
Why This Recipe Works
The chewy, nutty brown rice that forms the base of our grain bowl was supereasy to make: We just poured it into plenty of boiling salted water and cooked it like pasta. Meanwhile, we spread poblano peppers and corn on a baking sheet and started roasting them in a hot oven while we prepared pickled red onion and jalapeños to add zing to our bowl. When the vegetables were half-roasted, we cleared a space in the middle of the baking sheet and added two chicken breasts, seasoned and wrapped in a foil packet to keep them tender and moist. We whisked a portion of the pickling liquid with mayonnaise and minced chipotle chile to make a spicy dressing. We stirred some into the drained rice to ensure that every bite was flavorful. Topped with bright pickles, roasted vegetables, sliced chicken, and avocado and finished with punchy dressing and crunchy pepitas, this grain bowl makes a satisfying hot dinner or a great packed lunch.