Southwestern Brown Rice Bowl with Vegetables and Chicken

Name: Southwestern Brown Rice Bowl with Vegetables and Chicken
Ingredients: 2 (6-ounce), boneless, skinless chicken breasts, trimmed; 2 teaspoons, table salt, divided, plus salt for cooking rice; 1/2 cup, distilled white vinegar; 2 tablespoons, lime juice; 1 tablespoon, sugar; 1 , small red onion, halved and sliced thin; 1-2 , jalapeño chiles, stemmed and sliced into thin rings; 3 , poblano chiles, stemmed, seeded, and cut into 1-inch pieces; 2 tablespoons, vegetable oil, divided; 3 cups, frozen corn; 1 1/2 cups, long-grain brown rice; 3 tablespoons, mayonnaise; 2-3 teaspoons, minced canned chipotle chile in adobo sauce; 1 , ripe avocado, halved, pitted, and cut into ½-inch pieces; 1/4 cup roasted, salted, pepitas

Main Courses
Rice
Chicken
Vegetables

By Andrea Geary ･ Appears in Cook's Illustrated January/February 2019

There's a reason you order grain bowls at a counter rather than make them at home: Preparing multiple unique elements is a project. But what if you apply some strategy?

SERVES 4

TIME 1¼ hours, plus 20 minutes chilling

Southwestern Brown Rice Bowl with Vegetables and Chicken

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