Maple Monday

This weeknight rice dish is filled with familiar flavors and took less than an hour to make. I intended on using cauliflower rice, but life happens.

This dish is also easily customized for vegetarian and vegan appetites. Just nix the cheese or chicken (or both) and you’ve still got a great dinner.

If you’re a visual learner, check out my video of this dish on TikTok or Instagram!

What you’ll need:

• 1 large tomato (bonus points if you’re still getting through your summer stash)
• 2 medium jalepeños
• 1 lime
• cilantro
• basmati rice or riced cauliflower
• shredded chicken
• 1 bag of frozen corn (I prefer Trader Joe’s roasted corn)
• taco seasoning
• shredded monterey jack cheese
• shredded cheddar cheese
• 1 sweet onion

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Getting Started

To get started prep your veggies and chicken. I recommend boiling off your chicken for around 15 minutes then shredding. You could also use a rotisserie chicken to cut down on time.

• Slice your jalepeños super thin using a mandolin, this also helps balance out the heat.
• Chop up your tomato into cubes
• Shred the chicken breast
• Grate your cheese (you can also use pre shredded but if you want a really good cheese pull, it’s best to shred yourself)
• Prepare your rice (skip this step if using cauliflower)
• Chop up a large handful of cilantro until fine
• Dice your sweet onion

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Chef It Up

This dish comes together quickly once your prep work is all done.

1. Grab a deep pan and set it on medium heat.

2. When you’re ready to start cooking, add a small bit of olive oil (or whatever your preferred oil is), no more than a tablespoon.

3. Once your pan is hot, add your sweet onion and cook briefly with some salt and pepper. We’re not looking for any caramelization or color, so just sweat these out until softened.

4. Add in your cooked rice. Spread the rice evenly throughout the pan and warm through. Add in the taco seasoning to your heart’s desire and mix thoroughly. You might need to add a small amount of water (1/4 cup) if your seasoning isn’t combining properly.

5. Next, add all of your toppings: jalepeño slices, cubed tomato, cilantro, and shredded chicken. Squeeze half of the lime over your pan.

6. Once combined and heated throughout, add your frozen corn and place a lid to steam it through.

7. Finally, remove the lid and spread your shredded cheese over top. Replace lid and allow the cheese to melt.

8. Once your cheese has melted, remove from heat and serve!

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You might find this recipe to be pretty brief. Cooking doesn’t always need precise measurements and strict rules (that’s what baking is for). I encourage you to season with your heart, add in toppings, and try something new!

This dish would be great served in a tortilla. Add some avocado or sour cream for max creaminess. Black beans would also be a great addition to up the protein!

Happy cooking!