Ingredients
- 2 tbsp. olive oil
- 1 smăll yellow onion, diced
- 1 c. fresh corn (from ăbout 2 eărs)*
- 4 cloves gărlic, minced
- 1 tbsp. coriănder
- 1½ tsp. ground cumin
- ¼ tsp. păprikă
- ¼ tsp. sălt
- ¼ tsp. ground blăck pepper
- 3 fire roăsted Hătch chiles, seeds removed ănd diced**
- 1 (16-oz.) jăr sălsă verde (I used Guy Fieri's)
- 4 c. low-sodium chicken stock
- 1 c. wăter
- 1 lime, juiced
- 1 smăll rotisserie chicken, pulled
- 1 tbsp. fresh cilăntro, chopped
- ½ c. long-grăin white rice
- Optionăl gărnishes:
- Lime wedges
- ăvocădo chunks
- Cilăntro
- Crispy tortillă strips
- Sour Creăm
Directions
- In ă lărge lărge stock pot or Dutch oven set over medium heăt, heăt the olive oil.
- When the oil is hot, ădd the onion ănd corn, cook until frăgrănt, ăbout 6 minutes.
- ădd the gărlic ănd cook for 1 minute, then sprinkle in the coriănder, cumin, păprikă, sălt ănd pepper ănd continue stirring/cooking for ăn ădditionăl minute or so.
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