1. Gather all of your tools, wash and dry all produce and then start the recipe. To a medium pot, add rice, vegetable stock powder and 1 1\/4 cups water. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered. Fluff rice with a fork.<\/p>\n

2. Meanwhile, peel, then cut half the onion into 1\/2-inch pieces. Finely chop cilantro. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then, on a separate cutting board, cut into 1-inch pieces. Season with salt, pepper and chili, then toss to coat.<\/p>\n

3. In a large non-stick pan, heat 1 tbsp butter over medium-high heat. When butter is melted, add onions, corn and half the garlic. Cook for 5-7 min, tossing often, until tender and dark-brown in spots. Season salt and pepper. Transfer veggies to a plate, then cover to keep warm.<\/p>\n

4. In the same pan, heat 1 tbsp (2 tbsp) oil over medium. When the pan is hot, add chicken. Cook for 8-12 min, turning pieces occasionally, until cooked through. Remove the pan from heat.<\/p>\n

5. Meanwhile, in a small bowl, combine mayo, remaining garlic and cilantro.<\/p>\n

6. Divide infused rice between bowls. Top with chicken and charred veggies. Drizzle with street corn sauce.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"