Ingredients
| 1 | cup long-grain brown rice |
| 1 | cup chopped fresh cilantro leaves |
| 4 | (4-ounce) skinless boneless chicken thighs, cut into 1 1/2-inches pieces |
| 2 | teaspoons kosher salt, divided |
| 2 | teaspoons ground cumin |
| 2 | teaspoons ground chili powder |
| ½ | teaspoon freshly ground pepper |
| 1 | tablespoon olive oil |
| 4 | ears yellow corn, husks removed |
| 1 | medium red onion, cut into wedges |
| 2 | cups grape tomatoes, halved |
| 1 | (8-ounce) package WHOLLY® guacamole fire roasted hatch chil |
| Garnish: fresh cilantro, jalapeño slices, lime wedges |
Directions
Cook rice according to package directions. Stir in cilantro and keep warm.
Heat grill to medium-high heat. Sprinkle chicken with 1 teaspoon salt, cumin and next two ingredients.
Brush corn and onion with oil. Grill chicken 5 to 7 minutes per side or until cooked through. Grill corn and onion until lightly charred. Cut cobs into pieces or remove kernels from each cob.
Divide rice mixture evenly among 4 bowls. Top each bowl with chicken, corn, onions, tomatoes and guacamole. Garnish if desired.
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