Warm Red Rice Bowl with Smoked Paprika Chicken, Roasted Corn Cream, and Crisp Green Beans

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the corn with 1 tablespoon olive oil, a pinch of salt, pepper, and half of the chopped garlic. Roast for 15 minutes, stirring halfway through, until the corn is lightly charred in spots.

2. 2

   2. Meanwhile, cook the red rice. Place the rice in a saucepan with the chicken stock or water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 28-30 minutes until tender. Turn off the heat and let it rest, covered, for 5 minutes.

3. 3

   3. In a bowl, combine the chicken with 1 tablespoon olive oil, 2 teaspoons smoked paprika, the cumin, oregano, Dijon mustard, lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Let it sit for 10 minutes.

4. 4

   4. For the cream, transfer the roasted corn to a blender with the Greek yogurt, butter, 1 tablespoon lemon juice, and 2-3 tablespoons of the hot rice cooking liquid or hot water. Blend until thick and silky. Adjust with salt and pepper.

5. 5

   5. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Cook the chicken for 6-8 minutes, stirring occasionally, until well browned and fully cooked through.

6. 6

   6. In another skillet, or in the same cleaned skillet, add the remaining tablespoon of olive oil and sauté the red onion for 2 minutes. Add the green beans, remaining garlic, 1 teaspoon smoked paprika, a pinch of salt, and pepper. Cook for 4-5 minutes until the beans are crisp-tender.

7. 7

   7. Fluff the red rice with a fork and mix in half of the chopped parsley. Divide the rice among shallow bowls, add spoonfuls of the roasted corn cream, top with the chicken, and finish with the sautéed green beans and red onion.

8. 8

   8. Garnish with the remaining parsley and a few extra drops of lemon juice if desired. Serve hot.