-
1
Combine first 4 ingredients into small bowl.
-
2
Whisk in olive oil a little at a time.
-
3
Add 1/2 cup cilantro to dressing.
-
4
Season dressing to taste with salt and pepper.
-
5
Place chicken, corn, and bell peppers on rimmed baking sheet.
-
6
Brush 1/2 cup dressing over both sides of chicken and vegetables.
-
7
Let stand 30 minutes.
-
8
Bring 3 cups water and 2 tsp salt to boil in heavy saucepan.
-
9
Rinse rice well to avoid stickiness once cooked.
-
10
Add rice to boiling water.
-
11
Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes.
-
12
Remove from heat.
-
13
Keep pan covered and let rice stand 5 minutes.
-
14
Transfer rice to large bowl; fluff with fork.
-
15
Pour 1/2 cup dressing over hot rice and toss; let cool.
-
16
Prepare barbecue (medium heat).
-
17
Grill chicken and vegetables until chicken is cooked through and peppers are tender and charred on skin side only, about 6 minutes and corn is slightly roasted.
-
18
Place peppers in paper or plastic bag for 5 minutes to 'sweat' the skin.
-
19
Remove charred skin from peppers and discard.
-
20
Cut chicken and peppers into strips.
-
21
Cut corn off cobs.
-
22
Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again.
-
23
Season to taste with salt and pepper.
-
24
Sprinkle with remaining cilantro and serve.
