Southwestern Brown Rice Bowl with Vegetables and Chicken | America's Test Kitchen

Ingredients

• 2 (6-ounce) boneless, skinless chicken breasts, trimmed
• 2 teaspoons table salt, divided, plus salt for cooking rice
• 1/2 cup distilled white vinegar
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 small red onion, halved and sliced thin
• 1-2 jalapeño chiles, stemmed and sliced into thin rings
• 3 poblano chiles, stemmed, seeded, and cut into 1-inch pieces
• 2 tablespoons vegetable oil, divided
• 3 cups frozen corn
• 1 1/2 cups long-grain brown rice
• 3 tablespoons mayonnaise
• 2-3 teaspoons minced canned chipotle chile in adobo sauce
• 1 ripe avocado, halved, pitted, and cut into ½-inch pieces
• 1/4 cup roasted, salted pepitas