So I have this story.
The scariest thing that happened to me yesterday. I am still so drained from it that just the thought of trying to explain it to you all, is well, exhausting.
And yes, I am being slightly dramatic because apparently that’s what I do, but really, almost losing all of my photos (so like a month’s worth of work) is the scariest thing for me. Yup. That almost happened, but ALMOST is the key word here. I am happy to say that I now have all my photos (and they are all backed up too!) as well as my sanity, back. But man, there were a good two hours yesterday that I thought I was really going to lose it.
There were most definitely tears, plenty of my famous growls (the ones that I do when I am frustrated), more tears…and then vast amounts of jumping for joy when everything was finally worked out!
Thank God for technology, and especially for tech people who can take over your computer and fix everything. Really, THANK YOU!
And since we are on the subject of photo things, I get a lot emails about my photography and such. People looking for tips, advice and camera recommendations, but honestly, I still don’t understand why. I swear, I am the worst person to ask. I never know what to say, I feel like I give the worst advice, BUT I try to do the best I can and I do love the sweet as ever emails! Today though, I actually need YOUR advice.
If there are any file storing whizzes out there, please tell me, what’s the best way to organize all my photos??? My current system, while it works, is kind of a mess and totally unorganized. I feel like I could save so much time if I just organized everything, but then that takes a lot of time too, and I am a little bit short on that right now, but who isn’t?
Kind of just rambling out loud here, mostly because my little scare yesterday had me thinking, I really do need to keep things better organized. UGH. Do they have professional computer storage organizers? If they do, I need one.
On to better news, I have some delicious bowl food to share with you guys today.
You all know I love a good rice bowl, but today’s bowl is just kind of different. And I don’t mean different in flavors, I just mean different for me. I kept things simple and went with classic summer flavors. To me, there is not much better than some BBQ chicken, grilled corn and rice. It’s kind of the picture perfect dinner. Everyone in the family will eat it (even the corn – the ONLY vegetable EVERYONE will eat!!) and it’s always a crowd pleaser.
I guess I did add a few semi unusual items, like avocados and grilled peaches, but those only enhance these awesome flavors. Ok, and maybe I just could not resist adding at least a little summer fruit. I mean, the fresh berries and peaches are only here for so long, got to eat em (and eat them ALL) while you can, you know??
Also, let’s talk about that corn???
It’s maybe, just maybe, the best corn to pair with BBQ chicken.
I slathered it with a herbed BBQ butter and it kind of just rules. For one, butter and corn are like french fries and ketchup or a peanut butter and jelly, they just go together. But the butter is what makes the corn extra special. It’s just so good – salty, spicy and a little smoky.
Oh, and I also added some goat cheese, because now that we have goats, I am mildly obsessed with all goat products. Cannot wait to get fresh goat’s milk…and then make all that cheese!!
It’ll be oh so good.
BBQ Chicken and Grilled Corn Rice Bowls with Berry Smashed Avocado.
Servings: 4 Servings
Calories Per Serving: 820 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
Chicken + Rice
- 1 1/2 cups jasmine or basmati rice
- 3 cups water
- 2 tablespoons fresh cilantro + basil chopped
- 1 pound boneless skinless chicken breast or tenders cubed (or leave whole)
- 1 cup of your favorite [BBQ Sauce | https://www.halfbakedharvest.com/homemade-barbecue-sauce-just-like-sweet-baby-rays/]
- 2 tablespoons apricot preserves
- 2 tablespoons olive oil
- 2 peaches halved + pits removed
- 2 ripe avocados peeled + pitted
- juice of 1 lemon
- 1/2 cup fresh basil chopped
- 1/2 cup fresh berries (I used blueberries and raspberries)
- pinch of salt
- 1 cup cherry tomatoes halved
- 4 ounces goat cheese crumbled
- Make the rice. Add the water to a medium size pot, bring to a low boil and add the rice. Stir to combine and place the lid on the pot, then turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit on the stove, covered, for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Stir in the basil + cilantro. Note that rice can cook differently for everyone, this is just what works for me.
- Meanwhile, preheat the grill to medium high heat.
- Add the chicken to a bowl and toss with the BBQ sauce, apricot preserves and 1 tablespoon olive oil. Thread the chicken on the skewers (or leave the chicken whole). Toss the halved peaches in the remaining olive oil.
- Grill the chicken for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through and has light char marks. While the chicken is grilling, grill the peaches for about 2 minutes on each side, or until tender, and grill the corn for about 10 minutes, turning 2-3 times during cooking. You can also use a grill pan or just cook everything on the stove.
- Remove everything from the grill and let cool 5 minutes.
- Meanwhile, add the butter, worchestire, ancho chili powder, smoked paprika, cumin, cayenne and a good pinch of salt + pepper to bowl. Mix well to combine. Stir in the cilantro and basil. Shuck the corn and rub the herbed BBQ butter all over the corn.
- Add the mashed avocados to a bowl. Stir in the lemon juice, basil and salt to taste. Mix well and fold in the berries.
- To assemble the bowls, divide the rice among 4 bowls or plates. Top each bowl of rice with equal amounts of chicken. Slice the peaches and add them to the bowls. Next add the buttered corn and a large dollop of the avocado/berry mix. Top with the fresh tomatoes and goat cheese. Serve with any remaining BBQ butter. EAT!
*If using skewers: at least 30 minutes before grilling, soak your skewers (if they are bamboo) in water for 30 minutes to prevent them from charring.
For now, I’ll settle for these BBQ chicken and grilled corn rice bowls. Kind of lovin’ them too.