Description
A vibrant and satisfying street corn chicken rice bowl that combines tender seasoned chicken, fluffy rice, and a creamy, zesty street corn mixture. This dish is perfect for a deliciously filling meal that’s both flavorful and easy to prepare.
Ingredients
For the Chicken:
- 2 large chicken breasts, diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
For the Rice:
- 1 cup long grain rice, cooked as per package instructions
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
For the Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned)
- ¼ cup mayonnaise
- ¼ cup crumbled cotija cheese
- ½ tsp chili powder
- Juice of 1 lime
- Salt to taste
Optional Toppings:
- Diced avocado
- Chopped tomatoes
- Sliced jalapeños
- Extra cotija cheese
Instructions
-
Prepare the Chicken:
Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
Heat olive oil in a skillet over medium heat. Cook the chicken until browned and fully cooked, about 5-7 minutes. Set aside. -
Cook the Rice:
Prepare the rice according to package instructions.
Once cooked, fluff with a fork and stir in lime juice and chopped cilantro. -
Make the Street Corn:
In a bowl, combine the corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix until well combined. -
Assemble the Bowls:
Divide the rice among serving bowls.
Top with the cooked chicken and a generous scoop of the street corn mixture.
Add any optional toppings such as diced avocado, chopped tomatoes, or sliced jalapeños for extra flavor and color.
Notes
- For an extra kick, add some hot sauce to the rice or chicken.
- You can use frozen corn kernels, just ensure to thaw them before use.
- For a lighter version, you can substitute the mayo with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired