Description
This Flavor-packed Street Corn Chicken Rice Bowl combines tender seasoned chicken, fresh cilantro lime rice, and creamy, smoky street corn, topped with optional toppings like avocado, tomatoes, and jalapeños for the ultimate flavorful meal.
Ingredients
Scale
For the Chicken
- 2 large chicken breasts, diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 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)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1/2 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 the 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 or sliced jalapeños for extra flavor and color.
Notes
- Adjust the amount of chili powder depending on your spice preference.
- If you prefer, you can use grilled corn instead of canned or frozen corn for a smokier flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired