Description
This Street Corn Chicken Rice Bowl is a flavorful and satisfying dish inspired by Mexican street food. Juicy, spiced chicken, buttery corn, and fragrant rice come together with fresh toppings for a delicious and well-balanced meal. Perfect for meal prep or a quick dinner, this dish is packed with bold flavors and easy-to-find ingredients.
Ingredients
For the Rice:
- 2 cups rice
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon garlic powder
For the Chicken:
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1/4 cup chili powder
- 1/4 cup cumin
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Corn:
- 1 ear of corn, shucked and kernels removed
- 1 tablespoon butter
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Toppings:
- 1/4 cup crumbled queso fresco
- 1 tablespoon fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
-
Cook the Rice:
- In a large pot, bring chicken broth to a boil.
- Add rice, soy sauce, sesame oil, and garlic powder.
- Reduce heat, cover, and simmer for 20-25 minutes or until tender.
-
Marinate the Chicken:
- In a bowl, mix chili powder, cumin, olive oil, salt, and pepper.
- Add the chicken and let it marinate for at least 15 minutes.
-
Grill the Chicken:
- Grill the marinated chicken on a grill or stovetop pan until cooked through and slightly charred.
-
Sauté the Corn:
- Heat butter in a skillet over medium heat.
- Add corn and sauté for 2-3 minutes.
- Season with chili powder, salt, and pepper.
-
Assemble the Bowl:
- Layer rice, grilled chicken, and sautéed corn in a serving dish.
-
Add Toppings:
- Sprinkle with crumbled queso fresco and chopped cilantro.
- Squeeze fresh lime juice over the top.
-
Serve and Enjoy!
Notes
- Spicier Version: Add extra chili powder or a dash of hot sauce.
- Protein Options: Substitute chicken with shrimp, steak, or tofu.
- Alternative Grains: Try quinoa, cauliflower rice, or couscous.
- Vegetarian Option: Swap the chicken for black beans or roasted sweet potatoes.
- Storage: Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Grilling, Sautéing, Stovetop
- Cuisine: Mexican-Inspired
