Description
This Street Corn Chicken Rice Bowl is a vibrant and flavorful one-bowl meal featuring juicy seasoned chicken, creamy street corn, and fluffy rice. Perfect for a quick and satisfying lunch or dinner, it’s loaded with bold spices and fresh toppings.
Ingredients
- 1 cup white or brown rice
- 2 cups water or chicken broth
- 2 tablespoons olive oil
- 2 chicken breasts, diced
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- Salt and pepper, to taste
- 1½ cups frozen or fresh corn kernels
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ teaspoon garlic powder
- Juice of 1 lime
- ¼ cup cotija or feta cheese, crumbled
- 2 tablespoons chopped cilantro
- Optional Toppings: diced avocado, salsa, or hot sauce
Instructions
- Cook the Rice:
Prepare rice according to package instructions, using water or chicken broth for extra flavor. Fluff with a fork when done. - Cook the Chicken:
Heat 1 tablespoon olive oil in a skillet over medium heat. Season diced chicken with chili powder, paprika, cumin, salt, and pepper. Sauté for 7–10 minutes, or until fully cooked. Remove and set aside. - Char the Corn:
In the same skillet, heat the remaining olive oil. Add corn kernels and cook for 3–5 minutes, stirring occasionally, until slightly charred. - Prepare the Creamy Sauce:
In a small bowl, combine mayonnaise, sour cream, garlic powder, lime juice, and a pinch of salt. Toss the charred corn in this mixture until well coated. - Assemble the Bowls:
Start with a base of cooked rice. Add the seasoned chicken and creamy street corn. - Add Toppings:
Top with crumbled cotija cheese, chopped cilantro, and optional toppings like diced avocado, salsa, or hot sauce.
Notes
- Swap white rice for cauliflower rice for a lower-carb option.
- For extra heat, add a dash of cayenne pepper to the chicken seasoning.
- Store leftovers in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
