EASY TO COOK

🌽 Street Corn Chicken Rice Bowl 🍗

by

This Street Corn Chicken Rice Bowl is a flavorful, hearty meal that brings together juicy grilled chicken, seasoned rice, and a zesty street corn-inspired topping. It’s perfect for a filling dinner or lunch that combines the flavors of Mexican street corn with tender chicken and rice.

📋 Ingredients:

For the Chicken:

  • 2 large chicken breasts, boneless and skinless 🍗
  • 1 tablespoon olive oil 🛢️
  • 1 teaspoon smoked paprika 🌶️
  • 1 teaspoon garlic powder 🧄
  • 1 teaspoon chili powder 🌶️
  • Salt and pepper to taste 🧂

For the Rice:

  • 1 cup rice (jasmine, basmati, or any preferred type) 🍚
  • 2 cups chicken broth (for extra flavor) 🍗
  • 1 tablespoon butter 🧈
  • Salt to taste 🧂

For the Street Corn Topping:

  • 1 1/2 cups corn kernels (fresh, frozen, or canned) 🌽
  • 1/4 cup mayonnaise 🥛
  • 1/4 cup sour cream 🥛
  • 1/4 cup crumbled cotija cheese (or feta) 🧀
  • 1 tablespoon lime juice 🍋
  • 1 teaspoon chili powder 🌶️
  • 1/4 cup fresh cilantro, chopped 🌿
  • Salt and pepper to taste 🧂

Optional Toppings:

  • Sliced avocado 🥑
  • Fresh cilantro 🌿
  • Lime wedges 🍋
  • Hot sauce 🌶️

📝 Instructions:

1. Prepare the Chicken:

  1. Season the chicken:
  • In a small bowl, combine olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper. Rub the mixture evenly over both sides of the chicken breasts.
  1. Cook the chicken:
  • Grill the chicken on a preheated grill or cook in a skillet over medium-high heat for about 6-8 minutes per side, or until the chicken is cooked through (internal temperature of 165°F/75°C). Once done, slice the chicken into strips or cubes.

2. Cook the Rice:

  1. Prepare the rice:
  • In a medium saucepan, bring the chicken broth to a boil. Add the rice, butter, and a pinch of salt. Lower the heat, cover, and simmer for 15-20 minutes (depending on the type of rice), or until the rice is tender and all the liquid is absorbed. Fluff with a fork and set aside.

3. Make the Street Corn Topping:

  1. Prepare the corn topping:
  • If using fresh corn, grill or sauté the kernels in a hot skillet until lightly charred. If using canned or frozen, drain and sauté until lightly browned. In a medium bowl, mix the charred corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, cilantro, salt, and pepper. Stir until combined.

4. Assemble the Bowls:

  1. Create the base:
  • Divide the cooked rice evenly among serving bowls.
  1. Add the toppings:
  • Top the rice with the grilled chicken slices and a generous scoop of the street corn mixture.
  1. Garnish:
  • Add any additional toppings such as avocado slices, fresh cilantro, lime wedges, or a drizzle of hot sauce.

🍽️ Serve:

  • Enjoy your delicious Street Corn Chicken Rice Bowl fresh and warm, garnished to your liking!

🍽️ Tips:

  • For extra flavor: Marinate the chicken in lime juice and spices for 30 minutes to an hour before cooking.
  • Make it spicier: Add a pinch of cayenne pepper or your favorite hot sauce to the street corn mixture for a kick.

⏱️ Preparation Time: 15 minutes
⏱️ Cooking Time: 25 minutes
🍽️ Servings: 4 servings

This Street Corn Chicken Rice Bowl is a delicious fusion of savory chicken, tangy street corn, and flavorful rice that’s sure to satisfy everyone at the table! 🌽🍗🍚