Description
This 35-Minute Street Corn Chicken Rice Bowl is a vibrant, flavor-packed dinner inspired by Mexican street corn. Featuring juicy, seasoned chicken, fluffy rice, and creamy, chili-lime street corn, this dish is perfect for a quick, satisfying weeknight meal. Ready in just over half an hour, it combines fresh ingredients and bold flavors for a colorful and wholesome dinner option.
Ingredients
Scale
For the Chicken
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
For the Rice
- 1 cup long-grain white rice (or brown rice for extra fiber)
- 2 cups chicken broth or water
- ½ tsp salt
For the Street Corn
- 2 cups corn kernels (fresh or frozen)
- 2 tbsp mayonnaise or Greek yogurt
- 2 tbsp crumbled Cotija cheese (or feta as substitute)
- 1 tsp chili powder
- 1 tsp lime juice
- Salt to taste
Optional Toppings
- Fresh cilantro, chopped
- Lime wedges
- Sliced avocado
- Hot sauce
Instructions
- Cook the Rice (10–15 minutes): Rinse the rice under cold water to remove excess starch. In a medium pot, bring the chicken broth and salt to a boil. Add the rice, reduce the heat to low, cover, and simmer. For white rice, cook for 15 minutes; if using brown rice, cook for 35–40 minutes. Once done, remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Cook the Chicken (10 minutes): Season the chicken pieces with smoked paprika, chili powder, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–6 minutes per side, or until fully cooked through. Remove the chicken from the skillet and set aside.
- Make the Street Corn (5 minutes): In the same skillet, add corn kernels and cook for 2–3 minutes until they develop a slight char. Remove from heat and mix in mayonnaise or Greek yogurt, crumbled Cotija cheese, lime juice, and chili powder. Taste and adjust salt as needed.
- Assemble the Bowls: Divide the cooked rice among bowls. Top with the cooked chicken and street corn mixture. Add optional toppings such as fresh cilantro, sliced avocado, lime wedges, or hot sauce according to your preference.
Notes
- For extra fiber, substitute white rice with brown rice.
- Add sautéed bell peppers, zucchini, or black beans for additional vegetables.
- For a spicier kick, include cayenne or chipotle powder in the chicken seasoning.
- To meal prep, store the rice, chicken, and street corn components separately in airtight containers for up to 4 days.
- Cotija cheese can be substituted with feta cheese if unavailable.
