Flavor-packed Street Corn Chicken Rice Bowl
This Flavor-packed Street Corn Chicken Rice Bowl combines tender chicken, charred corn, and vibrant flavors inspired by street corn. Served over a bed of rice, it makes for a filling, delicious meal that’s sure to please.
Equipment
- 1 large mixing bowl
- 1 grill or grill pan
- 1 medium pot with lid
- 1 skillet
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 can (15 oz) corn drained or 2 cups of fresh corn kernels
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 juice of 1 lime
- ½ cup crumbled queso fresco or feta cheese
- ¼ cup chopped fresh cilantro
- 1 avocado, sliced optional
- lime wedges for serving
Instructions
- Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and chicken broth. Bring to a boil, then lower the heat, cover, and simmer for 18-20 minutes or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit covered.
- Season the chicken breasts with chili powder, smoked paprika, garlic powder, salt, and pepper.
- Heat a grill or a skillet over medium-high heat. Add the olive oil and cook the chicken for about 6-7 minutes on each side or until cooked through and no longer pink in the center. Remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.
- In the same skillet or grill, add the corn and cook for about 4-5 minutes until slightly charred, stirring occasionally. Once done, remove from heat and mix in the lime juice.
- To assemble the bowls, start with a serving of rice at the bottom. Top it with sliced chicken, charred corn, and a sprinkle of queso fresco. Add chopped cilantro and avocado slices on top, if desired.
- Serve with lime wedges on the side.
Notes
Feel free to customize the toppings according to your taste. Consider adding diced tomatoes, jalapeños, or sour cream for extra flavor.
Leftovers can be stored in the fridge in an airtight container for up to 3 days. Reheat in the microwave before serving.