Description
This Street Corn Chicken Rice Bowl is a delightful fusion of vibrant street food flavors and hearty comfort, featuring juicy chicken, creamy street corn, and fluffy rice. It’s easy to make and bursting with colors and textures, perfect for family dinners or meal-prepping.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup jasmine rice
- 1.5 cups water
- 2 cups corn (fresh, frozen, or canned)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- Salt to taste
- Pepper to taste
- 1 tablespoon oil (for cooking chicken)
- 1 tablespoon oil (for cooking corn)
- Juice of 1 lime
- Cotija cheese (for topping)
- Fresh cilantro (for topping)
Instructions
- Start by rinsing 1 cup of jasmine rice under cold water until the water runs clear. In a pot, bring 1.5 cups of water to a boil, add the rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- While the rice cooks, season 1 pound of chicken thighs with chili powder, cumin, paprika, salt, and pepper. In a large skillet over medium-high heat, add a tablespoon of oil. Once hot, add the chicken and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let it rest before slicing.
- In the same skillet, add another tablespoon of oil if needed, and toss in 2 cups of corn. Cook over medium heat for about 5 minutes until the corn is slightly charred. Squeeze the juice of one lime over the corn and sprinkle with salt and pepper. If you want that authentic street corn flavor, mix in a tablespoon of mayonnaise or Greek yogurt and sprinkle with chili powder.
- In each bowl, start with a scoop of the cooked rice, then layer on the sliced chicken. Top generously with the street corn mixture. Crumble feta or cotija cheese over the top, followed by a sprinkle of fresh cilantro.
- Squeeze extra lime juice over the assembled bowls for that fresh zing. Enjoy your delicious Street Corn Chicken Rice Bowl!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: For added flavor, marinate the chicken in lime juice, spices, and a bit of oil for at least 30 minutes before cooking. Feel free to add other toppings such as diced avocado, jalapeños, or black beans for extra nutrition and flavor.