Why Make This Recipe
Street Corn Chicken Rice Bowl is a delightful mix of flavors and textures that brings a taste of the streets to your home kitchen. It combines juicy chicken, sweet corn, creamy avocado, and tangy cheese, all on a bed of fluffy rice. This dish is not only filling but also fun to make. It’s perfect for a family dinner or for meal prep throughout the week. Plus, it’s easy to customize based on your preferred ingredients!
How to Make Street Corn Chicken Rice Bowl
Ingredients:
- Chicken Breast (about 1 pound): Boneless, skinless chicken breast is ideal. Substitute with turkey or tofu for a protein alternative.
- Rice (1 cup): Jasmine or basmati rice works best for its aroma. Quinoa or cauliflower rice can be used for a healthier or low-carb option.
- Corn (1 cup): Fresh or frozen corn adds sweetness. Consider using canned corn in a pinch.
- Avocado (1 large): Creamy avocado enhances texture. Swap with guacamole if desired for added flavor.
- Cilantro (¼ cup, chopped): Fresh cilantro brightens the dish. Use parsley for a milder alternative.
- Lime (1, juiced): Fresh lime juice adds acidity. Bottled lime juice can suffice, but fresh is always better!
- Cheese (½ cup): Cotija or feta cheese is traditional. Use dairy-free cheese for a vegan twist.
- Chili Powder (1 teaspoon): This brings warmth and slight heat. Adjust to taste or use paprika for a milder flavor.
- Salt and Pepper to taste
- 2 tablespoons sour cream
- 1 tablespoon mayo
- A squeeze of fresh lime juice
- A pinch of chili powder
- Salt and pepper to taste
Directions:
Step 1: Cook the Rice
Start by cooking the rice according to the package instructions. While it cooks, you can multitask and prepare the rest of your ingredients—talk about efficiency!Step 2: Prepare the Chicken
Season the chicken breasts with salt, pepper, and chili powder, ensuring even coverage for maximum flavor. Heat a skillet over medium heat and add a splash of olive oil. Once hot, add the chicken and cook for about 5-7 minutes on each side, or until the chicken is cooked through and no longer pink.Step 3: Sauté the Corn
In the same skillet, add the corn when the chicken is almost done. Sauté for about 3-5 minutes until it achieves a slightly smoky flavor. This step elevates the flavor profile of your dish and adds a nice crunch!Step 4: Chop and Mix
Once the chicken is cooked, allow it to rest for a few minutes before chopping it into bite-sized pieces. In a large bowl, combine the rice, sautéed corn, chopped chicken, cilantro, and lime juice.Step 5: Serve and Garnish
Divide the mixture into serving bowls and top with slices of avocado and a sprinkling of cheese.
How to Serve Street Corn Chicken Rice Bowl
You can serve the bowl warm, topped with fresh avocado and cheese. It makes a great main dish for lunch or dinner. Add extra lime wedges on the side for those who love a bit more tang!
How to Store Street Corn Chicken Rice Bowl
To store leftovers, place them in an airtight container in the fridge. They will stay fresh for up to 3 days. When ready to eat, simply reheat in the microwave or on the stovetop.
Tips to Make Street Corn Chicken Rice Bowl
- Use fresh corn when in season for the best flavor.
- Add some hot sauce for extra heat.
- Customize it with your favorite veggies, like bell peppers or diced tomatoes.
Variation
For a vegetarian version, you can replace chicken with grilled zucchini or mushrooms. You can also add black beans for extra protein.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind it will take longer to cook.
2. What can I use instead of avocado?
If you prefer, you can use plain yogurt or guacamole for a creamy texture.
3. Is this dish spicy?
It has a mild heat from the chili powder. You can adjust the amount to your taste. If you like it spicier, add more chili powder or some jalapeños!
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Street Corn Chicken Rice Bowl
Ingredients
Main Ingredients
- 1 pound Boneless, skinless chicken breast Substitute with turkey or tofu for a protein alternative
- 1 cup Rice Jasmine or basmati rice works best; quinoa or cauliflower rice for low-carb option
- 1 cup Corn Fresh or frozen adds sweetness; canned corn is a substitute
- 1 large Avocado Swap with guacamole if desired
- ¼ cup Cilantro, chopped Use parsley for a milder alternative
- 1 Lime, juiced Fresh lime juice is recommended
- ½ cup Cheese Cotija or feta; use dairy-free cheese for vegan option
Seasonings and Condiments
- 1 teaspoon Chili Powder Adjust to taste or use paprika for milder flavor
- to taste Salt and Pepper
- 2 tablespoons Sour Cream
- 1 tablespoon Mayo
- to taste Fresh lime juice
- a pinch Chili powder
Instructions
Cooking the Rice
- Start by cooking the rice according to the package instructions. While it cooks, you can multitask and prepare the rest of your ingredients.
Preparing the Chicken
- Season the chicken breasts with salt, pepper, and chili powder, ensuring even coverage for maximum flavor.
- Heat a skillet over medium heat and add a splash of olive oil.
- Once hot, add the chicken and cook for about 5-7 minutes on each side, or until the chicken is cooked through and no longer pink.
Sautéing the Corn
- In the same skillet, add the corn when the chicken is almost done.
- Sauté for about 3-5 minutes until it achieves a slightly smoky flavor.
Chopping and Mixing
- Once the chicken is cooked, allow it to rest for a few minutes before chopping it into bite-sized pieces.
- In a large bowl, combine the rice, sautéed corn, chopped chicken, cilantro, and lime juice.
Serving
- Divide the mixture into serving bowls and top with slices of avocado and a sprinkling of cheese.
