A delicious and satisfying meal that combines the flavors of Mexican street corn with tender chicken and fluffy rice.
Author:Isabella
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 cups cooked white rice
1 pound boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup mayonnaise
1/2 cup crumbled cotija cheese
1/4 cup fresh cilantro, chopped
1 lime, juiced
1/2 teaspoon smoked paprika
1 avocado, sliced (for topping)
Sliced jalapeños (optional, for topping)
Instructions
In a large skillet, heat the olive oil over medium heat. Add the diced chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove from heat and set aside.
In the same skillet, add the corn and cook for 3-4 minutes until heated through. Remove from heat and set aside.
In a small bowl, mix together the mayonnaise, lime juice, smoked paprika, and half of the cotija cheese. Stir until well combined.
To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the cooked chicken, corn, and a drizzle of the mayonnaise mixture.
Sprinkle the remaining cotija cheese and chopped cilantro over the top. Add avocado slices and jalapeños if desired.
Serve immediately and enjoy your flavorful Street Corn Chicken Rice Bowl!
Notes
For a spicier kick, add diced chipotle peppers to the mayonnaise mixture.
You can also substitute quinoa or brown rice for a healthier grain option.