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Isabella

Best 5-Ingredient Mexican Street Corn Chicken Rice Bowl made easy!

A quick and easy recipe for a delicious Mexican street corn chicken rice bowl made with just five ingredients.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked white rice
  • 1 cup cooked and shredded rotisserie chicken
  • 1 can 15 ounces sweet corn, drained
  • 1 cup crumbled queso fresco
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • Salt and pepper to taste

Method
 

  1. In a large bowl, combine the cooked white rice and shredded rotisserie chicken. Mix well to combine.
  2. Add the drained sweet corn to the rice and chicken mixture. Stir until evenly distributed.
  3. Gently fold in the crumbled queso fresco and chopped cilantro.
  4. Squeeze the juice of one lime over the mixture and season with salt and pepper to taste. Mix until everything is well combined.
  5. Serve immediately in bowls, garnished with additional cilantro or lime wedges if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 60mgSodium: 300mgFiber: 3gSugar: 2g

Notes

  • For added flavor, consider mixing in a teaspoon of chili powder or cumin.
  • You can substitute the rotisserie chicken with grilled shrimp or black beans for a vegetarian option.

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