Description
Mexican Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that combines juicy chicken, sweet corn, zesty lime, and creamy cheese over a bed of fluffy rice. This meal captures the essence of summer street fairs with every bite, making it perfect for busy weeknights or gatherings. With its colorful presentation and customizable toppings, this rice bowl is sure to impress your family and friends while satisfying your taste buds.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh corn kernels (or 1 cup frozen corn)
- 1 cup long-grain white rice (or brown rice)
- 2 tbsp freshly squeezed lime juice
- 1/4 cup chopped fresh cilantro (or green onions)
- 1/2 cup crumbled queso fresco or feta cheese
- 1 tsp chili powder
- 1 tsp ground cumin
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Gather and chop all ingredients. Dice chicken into bite-sized pieces.
- Heat olive oil in a skillet over medium heat. Add chicken, season with chili powder, cumin, salt, and pepper. Cook until golden brown and no longer pink.
- In the same skillet, add corn kernels and sauté until slightly charred (4-5 minutes).
- Cook rice according to package instructions; consider using chicken broth for added flavor.
- Return cooked chicken to the skillet with corn. Stir in lime juice, cilantro, and crumbled cheese until well mixed.
- Serve rice topped with the chicken-corn mixture, garnishing as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg
Keywords: For a spicier kick, add jalapeños during cooking or use spicy seasoning blends. Substitute quinoa for rice or add black beans for extra protein. Store leftovers in an airtight container for up to three days; reheat gently.