Description

Experience the vibrant tastes of Mexico with this delightful Street Corn Chicken Rice Bowl. Juicy chicken, sweet corn, and zesty lime come together in a colorful dish that’s perfect for family dinners or weekend gatherings. Easy to customize and bursting with flavor, this bowl is sure to become a favorite at your table, leaving everyone asking for more!

Ingredients

Scale

1 lb boneless, skinless chicken breasts
1 cup fresh corn kernels (or frozen)
1 cup long-grain white rice
2 tbsp freshly squeezed lime juice
1/4 cup chopped fresh cilantro
1/4 cup Mexican crema or sour cream
1 tsp chili powder
Salt and pepper to taste

Instructions

Chop chicken into bite-sized pieces. Rinse and drain rice until water runs clear.
In a medium pot, combine rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low and cover for 15-20 minutes until tender.
Meanwhile, heat oil in a skillet over medium-high heat. Season chicken with salt, pepper, and chili powder; cook for 5-7 minutes until golden brown.
Add corn to the skillet and cook for an additional 3-4 minutes until heated through.
In a large bowl, mix cooked rice with chicken and corn mixture. Squeeze lime juice over the top and add chopped cilantro; toss gently to combine.
Serve in bowls topped with Mexican crema or sour cream, garnished with extra cilantro and lime wedges if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: Approximately 1 bowl (350g)
Calories: 520
Sugar: 4g
Sodium: 620mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 3g
Protein: 36g
Cholesterol: 60mg

Keywords: For added flavor, marinate the chicken in spices for at least 30 minutes before cooking. Swap chicken for grilled tofu or shrimp for different protein options. Customize by adding your favorite veggies like bell peppers or avocado.