This Easy Street Corn Chicken Rice Bowl is a tasty mix of juicy chicken, sweet corn, and fluffy rice, all tied together with yummy spices. It’s a colorful and satisfying meal!
You know what? This bowl is great for busy days! Just throw everything together and enjoy. I love piling on toppings like cheese and avocado—yum! 🌽🍗
Key Ingredients & Substitutions
Rice: Long grain white rice gives a fluffy texture. If you’re looking for a healthier option, brown rice is great! It has more fiber but takes a bit longer to cook. Quinoa is another good alternative for a different flavor and protein boost.
Chicken: Boneless, skinless chicken breasts are perfect for this dish. If you prefer dark meat, thighs work well too! For a quicker option, rotisserie chicken can save you time and add extra flavor.
Street Corn: Fresh grilled corn is fantastic if you have it. Canned or frozen corn can be an easy substitute if fresh isn’t available. Just make sure to drain and rinse canned corn to reduce sodium!
Cotija Cheese: Cotija adds a lovely salty flavor. If you can’t find it, feta or even grated Parmesan can work in its place. Just keep in mind that each cheese has its unique taste.
How Do I Get Juicy Chicken Every Time?
Cooking chicken can be tricky, but there’s a bit of a trick to make sure it stays juicy. The key steps are to season well and not overcook!
- First, let your chicken sit at room temperature for about 15 minutes before cooking. This helps it cook more evenly.
- Use a meat thermometer to check doneness; 165°F (74°C) is your goal. This way, it won’t dry out.
- After cooking, let the chicken rest for 5 minutes before slicing. This allows juices to redistribute, keeping it moist.
With these tips, your chicken will be flavorful and tender, perfect for your rice bowl!
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
- For the Rice:
- 1 cup long grain white rice (or brown rice)
- 2 cups water or chicken broth
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- For the Street Corn Mixture:
- 1 cup street corn (grilled corn off the cob, or canned/frozen corn drained)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese (or feta/Parmesan as substitute)
- 1 tablespoon lime juice
- 1/2 teaspoon smoked paprika (for street corn mixture)
- 1/4 cup fresh cilantro, chopped
- Optional Toppings:
- sliced avocado
- diced red onion
- extra lime wedges
- hot sauce
How Much Time Will You Need?
This delicious bowl takes about 30 minutes to prepare and cook. The rice takes about 15-20 minutes, while the chicken and street corn mixture can be prepared in the same time frame. In no time, you’ll have a colorful and satisfying meal on the table!
Step-by-Step Instructions:
1. Cook the Rice:
Start by rinsing the rice under cold water until it runs clear. In a medium pot, bring 2 cups of water or chicken broth to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Once done, fluff the rice with a fork and set it aside.
2. Prepare the Street Corn Mixture:
In a bowl, combine the corn, mayonnaise, crumbled cotija cheese, lime juice, smoked paprika, and a pinch of salt. Give it a good stir until everything is well-mixed, and then set it aside.
3. Season the Chicken:
In a small bowl, mix together the chili powder, paprika, garlic powder, cumin, salt, and pepper. Coat the chicken breasts evenly with olive oil and then rub this spice mixture all over them to give them plenty of flavor.
4. Cook the Chicken:
Heat a skillet or grill pan over medium-high heat. Cook the chicken breasts for 5-7 minutes on each side or until they’re fully cooked and their internal temperature reaches 165°F (74°C). Remove the chicken from the heat, let it rest for about 5 minutes, and then slice it into strips.
5. Assemble the Bowls:
Divide the rice between your bowls. Top each with sliced chicken and generous spoonfuls of the street corn mixture. Don’t forget to garnish with chopped cilantro! You can also sprinkle on optional toppings like avocado, diced red onion, or a squeeze of extra lime juice.
6. Serve and Enjoy!
Serve the bowls warm and enjoy the delightful flavors of your Easy Street Corn Chicken Rice Bowl!
FAQ for Easy Street Corn Chicken Rice Bowl
Can I Use Brown Rice Instead of White Rice?
Absolutely! Brown rice is a great substitute for white rice, providing more fiber and nutrients. Just keep in mind that brown rice will take a little longer to cook, typically about 40-45 minutes. Adjust your cooking time accordingly!
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, crumbled feta or grated Parmesan cheese makes a tasty alternative. Each option brings its own flavor, so choose based on your preference or what you have on hand!
How Do I Keep Leftovers Fresh?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove over low heat. You may want to add a splash of water or broth to the rice to help revive its texture while heating!
Can I Make This Dish Vegetarian?
Definitely! Simply leave out the chicken and increase the amount of street corn or add black beans for protein. You can also toss in some sautéed bell peppers or zucchini for added flavor and nutrition!
