Quick way to grow 7 Street Corn Chicken Rice Bowl
This recipe provides a quick and delicious way to make a Street Corn Chicken Rice Bowl, combining tender chicken, flavorful corn, and fresh ingredients over rice for a complete meal.
Equipment
- skillet
- saucepan
Ingredients
Main Ingredients
- 2 medium chicken breast
- 1 cup rice
- 1.5 cups corn (frozen or fresh)
- 0.5 small red onion
- 0.25 cup cilantro
- 2 tbsp lime juice
- 0.25 cup cotija cheese
Seasoning
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.5 tsp garlic powder
- salt to taste
- black pepper to taste
Instructions
Preparation
- Cook rice according to package directions; set aside.
- Dice chicken breast into 1-inch pieces and season with chili powder, cumin, garlic powder, salt, and pepper.
Cooking
- Heat a skillet with a drizzle of oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add corn to the same skillet and cook for 3-5 minutes, stirring occasionally, until slightly charred.
- In a small bowl, combine diced red onion, chopped cilantro, and lime juice.
Assembly
- Divide cooked rice into serving bowls. Top with cooked chicken, charred corn, and the red onion-cilantro mixture.
- Crumble cotija cheese over each bowl before serving.
Notes
For extra flavor, consider grilling the chicken instead of pan-frying. You can also add a dollop of sour cream or Greek yogurt for creaminess. Adjust spice levels to your preference.