Street Corn Chicken Rice Bowl: Easy Comfort Food Delight
A delicious and comforting dish featuring the flavors of street corn and tender chicken served over rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup jasmine rice
- 2 cups corn kernels
- 1 pound chicken breast, cubed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Cook the jasmine rice according to package instructions.
- In a large skillet, heat olive oil over medium heat. Add the cubed chicken and season with chili powder, paprika, salt, and pepper. Cook until the chicken is no longer pink.
- Add the corn kernels to the skillet and cook for another 5 minutes.
- Once the rice is cooked, fluff it with a fork and divide it among serving bowls.
- Top the rice with the chicken and corn mixture.
- Sprinkle cotija cheese and fresh cilantro over the top and serve with lime wedges.
Notes
- For added flavor, marinate the chicken in spices for a few hours prior to cooking.
- Feel free to add other toppings like avocado or diced tomatoes.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg