Street Corn Chicken Rice Bowl
A vibrant dish featuring tender rice, juicy chicken, sweet corn, and zesty lime, topped with fresh cilantro.
Ingredients
Main Protein
- 2 pieces chicken breasts Cut into bite-sized pieces for quick cooking
Starch
- 1 cup long-grain rice Rinse before cooking to remove excess starch
Seasoning/Spice Blend
- 1 tablespoon olive oil Add richness and helps in cooking the chicken
- 1 teaspoon smoked paprika Adds depth and pleasant smokiness
- 1 teaspoon garlic powder
- to taste Salt and pepper
Aromatics & Vegetables
- 1 cup sweet corn Fresh, canned, or frozen
Optional Finishing Ingredients
- to taste chopped cilantro For garnish
- 2 pieces lime wedges For serving
Instructions
Preparation
- Begin by rinsing the rice under cold water to remove excess starch. Boil 2 cups of water in a pot and add the rice. Lower the heat, cover, and simmer for about 15 minutes, or until the rice is tender.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken to the pan and season with salt, pepper, garlic powder, and smoked paprika. Sauté for about 5-7 minutes or until the chicken is golden brown and cooked through.
- Once the chicken is cooked, toss in the corn. If you’re using fresh corn, add it now to sauté for an additional 3 minutes until it’s sweet and tender.
- Stir in the cooked rice with the chicken and corn, mixing thoroughly. Allow everything to heat together for another 2-3 minutes.
- Remove from heat and transfer to bowls. Top each serving with freshly chopped cilantro and a squeeze of lime juice.
Serving
- Serve in vibrant bowls to enhance visual appeal. Offer tortilla chips or a fresh salad on the side.
Notes
Enhance flavor by marinating chicken in lime juice and spices for an hour before cooking. Consider serving with avocado slices or jalapeños for a spicy kick.