Street Corn Chicken Rice Bowl 🌽🍗

Introduction

There’s something incredibly satisfying about a hearty bowl that combines vibrant flavors and textures, and this Street Corn Chicken Rice Bowl does just that! My family absolutely loves this recipe, especially during warm evenings when we crave something fresh and filling. The combination of seasoned chicken, charred corn, and a creamy sauce brings together a fiesta of flavors that makes each bite delightful. It’s not just a meal; it’s a celebration in a bowl, perfect for busy weeknights or casual gatherings with friends.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 cup cooked white rice
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup black beans, drained and rinsed
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1/4 cup cotija cheese, crumbled
• 1 lime, cut into wedges
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 tsp hot sauce (optional)

Instructions

1. Prep Chicken

In a small bowl, mix together chili powder, cumin, paprika, salt, and pepper. Rub this seasoning mixture onto both sides of the chicken breasts, ensuring they’re evenly coated.

2. Cook Chicken

Heat the olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until fully cooked. Remove from the skillet, let rest for a few minutes, then slice into strips.

3. Make Street Corn

In the same skillet, add corn kernels and cook for 3-5 minutes until slightly charred. This gives the corn a lovely smoky flavor. Remove from heat and set aside.

4. Assemble Bowl

In a bowl, layer the cooked rice, black beans, and charred corn. Top with the sliced chicken, followed by red onion, cilantro, and cotija cheese.

5. Prepare Sauce

In a small bowl, mix sour cream, mayonnaise, and hot sauce (if using). Drizzle this creamy sauce over the assembled bowl for added richness.

6. Serve

Garnish with lime wedges and additional cilantro. Serve immediately and enjoy the burst of flavors!

Nutrition Facts

• Servings: 2
• Calories: 600 per serving

Preparation Time

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

How to Serve

• Serve the bowl warm for the best flavor.
• Drizzle the creamy sauce just before serving for a fresh taste.
• Pair with lime wedges for a zesty kick.
• Optionally, top with extra cilantro or hot sauce for added flavor.
• Enjoy with tortilla chips on the side for a crunchy contrast!

Additional Tips

1. Marinate the Chicken: For an extra flavor boost, consider marinating the chicken in the spices for at least 30 minutes before cooking.
2. Use Leftover Chicken: This recipe is great for using leftover rotisserie chicken; just shred and mix it in!
3. Vegetarian Option: Substitute the chicken with grilled or roasted vegetables, such as zucchini or bell peppers.
4. Spice it Up: If you love heat, add diced jalapeños or a sprinkle of cayenne pepper to the chicken seasoning.
5. Make it Ahead: Prep the components in advance and store them separately in the fridge for an easy, quick dinner.

Recipe Variations

• Southwest Chicken Rice Bowl: Add diced avocado and black olives for a southwestern twist.
• Creamy Avocado Sauce: Instead of the sour cream and mayonnaise mix, blend avocado, lime juice, and a pinch of salt for a creamy topping.
• Grain Swap: Substitute white rice for brown rice, quinoa, or cauliflower rice for a healthier option.
• Add More Veggies: Incorporate bell peppers, zucchini, or spinach to add more nutrition and color.
• Crispy Chicken: For a crunchy texture, bread the chicken breasts before cooking.

Serving Suggestions

• Pair the rice bowl with a side of tortilla chips and salsa for a complete meal.
• Serve with a fresh garden salad to balance the richness of the bowl.
• Consider pairing with a refreshing drink like iced tea or lemonade for a perfect summer meal.

Freezing and Storage

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: While the rice and chicken freeze well, it’s best to freeze the components separately. Thaw in the fridge before reheating.
• Reheating: Reheat in the microwave or on the stovetop until heated through. Add a splash of water to keep the rice moist.

FAQ Section

1. Can I use frozen chicken breasts?

Yes, but it’s best to thaw them first for even cooking.

2. What if I can’t find cotija cheese?

Feta cheese is a good substitute; it will give a similar crumbly texture.

3. Can I use brown rice instead of white rice?

Absolutely! Brown rice adds more fiber and nutrients.

4. Is this recipe spicy?

The spiciness depends on the amount of chili powder and hot sauce you use. Adjust according to your preference.

5. Can I make this dish vegetarian?

Yes! Just replace the chicken with extra vegetables or beans.

6. How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

7. Can I prepare the ingredients in advance?

Yes, you can prep the chicken and veggies ahead of time for an easy weeknight meal.

8. Is it possible to bake the chicken instead of frying it?

Yes, you can bake the chicken at 375°F for about 20-25 minutes until cooked through.

9. Can I use a different type of bean?

Sure! Pinto beans or kidney beans can be great alternatives.

10. How do I add more flavor to the rice?

Cook the rice in chicken broth instead of water for additional flavor.

Conclusion

This Street Corn Chicken Rice Bowl is not just a meal; it’s an experience bursting with flavors that transport you to a summer street fair. It’s perfect for busy weeknights or for impressing guests at a casual dinner party. With its easy preparation and vibrant ingredients, this bowl is bound to become a favorite in your household. Enjoy the delicious combination of textures and flavors, and don’t forget to make it your own with personal twists and variations!

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