This Easy Street Corn Chicken Rice Bowl is a tasty mix of juicy chicken, sweet corn, and fluffy rice all in one bowl. It’s like a party for your taste buds!
You can top it with cheese or your favorite salsa for an extra kick. I always end up adding more corn—it’s just that good! 🌽😊
Key Ingredients & Substitutions
Rice: You can use either white or brown rice. Brown rice gives you a nuttier flavor and is more filling. If you’re short on time, instant rice is also a good option.
Chicken: Boneless, skinless chicken breasts are great, but thighs work too. They’re juicier! For a quick option, pre-cooked rotisserie chicken can save you time.
Corn: Fresh corn is fantastic, especially in summer, but canned or frozen corn are great alternatives. If using frozen, just make sure it’s heated through before adding it to your bowl.
Spices: Chili powder and cumin really boost the flavor. If you want a kick, add some cayenne pepper. For a milder version, reduce the chili powder.
Cheese: I love using cheddar or Monterey Jack, but you can swap with any mild cheese you prefer, like mozzarella or even a dairy-free option if needed.
How Do You Cook the Chicken Perfectly?
Cooking chicken breast can be tricky, as you want it juicy but fully cooked. Here’s how to nail it:
- Start with room-temperature chicken; this helps it cook evenly.
- Pat the chicken dry before seasoning. This helps the spices stick and promotes browning.
- Use medium heat. Too high can burn the outside while leaving it raw inside.
- Cook for about 5-7 minutes on each side. Make sure the internal temperature reaches 165°F (75°C).
- Let it rest for a few minutes after cooking; this keeps the juices in!
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
- 2 cups cooked white or brown rice
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1 lime, cut into wedges
- Optional toppings: sour cream, salsa, avocado slices, jalapeños
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. You’ll spend around 5 minutes cooking the rice, about 15 minutes cooking the chicken and veggies, and then a few moments to assemble everything beautifully in a bowl!
Step-by-Step Instructions:
1. Cook the Rice:
Start by cooking the rice according to the package instructions. Once it’s cooked, set it aside and keep it warm. You can cover it with a lid to retain heat.
2. Prepare the Chicken:
Next, pat the chicken breasts dry with a paper towel. This helps the spices stick better. Rub the chicken with olive oil and season it generously with chili powder, cumin, garlic powder, salt, and pepper.
3. Cook the Chicken:
Heat a skillet over medium heat. Add the seasoned chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until the chicken is fully cooked and the juices run clear. Once done, remove from heat and let the chicken rest for a few minutes before slicing it into strips or cubes.
4. Sauté the Veggies:
In the same skillet, add the corn and diced red bell pepper. Sauté them for about 3-5 minutes until they are tender and slightly charred. Don’t forget to season with a pinch of salt and pepper to enhance the flavors!
5. Assemble the Bowl:
Now it’s time to get assembling! Divide the warm cooked rice into bowls. Top each bowl with the sliced chicken, sautéed corn, and bell pepper. Then sprinkle the chopped green onions and cilantro on top.
6. Add Cheese and Toppings:
Finish it off by sprinkling shredded cheese over the top. If you like, feel free to add a dollop of sour cream, some salsa, avocado slices, or jalapeños for extra flavor. The more, the merrier!
7. Serve With Lime Wedges:
Finally, serve your vibrant bowls with lime wedges on the side. Squeeze a bit of lime juice over everything just before you eat to give it a fresh zing. Enjoy your delicious 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 option as it adds more fiber and nutrients. Just keep in mind it may require a longer cooking time, so follow the package instructions for best results.
What Can I Substitute for Chicken?
If you prefer a vegetarian option, you can use beans (like black beans or kidney beans) or grilled tofu in place of the chicken. It’s just as tasty and packed with protein!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop. You may want to add a splash of water to prevent drying out.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the rice and cook the chicken ahead of time. Just store them separately in the fridge and assemble the bowls just before serving. This way, everything stays fresh and tasty!
