Description
This Street Corn Chicken Rice Bowl combines the classic flavors of Mexican street corn with tender chicken and hearty rice for a mouthwatering meal. Ideal for any time of day, this bowl offers a perfect balance of zest, spice, and comfort, making it a crowd-pleaser at any table. Whether served as a quick dinner or a festive lunch, its vibrant components are sure to delight your taste buds.
Ingredients
- Chicken: 2 boneless, skinless chicken tenderloins, 1 tablespoon olive oil, chili powder, garlic powder, smoked paprika, cumin, salt, and pepper.
- Street Corn: 2 cups corn kernels, 2 tablespoons unsalted butter, mayonnaise, sour cream, chili powder, lime juice, cotija or feta cheese, fresh cilantro, salt, and pepper.
- Rice: 1 cup rice (white or brown), 2 cups chicken broth or water, 1 tablespoon butter or olive oil, salt.
- Bowl Assembly: 1/2 avocado, fresh cilantro, lime wedges.
Step-by-step Directions
1. Cook the Rice
Bring chicken broth to a boil in a medium saucepan. Add rice and a pinch of salt. Reduce heat to low, cover, and cook for 18-20 minutes or per package instructions. Once cooked, let sit covered for 5 minutes, then fluff with a fork.
2. Prepare the Chicken
Heat olive oil in a skillet over medium-high heat. Season chicken tenderloins with chili powder, garlic powder, smoked paprika, cumin, salt, and pepper. Cook 6-7 minutes per side until the internal temperature reaches 165F (75C). Let rest, then slice.
3. Make the Street Corn
Melt butter in the same skillet. Add corn and sauté for 4-5 minutes until charred. Mix in mayonnaise, sour cream, chili powder, lime juice, salt, and pepper. Cook for 1-2 minutes, remove from heat, and fold in cheese and cilantro.
4. Assemble the Bowls
Layer rice, sliced chicken, street corn, and avocado slices in bowls. Garnish with cilantro, lime juice, and extra cheese if desired.
Servings & Preparation Time
This recipe serves 2 and takes approximately 10 minutes for prep and 20-25 minutes for cooking, totaling 30-35 minutes from start to finish.
Tips for Storage & Reheating
- Make it Spicy: Incorporate cayenne pepper or chopped jalapeños into the street corn for added heat.
- Make Ahead: Prep the rice and corn mixture ahead and reheat before assembling.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and rice before serving.
Conclusion
The Street Corn Chicken Rice Bowl is a flavorful and versatile dish that encapsulates the essence of street-style food with a homely twist. Easy to prepare and equally delightful to eat, it’s a fantastic option for anyone looking to bring some zest into their mealtime routines. With options to spice it up or prepare components ahead of time, it suits various dietary preferences and schedules.
Print
STREET CORN CHICKEN RICE BOWL WITH A TWIST
- Total Time: 30-35 minutes
- Yield: 2 servings 1x
Description
This Street Corn Chicken Rice Bowl combines the classic flavors of Mexican street corn with tender chicken and hearty rice for a mouthwatering meal. Ideal for any time of day, this bowl offers a perfect balance of zest, spice, and comfort, making it a crowd-pleaser at any table. Whether served as a quick dinner or a festive lunch, its vibrant components are sure to delight your taste buds.
Ingredients
- 2 boneless, skinless chicken tenderloins
- 1 tablespoon olive oil
- chili powder
- garlic powder
- smoked paprika
- cumin
- salt
- pepper
- 2 cups corn kernels
- 2 tablespoons unsalted butter
- mayonnaise
- sour cream
- lime juice
- cotija or feta cheese
- fresh cilantro
- 1 cup rice (white or brown)
- 2 cups chicken broth or water
- 1 tablespoon butter or olive oil
- 1/2 avocado
- fresh cilantro
- lime wedges
Instructions
- Cook the Rice: Bring chicken broth to a boil in a medium saucepan. Add rice and a pinch of salt. Reduce heat to low, cover, and cook for 18-20 minutes or per package instructions. Once cooked, let sit covered for 5 minutes, then fluff with a fork.
- Prepare the Chicken: Heat olive oil in a skillet over medium-high heat. Season chicken tenderloins with chili powder, garlic powder, smoked paprika, cumin, salt, and pepper. Cook 6-7 minutes per side until the internal temperature reaches 165F (75C). Let rest, then slice.
- Make the Street Corn: Melt butter in the same skillet. Add corn and sauté for 4-5 minutes until charred. Mix in mayonnaise, sour cream, chili powder, lime juice, salt, and pepper. Cook for 1-2 minutes, remove from heat, and fold in cheese and cilantro.
- Assemble the Bowls: Layer rice, sliced chicken, street corn, and avocado slices in bowls. Garnish with cilantro, lime juice, and extra cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes