Street Corn Chicken Rice Bowl (Print Version)
# Ingredients:
→ Rice Base
01 -
1 cup white or brown rice
02 -
2 cups water or chicken broth
→ Chicken
03 -
2 chicken breasts, diced
04 -
1 teaspoon chili powder
05 -
1/2 teaspoon paprika
06 -
1/2 teaspoon cumin
07 -
Salt and pepper, to taste
08 -
2 tablespoons olive oil, divided
→ Street Corn
09 -
1 1/2 cups frozen or fresh corn kernels
10 -
1/4 cup mayonnaise
11 -
1/4 cup sour cream
12 -
1/4 teaspoon garlic powder
13 -
Juice of 1 lime
14 -
A pinch of salt
→ Toppings
15 -
1/4 cup cotija or feta cheese, crumbled
16 -
2 tablespoons chopped cilantro
17 -
Diced avocado, salsa, or hot sauce (optional)
# Instructions:
01 -
Rinse the rice under cold water until the water runs clear. Combine rice and water or chicken broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, 15-20 minutes. Fluff with a fork and keep warm.
02 -
While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Toss diced chicken with chili powder, paprika, cumin, salt, and pepper. Sauté for 7-10 minutes, stirring often, until chicken is cooked through. Transfer to a plate and set aside.
03 -
In the same skillet, add remaining 1 tablespoon olive oil. Add corn kernels and cook over medium-high heat for 3-5 minutes, stirring occasionally, until lightly charred and heated through.
04 -
In a small bowl, whisk together mayonnaise, sour cream, garlic powder, lime juice, and a pinch of salt. Pour over warm corn and toss until evenly coated.
05 -
Divide the cooked rice into serving bowls. Layer with sauteed chicken and the creamy street corn. Top with crumbled cotija or feta cheese and chopped cilantro. Garnish with diced avocado, salsa, or hot sauce if desired.
# Notes:
01 -
For an extra smoky flavour, grill the corn on the cob and cut off kernels before mixing.