Description
Experience a burst of flavors with this Street Corn Chicken Rice Bowl, a vibrant fusion dish that effortlessly combines tender chicken, fluffy rice, and the delightful tastes of Mexican street corn. This easy-to-make recipe is perfect for any occasion, offering a satisfying meal loaded with fresh toppings and colorful ingredients. Whether you’re hosting a dinner party or enjoying a cozy night in, this bowl is sure to impress everyone at your table.
Ingredients
Scale
- 1 lb chicken breast, chopped into bite-sized pieces
- 1 cup white or brown rice
- 1 cup sweet corn (fresh or frozen)
- 1/2 cup bell peppers, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/4 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare the ingredients by chopping the chicken and dicing the bell peppers.
- Cook the rice according to package instructions.
- Heat olive oil in a skillet over medium heat and sauté the chicken until browned and cooked through; season with salt and pepper.
- Add corn and diced bell peppers to the skillet, cooking for an additional 5 minutes until tender.
- In a small bowl, mix mayonnaise with lime juice and crumbled cotija cheese.
- Assemble the bowls by layering cooked rice at the bottom, topping it with the chicken mixture, drizzling with sauce, and garnishing with cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 80mg