Description
A bright and hearty Street Corn Chicken Rice Bowl that captures the essence of Mexico’s street food. Sweet, smoky corn and tender chicken mingle with zesty lime and fresh cilantro over fluffy rice, all ready in under 30 minutes.
Ingredients
Scale
- 2 boneless skin‑less chicken breasts, sliced
- 1 cup frozen or fresh corn kernels
- 2 cups cooked white or brown rice
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
- 2 tbsp Greek yogurt or mayo
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a shallow bowl, whisk olive oil, chili powder, cumin, salt, pepper, and lime juice. Toss the chicken until evenly coated and let it marinate for 10 minutes.
- Heat a large skillet over medium‑high heat. Add the sliced onions and bell pepper, sautéing until they soften and start to brown.
- Add the corn kernels to the skillet and cook for 2–3 minutes, until they’re slightly caramelized.
- Pour in the pre‑cooked rice, stirring to combine and warm through.
- Fold in the marinated chicken, cooking until it’s no longer pink in the center.
- Remove the skillet from heat and gently stir in the yogurt or mayo for a creamy finish.
- Serve the mixture over a bed of rice, garnish with cilantro and a lime wedge, and enjoy the burst of street‑food flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Mexican-American