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The Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that embodies the essence of comfort food while incorporating fresh, wholesome ingredients. This delightful bowl combines the satisfying elements of tender chicken, fluffy rice, and the sweet crunch of corn, all topped with creamy avocado and tangy cotija cheese. It’s a meal that not only appeals to the taste buds but also provides a visual feast with its colorful ingredients.

Street Corn Chicken Rice Bowl

Discover the mouthwatering Street Corn Chicken Rice Bowl, a vibrant dish packed with flavor and wholesome ingredients. This quick and easy recipe features tender chicken, fluffy basmati rice, sweet corn, creamy avocado, and tangy cotija cheese, all beautifully assembled for a satisfying meal. Perfect for busy weeknights or meal prep, this customizable bowl caters to various dietary preferences, making it a versatile addition to your cooking routine. Enjoy a delicious fusion of tastes and textures!
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Ingredients
  

1 cup basmati rice

2 cups chicken broth

1 lb boneless, skinless chicken thighs, diced

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups corn kernels (fresh, canned, or frozen)

1 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

1 lime, juiced

1/4 teaspoon chili powder (optional for extra heat)

Tortilla chips, for garnish (optional)

Instructions
 

Cook the Rice: Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid has absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

    Sauté the Chicken: In a large skillet, heat olive oil over medium-high heat. Add diced chicken thighs and season with cumin, smoked paprika, salt, and pepper. Cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and slightly charred.

      Prepare the Street Corn Mix: In the same skillet, add the corn and cherry tomatoes to the cooked chicken. Sauté for an additional 3-5 minutes until the corn is heated through and slightly caramelized. Squeeze half of the lime juice over the mixture and stir well to combine.

        Assemble the Bowls: In serving bowls, create a base layer with the fluffy basmati rice. Top with the chicken and corn mixture. Add diced avocado, crumbled cotija cheese, and fresh cilantro on top.

          Finish and Serve: Drizzle with the remaining lime juice and sprinkle with chili powder if using. For added crunch, serve with crushed tortilla chips on the side. Enjoy your delicious Street Corn Chicken Rice Bowl!

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings