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For this tasty dish, gather these main ingredients: - 1 cup jasmine rice - 2 cups chicken broth (low sodium recommended) - 2 chicken breasts, diced into bite-sized pieces - 1 tablespoon olive oil - 1 cup corn kernels (canned or fresh) - 1/2 cup red bell pepper, diced - 1/4 cup red onion, finely chopped - 1 ripe avocado, sliced Next, we need some flavor. Use these seasonings: - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 1/2 teaspoon ground cumin - Salt and freshly cracked pepper, to taste These spices will make your dish pop with flavor and warmth. Finish your bowl with these garnishes if you like: - 1/2 cup fresh cilantro, chopped - 1/4 cup crumbled feta cheese (for creaminess) - 1 lime, cut into wedges These additions enhance the look and taste of your meal. Enjoy the bright colors and fresh flavors! {{ingredient_image_2}} To prepare the rice, start with a medium saucepan. Pour in 2 cups of chicken broth. Turn the heat to high and bring it to a boil. Once boiling, add 1 cup of jasmine rice. Stir it briefly. Cover the pan with a lid. Lower the heat to low. Let it simmer for 15 minutes. The rice will absorb all the liquid. After 15 minutes, remove it from heat. Keep the lid on for 5 more minutes. Fluff the rice with a fork to separate the grains. Next, we will cook the chicken. Grab a large skillet and heat 1 tablespoon of olive oil over medium heat. When the oil is hot, add 2 diced chicken breasts. Season the chicken with 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of ground cumin, salt, and pepper. Cook the chicken for 6 to 8 minutes. Stir it often so it cooks evenly. The chicken should turn brown and reach a safe internal temperature of 165°F. Now it's time to add the vegetables. In the same skillet, toss in 1 cup of corn kernels, 1/2 cup of diced red bell pepper, and 1/4 cup of finely chopped red onion. Stir the mix frequently for about 3 to 5 minutes. You want the veggies to warm through but still have some crunch. This adds great texture to the bowl. For the last step, take a large bowl or serving dish. Create a base layer with the fluffy rice. Spread the cooked chicken and corn mixture evenly on top. This is where it gets fun! Garnish your bowl with sliced avocado, a sprinkle of crumbled feta cheese, and a good handful of chopped cilantro. Serve with lime wedges on the side. Squeezing fresh lime juice adds a burst of flavor to your dish. Enjoy every bite! To cook perfect jasmine rice, follow these steps: - Use 2 cups of chicken broth for flavor. - Bring the broth to a boil, then add 1 cup of jasmine rice. - Stir it briefly, cover, and lower the heat. - Let it simmer for 15 minutes. - After cooking, let it sit covered for 5 minutes. - Fluff it gently with a fork. This keeps the grains separate and light. For juicy chicken, choose boneless, skinless chicken breasts. Here’s how to cook them: - Heat 1 tablespoon of olive oil in a skillet over medium heat. - Add the diced chicken and season with spices. - Cook for 6-8 minutes until browned and cooked through. - The chicken should reach 165°F (74°C) inside. This ensures it's safe and juicy. Using fresh ingredients boosts flavor. Here are some tips: - Use fresh corn kernels when possible for sweetness. - Choose ripe avocados for creaminess. - Dice red bell peppers and red onions small for even cooking. - Adding cilantro gives a fresh taste. - A squeeze of fresh lime juice brightens the flavors. - For creaminess, sprinkle some crumbled feta cheese on top. These tips will help you create a vibrant, tasty street corn chicken rice bowl. Enjoy your cooking! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh corn and vegetables to enhance the flavor and texture of your dish. Fresh ingredients can elevate the overall taste. Customize the Heat: Adjust the amount of chili powder according to your spice preference. You can also add jalapeños or hot sauce for an extra kick. Perfectly Cooked Chicken: Ensure that the chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption. Use a meat thermometer to check for doneness. Presentation Matters: Serve garnished bowls with lime wedges and a sprinkle of cilantro on top. This not only adds freshness but also makes the dish visually appealing. {{image_4}} You can easily make this dish meat-free. Swap the chicken for tofu or tempeh. Use firm tofu, cut into cubes. Sauté it in olive oil until golden. For a vegan option, skip the feta. Instead, try vegan cheese or a dollop of guacamole for creaminess. If you want to change the protein, try shrimp or pork. Shrimp cooks fast and adds a great flavor. Use the same spices for seasoning. For pork, use diced tenderloin. Cook it until it’s browned and cooked through. You can even use beans for a hearty, plant-based protein. Make this bowl your own with fun toppings. Add black beans, jalapeños, or diced tomatoes for extra flavor. Fresh corn is a great addition too. You can sprinkle some queso fresco or a drizzle of hot sauce for a kick. Don’t forget lime wedges for that zesty finish! To store your leftovers, let the bowl cool to room temperature. Then, place the chicken rice bowl in an airtight container. You can keep it in the fridge for up to three days. This way, you can enjoy your delicious meal later without any fuss. When you're ready to eat your leftovers, take them out of the fridge. You can reheat the bowl in the microwave. Just cover it with a microwave-safe lid and heat for about 2-3 minutes, stirring halfway. Make sure it's hot all the way through. You can also reheat it on the stove over low heat, stirring gently until warmed. If you want to freeze the dish, it's best to do this before adding the avocado and cilantro. Let the chicken rice bowl cool fully. Then, scoop it into freezer-safe bags or containers. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above to enjoy a quick and tasty meal. A Street Corn Chicken Rice Bowl is a hearty dish. It combines rice, chicken, and street corn flavors. You cook jasmine rice in chicken broth, giving it a great taste. The chicken gets seasoned with chili powder, smoked paprika, and cumin. Then, add corn, red bell pepper, and onion for crunch. Yes, you can prepare this dish ahead of time. Cook the rice and chicken, then store them in separate containers. Keep them in the fridge for up to three days. When ready to eat, reheat both before assembling your bowls. Fresh toppings, like avocado and cilantro, should be added just before serving. To spice up your bowl, try these tips: - Add more chili powder when seasoning the chicken. - Use a spicy hot sauce on top. - Mix in diced jalapeños with the corn and veggies. - Serve with spicy salsa or a chili lime dressing. This bowl stands well on its own, but some sides can enhance the meal: - A simple green salad with lime dressing. - Tortilla chips with guacamole or salsa. - Grilled vegetables for a light touch. - A side of black beans for added protein. In this article, we covered how to create a delicious street corn chicken rice bowl. We looked at the main ingredients, seasonings, and optional garnishes. You learned step-by-step instructions, from cooking the rice to serving the dish. We shared tips for juicy chicken and fresh flavors. You can also customize your bowl with different proteins and toppings. Finally, we discussed how to store and reheat leftovers. Enjoy making this tasty meal that can fit any diet or taste!

Street Corn Chicken Rice Bowl

A flavorful bowl featuring jasmine rice, seasoned chicken, corn, and fresh toppings.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 cup jasmine rice
  • 2 cups chicken broth (low sodium recommended)
  • 2 pieces chicken breasts, diced into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon ground cumin
  • to taste salt and freshly cracked pepper
  • 1 cup corn kernels (can be canned or fresh)
  • 0.5 cup red bell pepper, diced
  • 0.25 cup red onion, finely chopped
  • 1 piece ripe avocado, sliced
  • 0.5 cup fresh cilantro, chopped
  • 1 piece lime, cut into wedges
  • 0.25 cup crumbled feta cheese (optional, for added creaminess)

Instructions
 

  • In a medium saucepan, bring the chicken broth to a rolling boil over high heat. Once boiling, add the jasmine rice. Stir briefly, cover the saucepan with a lid, then reduce the heat to low. Allow the rice to simmer gently for about 15 minutes, or until all the liquid has absorbed and the rice is tender. Afterward, remove it from heat and let it sit, covered, for an additional 5 minutes. Finally, fluff the rice with a fork to separate the grains.
  • In a large skillet, heat the olive oil over medium heat. Once hot, add the diced chicken to the skillet. Season the chicken with chili powder, smoked paprika, cumin, salt, and freshly ground pepper. Cook the chicken for approximately 6-8 minutes, turning often, until the pieces are browned on the outside and cooked through (internal temperature should reach 165°F/74°C).
  • To the skillet with the chicken, add the corn kernels, diced red bell pepper, and finely chopped red onion. Stir the mixture frequently and cook for another 3-5 minutes, or until the vegetables are warmed through and have softened slightly, maintaining a bit of crunch.
  • In a large bowl or serving dish, create a base layer with the fluffy rice. Top this with the cooked chicken and corn mixture, distributing it evenly over the rice.
  • Finish your bowl by adorning it with sliced avocado, a sprinkle of crumbled feta cheese (if using), and a generous handful of chopped cilantro. Serve with lime wedges on the side, allowing diners to squeeze fresh lime juice over their bowls for an extra zing of flavor.

Notes

For an appealing look, serve each bowl individually, allowing the vibrant colors of the ingredients to shine. Consider adding a small cilantro sprig on top for a pop of green!
Keyword chicken, easy dinner, rice bowl, street corn