This Easy Street Corn Chicken Rice Bowl is a fun twist on dinner! With sweet corn, tender chicken, and fluffy rice, it’s a tasty dish that feels like a delightful meal from a street food vendor.
You can dress it up with your favorite toppings like avocado or lime. I love how colorful it looks! Plus, it’s quick to make, so you can whip it up even on busy nights. Yum!
Key Ingredients & Substitutions
Rice: You can use white rice for a quick cook, but brown rice is a healthier option with more fiber. Quinoa or cauliflower rice works great too for a low-carb option!
Chicken: I usually go for boneless, skinless chicken breasts, but thighs will make the dish juicier. If you’re vegetarian, tofu or chickpeas are perfect substitutes.
Corn: Fresh corn is sweet and delicious, but frozen or canned corn is just as good. If you can’t find corn, try diced zucchini or sweet peas instead!
Spices: The chili powder, cumin, and smoked paprika give amazing flavor. For a kick, you could use cayenne pepper or taco seasoning if you don’t have these spices on hand.
Cheese: Cotija cheese adds a nice touch, but any cheese like feta or even cheddar can work well. If dairy-free, try a vegan cheese option.
How Can I Cook the Chicken Perfectly?
Cooking chicken properly makes all the difference. Start with medium-high heat to get a nice sear. Here’s a step-by-step for juicy chicken:
- Cut chicken into even pieces for uniform cooking.
- Season well with salt and pepper before adding to the pan.
- Don’t overcrowd the skillet—give the chicken space for a good sear.
- Cook until no pink shows in the center and juices run clear, about 7-8 minutes. If unsure, a meat thermometer should read 165°F (75°C).
Remember, letting the chicken rest for a few minutes after cooking keeps it juicy!
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
For the Bowl:
- 2 cups cooked white rice (or brown rice)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For Toppings:
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1/4 cup crumbled cotija cheese or shredded cheddar (optional)
- 1/4 cup sour cream or Greek yogurt (optional)
- Hot sauce (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to cook, making a total of about 25 minutes from start to finish. It’s quick, fun, and oh-so-delicious!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large skillet, heat the olive oil over medium-high heat. Add the diced onions and cook for about 2 minutes until they turn translucent. It’s okay to stir the onions a bit so they don’t burn!
2. Cook the Chicken:
Next, add the minced garlic and chicken pieces to the skillet. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Cook the chicken for about 7-8 minutes, stirring occasionally, until it is fully cooked and nicely browned on the outside. You want to make sure no pink remains!
3. Add Corn and Peppers:
Now, stir in the corn kernels and diced red bell pepper. Cook everything together for another 3-4 minutes until the vegetables become tender and the corn is warmed through. Your kitchen should start smelling amazing at this point!
4. Warm the Rice:
If your rice isn’t already warm, now’s the time to heat it up. You can use the microwave for a minute or so if needed.
5. Assemble the Bowls:
To serve, take a bowl and place a generous portion of rice at the bottom. Top it with the delicious street corn chicken mixture you just made!
6. Add Toppings:
Garnish your bowl with chopped cilantro and a squeeze of lime juice. If you like extra flavor, add some cotija cheese, sour cream, or hot sauce to finish it off!
7. Serve and Enjoy:
Dig in right away and enjoy the burst of flavors in your Easy Street Corn Chicken Rice Bowl!
FAQ for Easy Street Corn Chicken Rice Bowl
Can I Use Different Proteins?
Absolutely! If you prefer, you can substitute the chicken with shrimp, ground turkey, or even plant-based protein like tofu or tempeh for a vegetarian option. Just make sure to adjust the cooking time accordingly!
What Can I Use Instead of Rice?
If you’re looking for a low-carb option, consider cauliflower rice or quinoa. Both options will work well, adding different textures and flavors while still being delicious!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to reheat, simply warm them in the microwave or on the stove until heated through. It’s great for meal prep!
Can I Make This Ahead of Time?
Yes, you can prep the chicken mixture and rice in advance. Cook the chicken and store it in the fridge for up to 2 days. When you’re ready to eat, just reheat your chicken mixture and serve over fresh, warm rice!
