Oh my goodness, let me tell you about my Street Corn Chicken Rice Bowl! This dish is like a fiesta in a bowl, bursting with flavors that just dance on your taste buds. The combination of juicy chicken, sweet street corn, and creamy avocado makes every bite a comforting hug! I remember the first time I whipped this up after a long day; the aroma filled my kitchen, and I couldn’t wait to dig in. Trust me, there’s something magical about the tangy lime juice mixed with the savory chicken and the crunch of the corn. It’s so satisfying and perfect for any meal – whether it’s a quick weeknight dinner or a cozy weekend treat. You’ll want to keep this recipe close to your heart!
Ingredients List
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup street corn
- 1/2 cup black beans, drained
- 1/2 cup diced tomatoes
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
How to Prepare Instructions
- First things first, let’s cook the rice according to the package instructions. I usually go for jasmine or basmati for a fragrant touch, but any rice will do!
- While that’s cooking, grab a skillet and heat 2 tablespoons of olive oil over medium heat. You want it nice and hot, but not smoking!
- Next, add in your diced chicken, seasoning it generously with salt and pepper. Cook for about 6-8 minutes, or until the chicken is golden brown and cooked through. Don’t rush this part; it’ll add so much flavor!
- Now, toss in the street corn and black beans. Stir everything around and let it cook for another 5 minutes. You want the corn to get a little caramelized for that extra sweetness.
- Then, stir in the diced tomatoes and drizzle in the lime juice. Cook for just another 2 minutes; we want the tomatoes to warm up but not turn mushy.
- At this point, your rice should be ready! Assemble your bowls by layering the rice first, then topping it with that delicious chicken mixture. Don’t forget to add sliced avocado and a sprinkle of chopped cilantro on top for that fresh pop!
Why You’ll Love This Recipe
- Quick and easy to prepare in just 35 minutes!
- Packed with healthy ingredients like chicken, black beans, and fresh veggies.
- Bold, vibrant flavors that bring excitement to your dinner table.
- Customizable to suit your taste—add your favorite toppings!
- Perfect for meal prep or a cozy family dinner!
Tips for Success
To really elevate your Street Corn Chicken Rice Bowl, don’t skimp on the seasoning! A good sprinkle of salt and pepper is key, but feel free to add a pinch of chili powder or cumin for an extra kick. When cooking the chicken, make sure it’s in a single layer in the skillet; this way, it browns nicely instead of steaming. If you want to mix it up, quinoa is a fantastic substitute for rice, adding a nutty flavor and extra protein. And don’t forget, adding a dollop of sour cream or a sprinkle of cheese right before serving can take it over the top. Happy cooking!
Variations
One of the best parts about the Street Corn Chicken Rice Bowl is how versatile it is! If you’re feeling adventurous, try swapping out the chicken for shrimp or even grilled steak for a heartier option. You could also go meatless by using tofu or tempeh—just marinate it in lime juice for extra flavor! For grains, quinoa or brown rice work beautifully if you’re looking for something different. And don’t hesitate to add more veggies; bell peppers, zucchini, or even some spicy jalapeños can really amp up the flavor. Let your imagination run wild and make it your own!
Nutritional Information
Here’s the estimated nutritional breakdown for one serving of the Street Corn Chicken Rice Bowl: about 550 calories, 15g of fat, 30g of protein, and 70g of carbohydrates. Remember, these values can vary based on specific ingredients and portion sizes. It’s a delicious and satisfying meal that keeps you feeling good!
Storage & Reheating Instructions
Alright, let’s talk leftovers! If you happen to have any of your Street Corn Chicken Rice Bowl left (which is rare in my house!), you can store it in an airtight container in the fridge for up to 3 days. When you’re ready to dig in again, I recommend reheating it in a skillet over medium heat. Just add a splash of water or a drizzle of olive oil to keep it from drying out—trust me, this makes all the difference! You can also microwave it, but be sure to cover it to retain moisture. Enjoy that flavor all over again!
FAQ Section
Can I make this bowl ahead of time?
Absolutely! The Street Corn Chicken Rice Bowl is perfect for meal prep. Just prepare everything as outlined, but store the components separately to keep them fresh. When you’re ready to eat, simply assemble your bowl!
What can I use instead of chicken?
If you’re looking for alternatives, shrimp or grilled steak work wonderfully. For a vegetarian option, try marinated tofu or blackened tempeh. They soak up those delicious flavors beautifully!
Can I use frozen street corn?
Definitely! Frozen street corn is a great time-saver. Just toss it in the skillet straight from the freezer; it’ll warm up and caramelize nicely.
How spicy is this dish?
It’s not very spicy on its own, but you can easily add heat with jalapeños or a sprinkle of chili powder. Adjust the spice level to your taste!
Is this recipe gluten-free?
Yes! The Street Corn Chicken Rice Bowl is naturally gluten-free, making it a fantastic choice for anyone with gluten sensitivities. Enjoy without worry!
Street Corn Chicken Rice Bowl: 5 Bold Flavor Bombs
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
A flavorful and hearty bowl featuring chicken, street corn, and rice.
Ingredients
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup street corn
- 1/2 cup black beans, drained
- 1/2 cup diced tomatoes
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Cook the rice according to package instructions.
- In a skillet, heat olive oil over medium heat.
- Add diced chicken, season with salt and pepper, and cook until browned.
- Add street corn and black beans to the skillet, cook for 5 minutes.
- Stir in diced tomatoes and lime juice, cook for another 2 minutes.
- Assemble the bowl by layering rice, chicken mixture, avocado, and cilantro.
Notes
- Adjust seasoning to your taste.
- You can substitute quinoa for rice.
- Add cheese for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Street Corn Chicken Rice Bowl, Chicken Bowl, Mexican Rice Bowl