Description
A hearty, flavor-packed Loaded Street Corn Chicken Rice Bowl featuring tender chicken, creamy street corn, and seasoned rice with bold Mexican-inspired flavors. Perfect for weeknights, meal prep, or a crowd-pleasing dinner.
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breast or thighs
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the Rice:
- 1 cup uncooked white or brown rice
- 2 cups chicken broth or water
- 1/2 teaspoon garlic powder
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
For the Street Corn:
- 2 cups corn kernels (fresh, canned, or frozen)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese (or feta cheese)
- 1/4 cup chopped fresh cilantro
Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Extra lime wedges
- Hot sauce
- Additional cotija or feta cheese
Instructions
- Prepare the Chicken:
- Combine smoked paprika, chili powder, garlic powder, cumin, salt, and pepper in a small bowl.
- Rub the mixture evenly over the chicken.
- Heat olive oil in a skillet over medium heat. Cook chicken for 6–7 minutes per side, or until it reaches an internal temperature of 165°F (75°C).
- Let rest for 5 minutes, then slice.
- Cook the Rice:
- Rinse rice under cold water until the water runs clear.
- In a medium saucepan, combine rice, chicken broth or water, and garlic powder. Bring to a boil. Reduce heat, cover, and cook for 15–20 minutes.
- Fluff the rice, then mix in lime juice and cilantro.
- Make the Street Corn:
- If using fresh or frozen corn, char in a dry skillet over medium-high heat for 3–4 minutes.
- In a bowl, combine corn with mayonnaise, sour cream, chili powder, smoked paprika, lime juice, cotija cheese, and cilantro. Mix until well-coated.
- Assemble the Bowls:
- Divide rice among bowls. Top with sliced chicken and a scoop of street corn.
- Add optional toppings like avocado, jalapeños, and extra lime wedges.
Notes
- Storage: Store rice, chicken, and street corn separately in airtight containers in the refrigerator for up to 4 days.
- Reheating: Microwave rice and chicken or warm on the stovetop. Street corn can be served cold or gently reheated.
- Variations: Substitute chicken with shrimp, steak, or roasted chickpeas for a vegetarian option. Use cauliflower rice for a low-carb alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main dish
- Method: Stove-top
- Cuisine: mexican inspired
Keywords: Loaded street corn rice bowl Chicken rice bowl recipe Mexican-inspired chicken dish Meal prep bowl ideas Creamy street corn recipe