Description
This Loaded Street Corn Chicken Rice Bowl is a vibrant and satisfying meal featuring perfectly seasoned chicken breasts, tender long-grain white rice, and sautéed corn mixed with a creamy, tangy street corn sauce. Topped with crumbly cotija cheese and fresh lime wedges, this bowl combines smoky, savory, and fresh flavors for a delicious, easy-to-make dinner.
Ingredients
Scale
Rice
- 1 cup long-grain white rice
- 2 cups water
- 1 teaspoon salt
Chicken
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
Street Corn & Sauce
- 1 can (15 ounces) whole kernel corn, drained
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cilantro, chopped
- 1/2 cup crumbled cotija cheese
- 1 lime, cut into wedges
Instructions
- Rinse Rice: Rinse the white rice under cold water until the water runs clear to remove excess starch and prevent it from becoming sticky.
- Cook Rice: In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender.
- Rest Rice: Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork to separate the grains.
- Heat Skillet & Oil: In a large skillet, heat the olive oil over medium-high heat to prepare for cooking the chicken.
- Season Chicken: Season the chicken breasts evenly with paprika, garlic powder, cumin, black pepper, and chili powder for a flavorful crust.
- Cook Chicken: Cook the seasoned chicken breasts in the hot skillet for 6-7 minutes on each side or until fully cooked through. Remove from heat and let rest before slicing to retain juices.
- Sauté Corn: Using the same skillet over medium heat, add the drained corn and cook for 3-4 minutes until slightly browned for added flavor.
- Make Sauce: In a small bowl, combine mayonnaise, sour cream, and chopped cilantro to create a creamy street corn sauce.
- Assemble Bowls: Divide the cooked rice into serving bowls and layer with sliced chicken, sautéed corn, street corn sauce, crumbled cotija cheese, and lime wedges.
- Serve: Serve the Loaded Street Corn Chicken Rice Bowl hot, squeezing lime over the dish as desired before enjoying.
Notes
- Rinsing the rice thoroughly will help achieve fluffy, separate grains.
- Letting the chicken rest after cooking ensures it stays juicy and tender.
- Sautéing the corn in the chicken skillet adds extra flavor from the pan drippings.
- The street corn sauce can be adjusted by adding more cilantro or a squeeze of lime to taste.
- If cotija cheese is unavailable, feta cheese can be used as a substitute.
