Go Back
Delicious Street Corn Chicken Rice Bowl with savory chicken and fresh corn

Street Corn Chicken Rice Bowl

A dazzling dish that combines succulent chicken, sweet corn, hearty black beans, and vibrant spices served over fluffy rice, topped with fresh cilantro and Cotija cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Chicken Breasts Use skinless chicken breasts for the best results.
  • 2 cups White Rice or Brown Rice Cook according to package directions.
  • 1 cup Corn Fresh or frozen corn can be used.
  • 1 can Black Beans Rinse and drain before adding.
  • 1 cup Sour Cream or Greek Yogurt Add creaminess to the bowl.
  • 2 tablespoons Lime Juice Freshly squeezed is best.
  • 1 tablespoon Olive Oil For cooking the chicken.
Spices
  • 1 teaspoon Chili Powder For a warm flavor profile.
  • 1 teaspoon Smoked Paprika Enhances the smoky flavor.
  • 1 teaspoon Cumin Adds depth to the dish.
  • to taste Salt and Pepper Adjust seasoning according to your preference.
  • 1 teaspoon Garlic Powder For added flavor.
Vegetables
  • 1 medium Diced Red Onion For texture and sweetness.
  • 1 medium Tomato Diced, for freshness.
  • 1/4 cup Fresh Cilantro Chopped, for garnish.
  • 1/2 cup Cotija Cheese For topping.

Method
 

Preparation
  1. Begin by boiling water and adding your cleaned rice. Cook according to package instructions, usually about 15-20 minutes, until tender.
  2. While the rice cooks, heat olive oil in a skillet over medium-high heat. Add the diced chicken and cook for about 5-7 minutes, stirring occasionally until browned, and the internal temperature reaches 165°F (75°C).
  3. Sprinkle in the chili powder, smoked paprika, cumin, salt, and pepper. Stir everything for 1-2 minutes to toast the spices, enhancing their flavors.
  4. Now, add the diced red onion, corn, and black beans to the pan. Sauté for an additional 3-4 minutes until the corn is heated through and the onions become translucent.
  5. Once the rice is cooked, drain it and fold it into the chicken mixture. Stir in lime juice and garlic powder for an added kick.
  6. Check the seasoning; feel free to add more salt, pepper, or lime juice to taste.
  7. Dish out the rice bowl into individual servings, then top with sour cream or Greek yogurt, diced tomatoes, Cotija cheese, and cilantro for that beautiful finish.

Notes

Consider marinating the chicken for a few hours beforehand for enhanced flavor. Feel free to customize with any favorite veggies or proteins. A squeeze of fresh lime juice on top brings brightness.