Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup basmati rice
- 2 cups chicken broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional: 1 jalapeño, sliced
- Optional: 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
Feel free to swap out ingredients based on what you have at home. No cotija cheese? Feta works as a great substitute. And if you’re out of basmati, any long-grain rice will do. This recipe is all about making it work with what you’ve got.
Instructions
- Begin by seasoning the chicken breasts with chili powder, cumin, salt, and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for about 6-7 minutes per side, or until fully cooked. Remove from the skillet and let it rest before slicing.
- In the same skillet, add the rice and toast it for 2-3 minutes. Pour in the chicken broth and bring to a boil.
- Reduce the heat to low, cover, and let the rice simmer for 15 minutes, or until it’s tender and the liquid is absorbed.
- While the rice is cooking, heat the corn in a separate pan until it’s slightly charred. This adds a smoky flavor that’s simply irresistible.
- Once everything is ready, assemble your bowls. Start with a layer of rice, followed by slices of chicken. Top with charred corn, cotija cheese, and cilantro.
- If you like a little kick, add sliced jalapeño and a squeeze of lime juice over everything. For extra creaminess, drizzle with mayonnaise or Greek yogurt.
And there you have it! A complete meal that’s both satisfying and soul-warming, just like the stories my dad used to tell over dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Street Corn Chicken Rice Bowl, recipe, cooking, food
