Savory Chicken Rice Bowl with a Flavorful Street Corn Twist
Learn how to make delicious Savory Chicken Rice Bowl with Street Corn Twist. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 tablespoon olive oil, plus extra for cooking
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 cup long-grain white rice (or substitute with brown rice for a nuttier flavor)
- 2 cups water or chicken broth (for cooking rice)
- 1 cup fresh or frozen corn kernels
- 2 tablespoons mayonnaise (use Greek yogurt as a lighter substitute)
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup crumbled cotija cheese (feta or queso fresco works well too)
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, finely diced (optional, for a little heat)
- 1 teaspoon chili powder (optional, for extra smoky flavor)
Instructions
- Start by seasoning your chicken breasts generously with smoked paprika, cumin, garlic powder, salt, and pepper. Mama Lu always said seasoning was the soul of a dish, so don’t be shy.
- Heat a tablespoon of olive oil in a skillet over medium-high heat. When the oil shimmers, add the chicken breasts. Cook for about 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove from skillet and let rest for a few minutes before slicing thinly.
- While the chicken cooks, rinse your rice under cold water until the water runs clear — this helps keep it fluffy, a trick I learned from watching Mama Lu with her cornbread recipes.
- In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender. Fluff with a fork once done.
- To make the street corn twist, heat a small skillet over medium heat. Add a teaspoon of olive oil and toss in the corn kernels. Cook, stirring occasionally, until the corn is slightly charred and golden, about 5-7 minutes. This step adds a smoky sweetness that reminds me of summer evenings on the porch back home.
- Remove the skillet from heat and stir in mayonnaise, lime juice, chili powder (if using), and finely diced jalapeño. Mix until everything is well combined and creamy.
- To assemble your bowl, start with a generous scoop of rice, top with sliced chicken, then spoon the street corn mixture over the top. Sprinkle with crumbled cotija cheese and fresh cilantro to finish.
- If you want a little extra brightness, squeeze a wedge of lime over the bowl before serving. It’s like adding a fresh breeze to a warm summer day on the mountain porch.
