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- 1 cup jasmine rice - 2 cups chicken broth - 1 lb diced chicken thighs - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1 cup corn kernels (fresh or frozen) - ½ cup diced red onion - 1 diced red bell pepper - ½ cup chopped cilantro - 1 sliced avocado - 1 lime, juiced - ½ cup crumbled Cotija cheese - 1 tablespoon mayonnaise - 1 tablespoon chipotle sauce for spice When I make this Street Corn Chicken Rice Bowl, I gather these ingredients first. The jasmine rice gives the bowl a nice base. Chicken broth adds flavor to the rice. Diced chicken thighs cook up juicy and tender. Olive oil keeps everything from sticking. For spices, I use chili powder and cumin. They create a warm, zesty taste. The fresh ingredients bring color and crunch. Corn kernels add sweetness. Red onion and red bell pepper add a nice bite. I love adding cilantro and avocado for brightness. The lime juice adds tang, and Cotija cheese gives a creamy touch. If you want more flavor, mayonnaise and chipotle sauce can spice things up. This recipe is simple and full of flavor, making it a family favorite. Check out the Full Recipe for more details. To make fluffy jasmine rice, start with chicken broth. Use two cups of broth for one cup of rice. Bring the broth to a boil in a medium pot. Once boiling, add the rice and stir. Lower the heat and cover the pot. Let it simmer for 15 to 20 minutes. Check if the rice is tender and the liquid is gone. Fluff the rice with a fork for the best texture. Use boneless, skinless chicken thighs for great flavor. Heat olive oil in a large skillet over medium heat. Add the diced chicken to the hot oil. Sprinkle chili powder, cumin, salt, and pepper on the chicken. Stir occasionally and cook for about 7 to 10 minutes. You want the chicken to turn golden brown. This adds flavor and looks nice in the bowl. When the chicken is nearly done, it’s time to add the veggies. Toss in corn, diced red onion, and red bell pepper. Cook everything for an additional 5 to 7 minutes. This makes the vegetables tender and blends the flavors. Now, it’s time to build your rice bowl. Start with a generous scoop of rice at the bottom. Add the chicken and vegetable mix on top. Finish with sliced avocado, chopped cilantro, and Cotija cheese. Drizzle lime juice over the top for a fresh taste. If you like it creamy, add a mix of mayonnaise and chipotle sauce. For the full recipe, check out the detailed instructions provided above. - How to avoid mushy rice: Use the right rice-to-broth ratio. I like 1 cup of rice to 2 cups of broth. Bring the broth to a boil before adding the rice. Once you add the rice, reduce the heat. Cover the pot tightly and let it steam for about 15-20 minutes. This keeps the rice fluffy. - Ensuring chicken is tender: Cut the chicken into small pieces for quick cooking. Use medium heat and cook it for 7-10 minutes. Stir often to avoid burning. The chicken should be golden brown and not dry. - Suggestions for additional spices and herbs: Try adding smoked paprika or garlic powder for extra flavor. Fresh herbs, like parsley or basil, can also brighten the dish. A pinch of cayenne can give it a nice kick if you like heat. - Ways to add extra creaminess: For a creamy touch, mix mayonnaise with chipotle sauce. This adds flavor and richness. You could also use sour cream or Greek yogurt as a topping. - Recommended side dishes: A fresh salad pairs well with this dish. You can also serve tortilla chips with salsa for a crunchy side. - Perfect drinks to accompany the meal: A cold limeade is refreshing. You could also enjoy a light beer or sparkling water for a nice contrast. For the full recipe, check out the Street Corn Chicken Rice Bowl! {{image_2}} You can change the protein in your Street Corn Chicken Rice Bowl. Shrimp and tofu work great! For shrimp, cook it for about 3-4 minutes until pink. If you choose tofu, use firm tofu and sauté it for 5-7 minutes until golden. This keeps your dish quick and tasty, so everyone can enjoy it. To make a vegetarian version, skip the chicken and use black beans or chickpeas. This adds protein while keeping it plant-based. You can also add more veggies like zucchini or mushrooms. Season these options with the same spices. This keeps the flavors bold and bright, perfect for all diets. Explore local flavors by adding spices from your area. For example, if you love heat, add some cayenne or jalapeños. You can also try using corn tortillas instead of rice for a twist. Incorporating local ingredients makes the dish unique to you. Each bite can tell a story of your culture and taste. Store leftover Street Corn Chicken Rice Bowl in an airtight container. This keeps it fresh and tasty. In the fridge, it lasts up to three days. For longer shelf life, freeze it in a freezer-safe container. It can stay good for about three months in the freezer. To reheat, the best way is to use a microwave. Place the rice bowl in a microwave-safe dish. Cover it with a damp paper towel to keep moisture in. Heat for about one to two minutes. Stir halfway to ensure even warming. If you want the rice to stay moist, add a splash of chicken broth or water before heating. This helps prevent it from drying out. For meal prep, make the rice and chicken ahead of time. You can store each in separate containers. This way, you can mix them when ready to eat. Choose clear containers so you can see the food inside. Try to use glass or BPA-free plastic. These options are safe and keep food fresh longer. It takes about 55 minutes in total. Here’s the breakdown: - Prep time: 15 minutes - Cook time: 40 minutes Yes, you can! This dish is perfect for meal prep. Cook the rice and chicken, then store them separately. Keep them in the fridge for about three days. You can also freeze the chicken mixture for up to three months. Just thaw before reheating. If you need a substitute for Cotija cheese, try feta cheese. It has a similar crumbly texture. You can also use queso fresco or even goat cheese. For vegan options, try cashew cheese or nutritional yeast. The spice level depends on how you prepare it. The chili powder gives it a mild kick. If you want more heat, add chipotle sauce. You can also skip the spices if you prefer a milder taste. Adjust the spice to fit your liking. In this blog post, we explored a delicious street corn chicken rice bowl. We covered the main and fresh ingredients, along with optional add-ons. You learned step-by-step instructions on how to prepare the rice, cook the chicken, and combine everything. We shared tips to enhance flavor and presented fun variations. Finally, we discussed proper storage and reheating methods. This dish is simple, tasty, and perfect for any meal. Enjoy making it your own!

Street Corn Chicken Rice Bowl

Savor the flavors of our Street Corn Chicken Rice Bowl! This delicious recipe combines tender chicken, fresh veggies, and aromatic spices, all served over fluffy jasmine rice. Topped with creamy avocado, zesty lime, and Cotija cheese, it's a perfect meal for any occasion. Ready in just 40 minutes, this dish is packed with flavor and nutrients. Click through to explore the full recipe and elevate your weeknight dinner!
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Ingredients
  

1 cup jasmine rice

2 cups chicken broth

1 lb boneless, skinless chicken thighs, diced

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

1 cup corn kernels (fresh or frozen)

½ cup red onion, diced

1 red bell pepper, diced

1/2 cup cilantro, chopped

1 avocado, sliced

1 lime, juiced

½ cup Cotija cheese, crumbled

1 tablespoon mayonnaise (optional)

1 tablespoon chipotle sauce (optional for added spice)

Instructions
 

Cook the Rice: In a medium saucepan, bring the chicken broth to a boil. Add jasmine rice, reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.

    Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Add diced chicken thighs to the skillet. Season with chili powder, cumin, salt, and pepper. Cook for about 7-10 minutes, stirring occasionally until the chicken is cooked through and golden brown.

      Add Vegetables: Once the chicken is nearly done, add corn, red onion, and red bell pepper to the skillet. Cook for an additional 5-7 minutes until the vegetables are slightly tender and the corn is heated through.

        Assemble the Bowl: In a bowl, spoon a generous amount of rice at the bottom. Top the rice with the chicken and vegetable mixture.

          Add Toppings: Garnish the bowl with sliced avocado, freshly chopped cilantro, a sprinkle of Cotija cheese, and a drizzle of lime juice. If desired, add a dollop of mayonnaise mixed with chipotle sauce for extra creaminess and spice.

            Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings