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- 2 cups cooked jasmine rice - 2 medium chicken breasts, diced - 1 cup corn kernels (fresh or frozen) - 1 tablespoon chili powder - 1 teaspoon cumin - 1/2 cup cotija cheese, crumbled - Fresh cilantro and lime juice - Olive oil and butter - Salt and pepper to taste - Optional: sliced jalapeños for additional heat When you make the Chicken Rice Bowl with Street Corn, the right ingredients are key. Start with jasmine rice. It’s fragrant and fluffy, perfect for this dish. Next, use tender chicken breasts. Dice them to cook evenly and quickly. For the street corn, fresh corn kernels shine, but frozen works too. Add chili powder and cumin for a warm kick. Cotija cheese gives a creamy touch. Fresh cilantro adds a bright flavor, while lime juice brings some zest. Don’t forget cooking essentials like olive oil and butter. These fats help enhance flavors and give a nice finish. Season with salt and pepper to bring everything together. If you like heat, sliced jalapeños can add an extra punch. For the full recipe, refer to the provided details. Enjoy making this delicious meal! Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. This oil will help the chicken cook evenly. While the oil heats, season 2 medium diced chicken breasts with salt, pepper, 1 tablespoon of chili powder, and 1 teaspoon of cumin. Once the oil is hot, add the seasoned chicken to the skillet. Cook for 6-8 minutes, stirring often. Look for the chicken to turn golden brown and be cooked all the way through. Remove it from the heat and set it aside while you cook the corn. In the same skillet, add 2 tablespoons of butter and let it melt. This will add rich flavor to the corn. Once the butter is melted, add 1 cup of corn kernels, either fresh or frozen. Cook the corn for about 5-7 minutes, stirring occasionally. You want to see some nice charred marks on the kernels. This gives the corn a great taste. Season the corn with salt, pepper, and half of a lime's juice for added zing. Now it's time to put everything together. In a serving bowl, start with a base of 2 cups of cooked jasmine rice. This rice will soak up all the flavors. Next, layer the cooked chicken on top of the rice. Follow this with the street corn mixture. For the finishing touch, sprinkle 1/2 cup of crumbled cotija cheese over the top. Add some chopped fresh cilantro for color and flavor, then drizzle the remaining lime juice over everything. If you like it spicy, feel free to add sliced jalapeños on top. This full recipe makes a wonderful meal that looks as good as it tastes! Choose the right chicken cuts for your rice bowl. I recommend using chicken breasts. They stay juicy when cooked well. To keep your chicken moist, don’t overcook it. Cook the chicken until it’s golden brown and no longer pink inside. Use a meat thermometer if you have one. Aim for 165°F for safety. Fresh herbs bring life to your dish. I love using cilantro for its bright taste. If you don’t have fresh herbs, dried spices work too. They add depth to your chicken. For extra toppings, think about sliced avocado or pickled onions. They add great color and flavor to your bowl. Pair your chicken rice bowl with a fresh salad. A simple green salad with lime dressing works great. You can also serve tortilla chips on the side for crunch. Make your meal pop by using a colorful bowl. Garnish with extra cilantro and a lime wedge for a fun touch. This gives your dish a fresh look and taste. For the full recipe, check the section above. {{image_2}} You can make this chicken rice bowl lighter by using cauliflower rice instead of jasmine rice. Cauliflower rice has fewer carbs and adds fiber. It absorbs flavors well, making it a great base. Another idea is to use grilled vegetables. Bell peppers, zucchini, and asparagus add color and nutrition. They taste great with the chicken and corn. Just toss them on the grill while you cook the other ingredients. If you need a gluten-free option, this recipe is easy to adapt. Just make sure your seasonings are gluten-free. Most spices are safe, but always check labels. For a dairy-free version, skip the cotija cheese or replace it with a dairy-free cheese. You can also use avocado for a creamy touch. If you have different protein needs, swap chicken for tofu or shrimp. Both options work well and taste amazing. To shake things up, try adding different spices. Smoked paprika or garlic powder can give your bowl a new twist. You could also add a splash of hot sauce for heat. Explore regional variations too. For a Mexican flair, drizzle with crema and sprinkle with fresh jalapeños. If you prefer Asian flavors, use soy sauce and sesame seeds. These simple changes can inspire new takes on this dish. For the full recipe, check out the Chicken Rice Bowl with Street Corn . To keep your chicken rice bowl fresh, use airtight containers. This helps stop air and moisture from getting in. Make sure to let the dish cool down first before sealing. Store in the fridge for up to three days. If you wait longer, the flavors start to fade. When you are ready to enjoy your leftovers, you can reheat them in two ways: the oven or the microwave. - Oven: Preheat your oven to 350°F (175°C). Place the bowl in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 15-20 minutes. This method helps keep the chicken juicy and the rice fluffy. - Microwave: Put the bowl in the microwave for 1-2 minutes. Stir halfway to heat it evenly. If the rice seems dry, add a splash of water to help with moisture. Both methods keep the taste and texture close to the original. Freezing is a great way to save your chicken rice bowl for later. - Freezing: First, separate the chicken, rice, and corn. This helps each part freeze better. Place them in freezer bags or containers, removing as much air as possible. Label with the date, so you remember when you froze them. They can last up to three months in the freezer. - Thawing and Reheating: To thaw, place the frozen items in the fridge overnight. You can also use the microwave on defrost mode for a quicker option. Once thawed, reheat using the methods above. This way, you can enjoy your chicken rice bowl with street corn delight anytime! To spice up your Chicken Rice Bowl, you can add sliced jalapeños. Just sprinkle them on top after you finish assembling your bowl. Another option is to use chili powder. Adjust the amount to your taste. Start with a small amount, maybe a pinch, and increase it as needed. This way, you can find the perfect heat level for you. Yes, you can use brown rice. It will change the flavor a bit. Brown rice has a nuttier taste and chewy texture. It also takes longer to cook, so plan for that. If you choose this option, just follow the cooking instructions on the package. If you don’t have cotija cheese, try feta cheese. It has a similar crumbly texture and salty taste. For a dairy-free option, use nutritional yeast. It gives a cheesy flavor without the dairy. These substitutes work well and keep your dish delicious. The total prep and cooking time is about 30 minutes. You can spend around 15 minutes getting everything ready. Cooking the chicken and corn takes another 15 minutes. It’s quick and perfect for busy days when you want a tasty meal fast. You can find Chicken Rice Bowl with Street Corn at many restaurants. Look for places that serve Mexican or Tex-Mex food. Meal delivery services may also offer this dish. Use apps or websites to check local options. It’s a great way to enjoy this bowl without cooking. Yes, you can prepare this recipe in advance. Cook the chicken and street corn, then store them in the fridge. You can also cook the rice ahead. Just reheat everything before serving. This is a smart way to save time on busy nights. This Chicken Rice Bowl with Street Corn recipe offers a tasty mix of flavors. You can easily prepare it using simple ingredients like chicken, rice, and corn. Seasonings like chili powder and cumin bring it alive. Don’t forget those toppings! Fresh cilantro and cotija cheese make it special. You can even tweak it to fit your diet. Storing leftovers is easy, and reheating takes just minutes. Enjoy making this dish for you and your loved ones! It’s a fun way to enjoy a fresh meal at home.

Chicken Rice Bowl with Street Corn

Savor the flavors of this delicious Chicken Rice Bowl with Street Corn! This quick and easy recipe combines tender chicken, charred corn, and fluffy jasmine rice, topped with creamy cotija cheese and fresh cilantro for a burst of taste. Perfect for a weeknight dinner or meal prep, you can whip it up in just 30 minutes. Click through to discover how to create this vibrant and satisfying dish that everyone will love!
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Ingredients
  

2 cups cooked jasmine rice

2 medium chicken breasts, diced

1 cup corn kernels (fresh or frozen)

1 tablespoon chili powder

1 teaspoon cumin

1 tablespoon olive oil

2 tablespoons butter

1/2 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

1 lime, juiced

Salt and pepper to taste

Optional: sliced jalapeños for additional heat

Instructions
 

Prepare the Chicken: In a large skillet, heat olive oil over medium-high heat. Season the diced chicken with salt, pepper, chili powder, and cumin. Add to the skillet and cook for 6-8 minutes until golden brown and cooked through. Remove from heat and set aside.

    Cook the Street Corn: In the same skillet, add butter and allow it to melt. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until the corn starts to get some charred marks. Season with salt, pepper, and half of the lime juice.

      Assemble the Bowl: In a serving bowl, start with a base of jasmine rice. Top with the cooked chicken and street corn mixture.

        Add Finishings: Sprinkle cotija cheese over the top and add chopped cilantro. Drizzle with the remaining lime juice.

          Add Heat (Optional): If you like it spicy, add sliced jalapeños on top for an extra kick.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

              - Presentation Tips: Serve in a colorful bowl and garnish with extra cilantro and a lime wedge on the side for a vibrant pop!