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Savor the Flavor with Street Corn Chicken Rice Bowl

Delicious Street Corn Chicken Rice Bowl Recipe made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup jasmine rice
  • 2 cups water
  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 cups corn kernels fresh or frozen
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1 avocado sliced
  • 1/4 cup diced red onion
  • 1/2 teaspoon cayenne pepper optional

Method
 

  1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.
  2. While the rice cooks, heat the olive oil in a large skillet over medium heat. Season the chicken breasts with chili powder, smoked paprika, cumin, salt, and pepper. Add the chicken to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken and allow it to rest for a few minutes before slicing.
  3. In the same skillet, add the corn and sauté for 3-4 minutes until it’s heated through and slightly charred. Remove from heat and let cool.
  4. In a small bowl, combine mayonnaise and lime juice. Stir until blended and creamy.
  5. To assemble the bowl, start with a serving of rice on the bottom. Top with sliced chicken, charred corn, and sprinkle with cotija cheese, cilantro, red onion, and avocado slices. Drizzle the lime mayonnaise over the top, and sprinkle with cayenne pepper if desired.
  6. Serve immediately and enjoy the rich combination of flavors.