Juicy spiced chicken, creamy corn, and fresh toppings over rice create a vibrant, hearty Mexican-inspired bowl.
# Components:
→ Chicken
01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
→ Rice
09 - 1 cup uncooked white or brown rice
10 - 2 cups water or chicken broth
11 - 1/2 teaspoon salt
→ Street Corn Topping
12 - 2 cups corn kernels (fresh, frozen, or canned)
13 - 1 tablespoon butter
14 - 1/4 cup mayonnaise
15 - 1/4 cup sour cream
16 - 1/2 teaspoon chili powder
17 - 1/2 teaspoon smoked paprika
18 - 1/4 cup cotija or feta cheese, crumbled
19 - Juice of 1 lime
20 - 1/4 cup fresh cilantro, chopped
→ For Serving
21 - 1 avocado, sliced
22 - Extra lime wedges
23 - Hot sauce (optional)
# Directions:
01 - Rinse rice thoroughly with cold water. In a saucepan, bring water or chicken broth to a boil with salt. Add the rice, lower the heat to a gentle simmer, cover, and cook until the grains are tender—approximately 15 to 20 minutes for white rice or 35 to 40 minutes for brown rice. Fluff with a fork before serving.
02 - In a large bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Add chicken, turning to coat evenly with the spice mixture.
03 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 6 minutes on each side, or until fully cooked and well browned. Remove from heat and let rest for 5 minutes before slicing or dicing.
04 - In the same skillet, melt butter over medium heat. Add corn and sauté for 4 to 5 minutes until some kernels are charred. Allow corn to cool slightly, then transfer to a mixing bowl. Stir in mayonnaise, sour cream, chili powder, smoked paprika, crumbled cheese, lime juice, and chopped cilantro until well mixed.
05 - Divide cooked rice among four serving bowls. Arrange sliced chicken on top, followed by generous spoonfuls of street corn topping. Garnish each bowl with sliced avocado, additional cilantro, and lime wedges. Drizzle with hot sauce if desired.
