Street Corn Chicken Rice Bowl (Print Version)
# Ingredients:
→ Chicken
01 -
1 pound boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 teaspoon chili powder
04 -
1 teaspoon cumin
05 -
½ teaspoon paprika
06 -
½ teaspoon garlic powder
07 -
½ teaspoon onion powder
08 -
Salt and pepper to taste
→ Rice
09 -
1 cup long-grain white rice
10 -
2 cups water
11 -
½ teaspoon salt
→ Street Corn
12 -
2 cups corn kernels (fresh or frozen)
13 -
¼ cup mayonnaise
14 -
¼ cup sour cream
15 -
¼ cup crumbled Cotija cheese
16 -
1 tablespoon lime juice
17 -
½ teaspoon chili powder
18 -
¼ teaspoon smoked paprika
19 -
Salt and pepper to taste
→ Toppings
20 -
1 avocado, sliced
21 -
¼ cup chopped fresh cilantro
22 -
Lime wedges (for serving)
23 -
Hot sauce (optional)
# Instructions:
01 -
Preheat the oven to 400°F (200°C). In a small bowl, mix together the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the chicken breasts. Place the chicken on a baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center. Let the chicken rest for 5 minutes before slicing.
02 -
In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.
03 -
In a large skillet, cook the corn kernels over medium heat until they are slightly charred, about 5-7 minutes. In a mixing bowl, combine the charred corn, mayonnaise, sour cream, crumbled Cotija cheese, lime juice, chili powder, smoked paprika, salt, and pepper. Mix well.
04 -
Divide the cooked rice among four bowls. Top each bowl with sliced chicken, street corn mixture, and sliced avocado. Garnish with chopped fresh cilantro and lime wedges. Drizzle with hot sauce if desired.