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In recent years, rice bowls have surged in popularity, becoming a staple in modern cuisine. These delightful meals are not only convenient but also versatile, providing a blank canvas for a variety of flavors and ingredients. Among the myriad of rice bowls emerging on menus and in home kitchens, the Street Corn Chicken Rice Bowl stands out as a vibrant and flavorful dish that beautifully marries the essence of street food with wholesome, nourishing components.

Street Corn Chicken Rice Bowl

Elevate your dinner game with this vibrant Street Corn Chicken Rice Bowl recipe! Packed with grilled chicken, sweet corn, and a medley of fresh toppings, this dish is inspired by the beloved Mexican street food elote. Perfectly balanced and customizable, it's a nutritious meal that caters to all tastes. Dive into the colorful world of rice bowls and enjoy every delicious bite. #StreetCorn #RiceBowl #ChickenRecipe #HealthyEating #MexicanCuisine #Foodie #DeliciousMeals #HomeCooking
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Ingredients
  

1 cup jasmine rice

2 cups chicken broth

1 lb boneless, skinless chicken thighs, diced

1 cup sweet corn, fresh or frozen

1 red bell pepper, diced

1/2 cup red onion, finely chopped

1 avocado, diced

1/2 cup crumbled queso fresco

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon chili powder

Salt and pepper to taste

Olive oil for cooking

Optional: hot sauce for serving

Instructions
 

Prepare the Rice: In a medium saucepan, combine jasmine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and let simmer for 15-18 minutes, or until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork.

    Cook the Chicken: Meanwhile, heat a drizzle of olive oil in a large skillet over medium heat. Season the diced chicken thighs with smoked paprika, garlic powder, chili powder, salt, and pepper. Add to the skillet and cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.

      Sauté the Vegetables: Once the chicken is done, add the red onion, red bell pepper, and sweet corn to the skillet. Sauté for an additional 5 minutes until the vegetables are tender. Remove from heat and stir in lime juice and half of the cilantro.

        Assemble the Bowls: In serving bowls, layer the prepared rice as a base. Top with the chicken and vegetable mixture, diced avocado, and crumbled queso fresco. Garnish with remaining cilantro and an extra squeeze of lime if desired.

          Serve: For an added kick, drizzle with your favorite hot sauce. Serve warm and enjoy your vibrant and flavorful Street Corn Chicken Rice Bowl!

            Prep Time: 15 min | Total Time: 35 min | Servings: 4