Street Corn Chicken Rice Bowl | Cocina Republic

Discover the vibrant flavors of the Street Corn Chicken Rice Bowl, a delightful fusion that brings the essence of Mexican elote into a nourishing meal. This dish features juicy chicken, sweet corn, creamy avocado, and fluffy jasmine rice, all topped with a tangy dressing. Perfect for lunch, dinner, or meal prep, it’s a colorful celebration of food culture! Try this satisfying recipe today and impress your family and friends. #StreetCornBowl #HealthyEats #MealPrep #CookingFun #Foodie

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Ingredients

1 cup jasmine rice

2 cups chicken broth

2 boneless, skinless chicken breasts

1 tablespoon chili powder

1 teaspoon cumin

1 tablespoon olive oil

2 cups fresh corn kernels (or canned corn, drained)

1 cup cherry tomatoes, halved

1 avocado, diced

¼ cup red onion, finely chopped

¼ cup fresh cilantro, chopped

½ cup crumbled queso fresco (or feta)

1 lime, juiced

Salt and pepper to taste

1 tablespoon mayonnaise

1 tablespoon sour cream

1 teaspoon smoked paprika

Instructions

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork.

Prepare the Chicken: While the rice is cooking, season the chicken breasts with chili powder, cumin, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for about 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from skillet, allow resting for a few minutes, then slice.

Sauté the Corn: In the same skillet, add the fresh corn kernels. Sauté them for about 5-7 minutes until they start to caramelize slightly. Season with salt, pepper, and smoked paprika.

Make the Creamy Dressing: In a small bowl, mix the mayonnaise, sour cream, lime juice, and a pinch of salt. This will serve as your creamy drizzle.

Assemble the Bowl: In a large bowl, layer the fluffy rice as the base. Top it with the sliced chicken, sautéed corn, halved cherry tomatoes, diced avocado, red onion, and chopped cilantro. Drizzle the creamy dressing over the top and finish with crumbled queso fresco.

Serve and Enjoy: Enjoy your vibrant Street Corn Chicken Rice Bowl warm, garnished with additional lime wedges for a zesty kick if desired!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4