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- 1 cup brown rice - 2 cups chicken broth - 2 boneless, skinless chicken breasts - 1 cup corn kernels (fresh or canned) Brown rice forms the base of this dish. It adds a nutty flavor and a healthy touch. Chicken breasts provide lean protein, making the dish filling. Corn kernels add sweetness and crunch, enhancing the overall taste. - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1/2 cup cotija cheese, crumbled Chili powder brings warmth and spice, while ground cumin adds depth. Cotija cheese, a crumbly Mexican cheese, gives a salty finish. These flavors unite to create a balanced dish, perfect for any meal. - 1/4 cup fresh cilantro, chopped - 1/2 red onion, finely diced - 1 avocado, sliced Cilantro adds a bright, fresh taste. Red onion gives a mild kick, while avocado adds creaminess. Each ingredient contributes to a colorful and tasty bowl, making it visually appealing and satisfying. {{ingredient_image_2}} - Rinse the rice under cold water until clear. This removes extra starch and helps the rice cook well. - In a medium saucepan, combine the rinsed rice and chicken broth. This broth adds rich flavor to the rice. - Bring the mixture to a boil. Once it bubbles, reduce the heat and cover the saucepan. Let it simmer for 40-45 minutes. The rice should be tender and absorb the broth. After cooking, fluff the rice with a fork. Set it aside for later. - Season both sides of the chicken breasts with chili powder, ground cumin, smoked paprika, salt, and black pepper. This mix adds great taste. - Heat olive oil in a large skillet over medium heat. When the oil is hot, add the chicken breasts. Cook for 6-7 minutes on each side. The chicken should reach 165°F and the juices should run clear. - Once cooked, remove the chicken from the skillet. Let it rest for a few minutes before slicing it into strips. This keeps the chicken juicy. - In the same skillet, add the corn and finely diced red onion. Cooking in the skillet adds depth to the flavors. - Sauté over medium heat, stirring often for about 5 minutes. You want the corn heated through and the onions softened and caramelized. This enhances their sweetness. - As the corn and onions cook, they will soak up the flavors of the skillet. This step is key for a tasty dish. Rinsing the rice is key. It removes excess starch. This helps the rice stay fluffy. Hold the rice under cold water. Swirl it around until the water runs clear. Check for doneness by tasting. The rice should be tender but not mushy. You can also look for water absorption. If no water remains, it's ready. For even cooking, pound the chicken to a uniform thickness. This helps it cook evenly. Season both sides well before cooking. Use chili powder, cumin, and salt for great flavor. Rest the chicken after cooking. Let it sit for a few minutes. This keeps the juices inside, making it more tender. Then, slice it into strips for serving. You can adjust spice levels easily. Add more chili powder for heat. For a milder dish, use less spice. Want a vegetarian option? Swap chicken for grilled veggies. Try bell peppers or zucchini. They add great flavor and texture. Pro Tips Rinse the Rice: Rinsing the rice helps remove excess starch, which can make your rice gummy. Always rinse until the water runs clear for the best texture. Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F. This guarantees juiciness and safety. Flavor Boost: For an extra layer of flavor, marinate the chicken in the spice mix for at least 30 minutes before cooking. This enhances the taste significantly. Customizable Toppings: Feel free to add other toppings like diced tomatoes, jalapeños, or sour cream to personalize your rice bowl according to your taste. {{image_4}} You can swap out chicken for other proteins. Shrimp adds a nice touch. It cooks quickly and has a sweet flavor. Just sauté it in the skillet for a few minutes. Beef is another choice. Use flank steak or ground beef. Season it like the chicken. This keeps the rich flavors. If you want a different grain, try quinoa. It has a nutty taste and cooks fast. Just replace the brown rice with quinoa in the same ratio. For a low-carb option, use cauliflower rice. It cooks quickly and has a light texture. This change makes the dish healthier. You can change the seasonings to fit your taste. Add garlic powder for extra flavor. A dash of cayenne pepper can spice things up. You can also use different cheeses. Feta or shredded cheddar work well. Each cheese brings its own unique taste. Don't hesitate to experiment! - Store leftovers in an airtight container. - Keep them in the fridge for up to 3 days. - Make sure to cool the dish before sealing it. - Label the container with the date for easy tracking. - You can freeze the rice and chicken. - Corn and toppings should not be frozen. - Place the rice and chicken in freezer-safe bags. - Squeeze out as much air as possible before sealing. - Use a microwave for quick reheating. - Heat on medium power for even warming. - Stovetop can keep texture better. - Add a splash of broth to maintain moisture. - Stir occasionally to heat evenly and enhance flavor. Yes, you can use brown rice. Brown rice has many benefits. It is whole grain and keeps more nutrients. It has fiber, which helps with digestion. Brown rice also has a nuttier taste and chewier texture. Plus, it adds a hearty feel to your dish. If you can’t find cotija cheese, don’t worry! You can use feta cheese as a substitute. Feta has a similar crumbly texture and salty flavor. You can also try queso fresco or even goat cheese. Each option will add a nice touch to your bowl. To add heat, you can include jalapeños or hot sauce. Fresh jalapeños give a crisp bite. You can also use chili flakes or cayenne pepper for a kick. If you want more flavor, add chipotle powder. Just remember to start small and taste as you go! Yes, this recipe is gluten-free! Brown rice and all the other ingredients are safe for gluten-free diets. Just make sure your chicken broth is labeled gluten-free. Always check labels to ensure no gluten sneaks in. Enjoy this dish without any worry! This blog post shared a simple yet tasty recipe. We covered the key ingredients, like brown rice and chicken, and the spices like chili powder. I shared step-by-step instructions to cook everything perfectly. You learned tips to customize your bowl and variations to keep things fun. Finally, I explained how to store and reheat your meal. Enjoying a tasty homemade dish can be easy and rewarding. Try this recipe and make it your own!

Street Corn Chicken Rice Bowl

A delicious and hearty rice bowl featuring seasoned chicken, corn, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 cup brown rice
  • 2 cups chicken broth
  • 2 pieces boneless, skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • to taste Salt and freshly ground black pepper
  • 1 cup corn kernels (fresh or canned)
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1 piece red onion, finely diced
  • 1 piece avocado, sliced
  • 2 pieces fresh limes, juiced
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon smoked paprika

Instructions
 

  • Prepare the Rice: Rinse the brown rice under cold running water until the water runs clear. In a medium saucepan, combine rinsed rice and chicken broth. Bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover with a lid, and let simmer for 40-45 minutes, or until the rice is tender and the liquid has been absorbed. After cooking, fluff the rice with a fork and set aside for later use.
  • Cook the Chicken: Season the chicken breasts on both sides with chili powder, ground cumin, smoked paprika, salt, and black pepper to enhance flavor. Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked through (the internal temperature should reach 165°F) and the juices run clear. Remove the chicken from the skillet and allow it to rest for a few minutes before slicing into strips.
  • Sauté Corn and Onion: In the same skillet, add the corn and diced red onion. Sauté over medium heat, stirring occasionally, for about 5 minutes, until the corn is heated through, and the onions have softened and become slightly caramelized.
  • Combine Ingredients: In a large mixing bowl, combine the cooked rice, sautéed corn and onion mixture, lime juice, and half of the chopped cilantro. Stir everything together gently to ensure the flavors meld beautifully.
  • Assemble the Bowls: To serve, evenly distribute the rice mixture into serving bowls. Top each bowl with sliced chicken, avocado, crumbled cotija cheese, and any leftover cilantro for garnish. Drizzle with additional lime juice if desired for extra zest.

Notes

For an appealing presentation, layer the ingredients starting with the rice, followed by the chicken slices, avocado, and toppings. Consider garnishing with a lime wedge and a sprinkle of fresh cilantro for a pop of color!
Keyword chicken, rice bowl, street corn