Street Corn Chicken Rice Bowl

Delight in the vibrant flavors of the Street Corn Chicken Rice Bowl! This hearty dish features succulent chicken thighs, fluffy jasmine rice, and a colorful mix of vegetables, all topped with zesty lime mayonnaise and crumbled cotija cheese. Perfect for weeknight dinners or gatherings, it’s easy to make and packed with nutrition. Explore this delicious recipe and elevate your meals! #StreetCorn #RiceBowl #ComfortFood #HealthyEating #RecipeIdeas #HomeCooking

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Ingredients

1 lb (450g) boneless, skinless chicken thighs

1 cup uncooked jasmine rice

2 cups water or chicken broth

2 cups corn (fresh or frozen)

1 red bell pepper, diced

1/4 cup red onion, finely chopped

1 jalapeño pepper, seeded and diced (optional for spice)

1/2 cup crumbled cotija cheese

1/4 cup mayonnaise

1 tablespoon lime juice

1 teaspoon chili powder

1 teaspoon paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Cook the Rice: In a medium pot, combine the jasmine rice and water (or chicken broth). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and fluffy. Remove from heat and let it sit covered for another 5 minutes.

Season the Chicken: While the rice is cooking, season the chicken thighs with chili powder, paprika, salt, and pepper on both sides.

Sauté the Chicken: In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the seasoned chicken thighs and cook for about 6-7 minutes on each side or until they are cooked through and golden brown. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.

Cook the Veggies: In the same skillet, add the corn, red bell pepper, red onion, and jalapeño (if using). Sauté for about 5 minutes until the vegetables are tender and slightly charred. Taste and adjust seasoning with salt and pepper.

Prepare the Sauce: In a small bowl, whisk together the mayonnaise, lime juice, and a pinch of salt until smooth.

Assemble the Bowl: Fluff the cooked rice with a fork and divide it among serving bowls. Top each bowl with sliced chicken, the sautéed corn and vegetable mixture, and a sprinkling of crumbled cotija cheese.

Drizzle and Garnish: Drizzle the lime mayonnaise over the top and garnish with chopped cilantro. Serve with lime wedges on the side for an extra zesty kick.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4