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Street Corn Chicken Rice Bowl | Easy Mexican Chicken Dinner

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Bring the street fair home! Chili-dusted chicken crowns fluffy rice, mingled with creamy, cotija-crusted elote corn. This easy skillet dinner packs huge Mexican flavor.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, diced
  • 1 cup uncooked long-grain white rice
  • 2 cups frozen yellow corn kernels
  • 1/4 cup Mexican crema or mayonnaise
  • 1/2 cup crumbled cotija cheese, divided
  • 1 tablespoon chili powder (or taco seasoning)
  • 1 fresh lime, juiced
  • 1 tablespoon olive oil

Instructions

  1. Step 1: Prepare the base. Cook the white rice according to package directions (usually 1 cup rice to 2 cups water). Once cooked, remove from heat and keep warm.
  2. Step 2: Cook the chicken. Dice the chicken and toss it with the olive oil, 1 teaspoon of chili powder, salt, and pepper. Cook the chicken in a large skillet over medium-high heat until fully browned and cooked through (internal temperature of 165°F), about 6-8 minutes. Set the cooked chicken aside.
  3. Step 3: Prepare the street corn. In the same skillet (or a separate one), add the corn kernels and char them over high heat for 3-5 minutes, stirring occasionally, until some kernels are lightly browned. Remove the corn from the heat.
  4. Step 4: Season the corn. To the warm corn, stir in the Mexican crema or mayonnaise, the fresh lime juice, the remaining chili powder, and half of the cotija cheese. Mix until the corn is fully coated.
  5. Step 5: Assemble the bowls. To assemble, place a layer of cooked rice in the bottom of each bowl. Top generously with the seasoned chicken and the prepared Street Corn mixture. Garnish the bowls with the remaining crumbled cotija cheese.

Notes

  • For maximum freshness, store the rice, chicken, and creamy street corn mixture in separate airtight containers and combine only when ready to eat.
  • To keep the chicken and rice moist when reheating, add a splash of water or broth and cover loosely before microwaving.
  • Achieve the best 'street' flavor by ensuring your skillet is screaming hot for the corn charring phase—this quick, high-heat caramelization is key.
  • Finish your bowl with a sprinkle of fresh cilantro, a dash of hot sauce, or a spoonful of diced avocado for added texture and richness.
  • Author: ilina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 large bowl (approx. 1.5 cups)
  • Calories: 600
  • Sodium: 650mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Protein: 4g

Find it online: https://recipessd.com/street-corn-chicken-rice-bowl-easy-mexican-chicken-dinner/