Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cubed
- 2 cups cooked jasmine or basmati rice
- 1 cup fresh or frozen street corn kernels or canned sweet corn
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- ½ cup crumbled cotija cheese or feta cheese
- Fresh cilantro, chopped
- Juice of 1 lime
- Optional toppings: sliced jalapeños, avocado chunks
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the cubed chicken with chili powder, smoked paprika, cumin, salt, and pepper. Cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
- If using fresh corn, sauté it in a separate pan with a little olive oil until golden. If using canned or frozen corn, heat until warmed through. Toss the corn with a pinch of salt, lime juice, and cotija cheese.
- Divide cooked rice among bowls. Top with cooked chicken, street corn, and optional toppings such as sliced jalapeños or avocado. Garnish with chopped cilantro and lime juice for extra zest.
Notes
- For vegetarian options, replace chicken with grilled tofu, tempeh, or roasted vegetables while keeping the same seasoning and corn toppings.
- Use feta, queso fresco, or shredded mozzarella as alternatives to cotija cheese for different flavor profiles.
- Prepare the dish within 30 minutes for a quick, weeknight-friendly meal.
- Ensure gluten-free ingredients if following a gluten-free diet by checking rice and toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop, One-Pot
- Cuisine: Mexican-Inspired
- Diet: Gluten-Free, Nut-Free, Vegetarian optional
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 70 mg