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To create a Street Corn Chicken Rice Bowl, you need fresh and tasty ingredients. Here’s what you’ll need: - 1 cup jasmine rice - 2 cups chicken broth - 1 lb boneless, skinless chicken thighs, diced - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon ground cumin - Salt and freshly ground black pepper, to taste - 1 cup corn kernels (fresh or frozen) - ½ cup red onion, finely diced - 1 red bell pepper, diced into small pieces - ½ cup fresh cilantro, chopped - 1 ripe avocado, sliced - Juice of 1 lime - ½ cup Cotija cheese, crumbled - 1 tablespoon mayonnaise (optional) - 1 tablespoon chipotle sauce (optional, for a kick of spice) These ingredients bring layers of flavor to the bowl. The chicken thighs give a juicy taste, while the spices add warmth. Use fresh corn for a sweet crunch. The lime juice brightens the dish, making every bite delightful. Don’t forget the Cotija cheese for a salty finish. You can mix in mayonnaise and chipotle sauce if you like it creamy and spicy. For the full details on how to prepare this dish, check the Full Recipe. To start, you need to cook the rice. In a medium saucepan, bring 2 cups of chicken broth to a boil. This gives the rice great flavor. Once the broth boils, stir in 1 cup of jasmine rice. Cover the pot and reduce the heat to low. Let it simmer for about 15-20 minutes. The rice should be tender and the broth fully absorbed. After cooking, fluff the rice with a fork and set it aside. While the rice cooks, you can prepare the chicken. Use a large skillet and heat 1 tablespoon of olive oil over medium heat. Add 1 pound of diced boneless, skinless chicken thighs. Season the chicken with 1 teaspoon of chili powder, 1 teaspoon of ground cumin, salt, and pepper. Cook the chicken for about 7-10 minutes. Stir occasionally until it turns golden brown and is cooked through. When the chicken is almost done, it's time to add the vegetables. Toss in 1 cup of corn kernels, ½ cup of finely diced red onion, and 1 diced red bell pepper. Sauté this mixture for about 5-7 minutes. You want the vegetables to soften and the corn to heat up. This adds color and flavor to your dish. Now, let's put it all together. Grab a serving bowl and layer a generous amount of the fluffy rice as the base. Spoon the chicken and vegetable mixture evenly over the rice. Make sure to distribute it well for a balanced bite. For the finishing touch, top the bowl with sliced avocado, ½ cup of crumbled Cotija cheese, and a sprinkle of chopped cilantro. Drizzle the juice of 1 lime over everything for a fresh zing. If you like a creamy kick, add a dollop of mayonnaise mixed with chipotle sauce. This will take your flavors to the next level. Don't forget to check out the Full Recipe for more details! To cook fluffy jasmine rice, rinse it under cold water first. This helps remove excess starch. Use a ratio of 1 cup rice to 2 cups chicken broth for flavor. Bring the broth to a boil, then add the rice. Cover and reduce heat to low. Cook for about 15-20 minutes until tender. After cooking, fluff the rice with a fork for best texture. If you want a different texture, try using quinoa or brown rice. Quinoa cooks quickly and adds a nutty flavor. Brown rice gives a chewier bite and is more filling. Just adjust the cooking time and liquid as needed. To add more flavor, consider using spices like smoked paprika or garlic powder. Fresh herbs like basil or parsley can also brighten up the dish. If you enjoy heat, you can adjust it with chipotle sauce or hot sauce. Just add a little, taste, and add more if you like. Serving your street corn chicken rice bowl can be fun and creative. Use a wide, shallow bowl to show off the layers. Start with rice at the bottom and add the chicken mix on top. Arrange sliced avocado and cilantro on the side. Crumble Cotija cheese over everything for a lovely finish. For gatherings, you can serve this dish in a large bowl. Let guests build their own bowls, adding their favorite toppings. This makes it interactive and fun! Don’t forget to add lime wedges for a fresh squeeze right before eating. You can find the full recipe for this delicious meal to enjoy at home. {{image_4}} You can switch up the protein in this dish easily. If you want a lighter option, use chicken breast instead of thighs. Chicken breast cooks quickly and stays juicy. For a vegetarian twist, try using tofu. Just cut it into cubes and sauté it until golden. If you're a seafood fan, shrimp or fish can be great. Both cook fast and add a nice flavor. Or, if you love beef, thin slices of steak work well too. If you need gluten-free, use rice or quinoa instead of traditional grains. Both are tasty and safe for gluten sensitivity. You can also replace any sauces with gluten-free versions. For those who can't have dairy, skip the Cotija cheese. Try dairy-free cheese options instead. They melt nicely and add creaminess. Nutritional yeast is another great choice for a cheesy flavor without dairy. Seasonal veggies can really brighten this dish. In the summer, add fresh zucchini or bell peppers. They add great color and crunch. For a fall version, try roasted butternut squash or sweet potatoes. Both give a sweet twist. You can also swap in fresh herbs like basil or parsley. They bring a fresh taste that pairs well with the other flavors. This way, the recipe stays fun and exciting with each season! To keep your street corn chicken rice bowl fresh, use airtight containers. Glass containers work well. They do not stain or hold odors. Place the rice and chicken mixture in one container. Keep the toppings, like avocado and cilantro, in a separate one. This helps prevent sogginess. Store everything in the fridge. It stays fresh for up to three days. When it comes to reheating, the microwave is your friend. Place the rice and chicken in a bowl. Add a splash of water to keep it moist. Cover it with a microwave-safe lid or a damp paper towel. Heat for two to three minutes. Check that it's hot throughout. To ensure food safety, always heat to at least 165°F. Avoid reheating more than once. Yes, you can freeze this rice bowl! For best results, freeze the chicken and rice mixture. Avoid freezing the fresh toppings like avocado. Place the mixture in a freezer-safe bag, pushing out as much air as possible. Write the date on the bag. It will keep for up to three months. To thaw, place it in the fridge overnight. Reheat as mentioned before. Enjoy your easy meal later! A street corn chicken rice bowl is a tasty dish. It combines rice, chicken, corn, and fresh veggies. You start with fluffy jasmine rice. Then, you add seasoned chicken thighs for protein. Sweet corn adds flavor and texture. Fresh red onion and bell pepper give crunch. Finally, top it off with cilantro, lime juice, and Cotija cheese. Each bite is a mix of flavors that transport you to the streets of Mexico. Preparing this dish takes about 40 minutes. The prep time is around 15 minutes. You will need about 25 minutes to cook. This includes cooking the rice and chicken. It’s a quick meal for busy days. Yes, you can make this dish ahead of time. I suggest cooking the rice and chicken first. Store them separately in the fridge. This keeps them fresh. You can reheat them when you are ready to eat. For best results, use an airtight container. This helps keep flavors intact. You can serve this bowl with many tasty sides. Some good options include: - Black beans for extra protein. - A light salad with lime vinaigrette. - Tortilla chips for crunch. For drinks, try a refreshing agua fresca or a cold beer. These pair well with the flavors of the bowl. Enjoy a full meal experience with these sides! This blog post guides you through making a street corn chicken rice bowl. We explored the ingredients, cooking steps, and tips to enhance flavor. You can swap proteins, adapt for dietary needs, and try seasonal veggies too. Storing and reheating options keep your meal fresh. Overall, this dish is versatile and fun to make. Enjoy creating this flavorful bowl at home and impress your friends with your skills!

Street Corn Chicken Rice Bowl

Delight your taste buds with this Street Corn Chicken Rice Bowl! This recipe combines succulent chicken thighs, sweet corn, fresh veggies, and creamy avocado, all served over fluffy jasmine rice. Perfect for a quick weeknight dinner or meal prep, it’s bursting with flavor and color. Ready to impress? Click through to discover how to make this deliciously easy bowl and bring a twist to your family meals!
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Ingredients
  

1 cup jasmine rice

2 cups chicken broth

1 lb boneless, skinless chicken thighs, diced into bite-sized pieces

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

1 cup corn kernels (fresh or frozen)

½ cup red onion, finely diced

1 red bell pepper, diced into small pieces

½ cup fresh cilantro, chopped

1 ripe avocado, sliced

Juice of 1 lime

½ cup Cotija cheese, crumbled

1 tablespoon mayonnaise (optional)

1 tablespoon chipotle sauce (optional, for a kick of spice)

Instructions
 

Cook the Rice: In a medium saucepan, bring the chicken broth to a vigorous boil. Once boiling, stir in the jasmine rice, reduce the heat to low, and cover. Let it simmer gently for about 15-20 minutes or until the rice is tender and the liquid has been fully absorbed. After cooking, fluff the rice with a fork and set aside.

    Prepare the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken thighs to the skillet. Season the chicken generously with chili powder, ground cumin, salt, and freshly cracked black pepper. Cook for approximately 7-10 minutes, stirring occasionally, until the chicken is fully cooked through and golden brown on the outside.

      Add Vegetables: When the chicken is nearly done, add the corn kernels, diced red onion, and red bell pepper to the skillet. Sauté the mixture for an additional 5-7 minutes until the vegetables start to soften and the corn is heated through.

        Assemble the Bowl: In a serving bowl, start with a generous base of the fluffy rice. Spoon the chicken and vegetable mixture over the rice, ensuring an even distribution.

          Add Toppings: Top the bowl with sliced avocado, a sprinkle of freshly chopped cilantro, and a generous amount of crumbled Cotija cheese. Drizzle the juice of a lime over the top for brightness. For an extra creamy texture and a bit of heat, consider adding a dollop of mayonnaise mixed with chipotle sauce on the side or on top.

            - Presentation Tips: Serve the rice bowl with the toppings artfully arranged, creating layers of color and texture. Garnish with additional cilantro leaves and lime wedges for an inviting look.

              Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings