Street Corn Chicken Rice Bowl
Ingredients:
- For the Chicken:
- 2 chicken breasts, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- For the Street Corn:
- 2 ears of corn, kernels removed (or one can of corn)
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- ¼ cup cotija cheese (or feta)
- 1 tablespoon chopped cilantro (optional)
- Chili powder for garnish
- For the Rice:
- 1 cup rice (jasmine or basmati)
- 2 cups chicken broth or water
- Salt to taste
Instructions:
1. Cook the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a pot, combine the rice and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is fluffy.
2. Prepare the Chicken:
- In a skillet, heat olive oil over medium-high heat.
- Add the diced chicken, season with chili powder, cumin, salt, and pepper, and cook until the chicken is browned and cooked through (about 7-10 minutes).
3. Make the Street Corn:
- In a bowl, mix the corn kernels, mayonnaise, sour cream, lime juice, cotija cheese, and cilantro. Season with salt and pepper to taste.
4. Assemble the Bowl:
- In a bowl, place a base of rice, add the cooked chicken on top, and then spoon the street corn mixture over it.
- Garnish with extra cheese, lime wedges, and chili powder if desired.
You can also add avocado, jalapeños, and peppers on top. Enjoy!