Description
Mexican-inspired street corn chicken rice bowls blend zesty flavors with creamy textures, creating a satisfying meal that dances between comfort and excitement. Crisp corn, tender chicken, and tangy spices invite you to savor each vibrant bite of this delightful culinary journey.
Ingredients
Scale
Protein:
- 2 cups shredded chicken
- 1/2 cup black beans
Corn and Vegetables:
- 3 ears fresh corn, kernels removed
- 1 red bell pepper, diced
- 1/4 cup green onions, chopped
- 1 jalapeño, minced
Base and Seasonings:
- 2 cups white rice
- 2 tbsp olive oil
- 1 lime, juiced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 cup cotija cheese
- 2 tbsp fresh cilantro, chopped
- 1/4 cup sour cream
- Salt to taste
- Black pepper to taste
Instructions
- Prepare white rice according to package instructions, ensuring fluffy and separate grains.
- Heat olive oil in a large skillet over medium-high heat, sauté corn kernels and diced red bell pepper for 4-5 minutes until slightly charred and tender.
- Add minced jalapeño and green onions to the skillet, cook for an additional 1-2 minutes to release aromatic flavors.
- Incorporate shredded chicken and black beans into the vegetable mixture, stirring to combine and warm through.
- Sprinkle chili powder and cumin over the chicken-vegetable blend, tossing to evenly distribute seasonings.
- Squeeze fresh lime juice over the skillet contents, enhancing the dish’s brightness and zesty profile.
- Season the mixture with salt and black pepper, adjusting to personal taste preferences.
- Divide warm rice between serving bowls, creating a hearty base for the chicken and vegetable medley.
- Generously top rice with the chicken and corn mixture, ensuring even distribution.
- Garnish each bowl with crumbled cotija cheese, providing a tangy and salty dimension.
- Drizzle sour cream over the top for a creamy finish.
- Sprinkle chopped fresh cilantro as a final aromatic and vibrant touch.
- Serve immediately while ingredients are warm and flavors are at their peak.
Notes
- Customize rice by substituting with quinoa or cauliflower rice for lower-carb alternatives.
- Swap chicken with plant-based protein like tofu or black beans for vegetarian options.
- Use Greek yogurt instead of sour cream to reduce fat and increase protein content.
- Adjust jalapeño quantity based on personal spice tolerance for a milder or more intense flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 610
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 7 g
- Protein: 36 g
- Cholesterol: 85 mg