30-Minute Street Corn Chicken Rice Bowl (Print Version)
Quick 30-minute Street Corn Chicken Rice Bowl. Tender chicken, creamy elote-inspired corn, and fluffy rice for a vibrant, easy weeknight meal.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ Golden Rice Foundation
01 -
1 1/2 cups quick-cook jasmine rice
02 -
3 cups low-sodium chicken broth
03 -
1 tbsp olive oil
04 -
1/4 tsp ground turmeric
05 -
Salt to taste
→ Zesty Chicken Sizzle
06 -
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
07 -
1 tbsp olive oil
08 -
1 tbsp chili powder
09 -
1 tsp ground cumin
10 -
1/2 tsp garlic powder
11 -
1/4 tsp black pepper
12 -
Salt to taste
→ Creamy Elote Medley
13 -
2 cups frozen corn kernels, thawed
14 -
1/4 cup light mayonnaise
15 -
1/4 cup crumbled cotija cheese
16 -
2 tbsp fresh lime juice
17 -
1/4 cup chopped fresh cilantro, for garnish
18 -
1/4 tsp smoked paprika
19 -
1 lime, cut into wedges, for serving
# Instructions:
01 -
In a medium saucepan, combine 1 1/2 cups quick-cook jasmine rice, 3 cups low-sodium chicken broth, 1 tbsp olive oil, 1/4 tsp ground turmeric, and salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the liquid is absorbed and rice is tender.
02 -
While the rice cooks, cut 1 lb boneless, skinless chicken breasts into 1-inch pieces. In a medium bowl, toss the chicken with 1 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp black pepper, and salt to taste, ensuring it's evenly coated.
03 -
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. This perfectly cooked chicken is essential for your 30-Minute Street Corn Chicken Rice Bowl.
04 -
In a separate medium bowl, combine 2 cups thawed frozen corn kernels, 1/4 cup light mayonnaise, 1/4 cup crumbled cotija cheese, 2 tbsp fresh lime juice, and 1/4 tsp smoked paprika. Stir well until all ingredients are thoroughly mixed and creamy.
05 -
Add the cooked chicken from the skillet directly into the bowl with the creamy elote mixture. Stir gently to combine, ensuring the chicken pieces are well coated with the flavorful corn. This vibrant combination is the heart of your 30-Minute Street Corn Chicken Rice Bowl.
06 -
Fluff the cooked turmeric rice with a fork. Divide the rice evenly among 4 serving bowls. Generously spoon the chicken and elote mixture over the rice in each bowl, creating a hearty and satisfying meal.
07 -
Garnish your 30-Minute Street Corn Chicken Rice Bowl with 1/4 cup chopped fresh cilantro. Serve immediately with 1 lime, cut into wedges, on the side for an extra burst of fresh citrus flavor.
# Notes:
01 -
For an extra smoky flavor, char the thawed corn kernels in a dry skillet over high heat for 2-3 minutes before mixing with the other elote ingredients.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
03 -
No cotija cheese? Crumbled feta cheese or even grated Parmesan can be a decent substitute for a salty, tangy kick.
04 -
Feel free to add a drizzle of your favorite hot sauce or a sprinkle of red pepper flakes to the finished bowl for an extra layer of heat.
# Tools You'll Need:
01 -
Large skillet
02 -
Medium saucepan
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups
06 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 666 kcal
Total Fat: 19 g
Total Carbohydrate: 78 g
Protein: 44 g