Go Back
In recent years, rice bowls have surged in popularity, becoming a staple in modern cuisine. These bowls, typically combining grains, proteins, and vibrant vegetables, offer a delightful and satisfying meal option that caters to a wide range of tastes and dietary preferences. Whether enjoyed as a quick lunch or a hearty dinner, rice bowls are the perfect canvas for culinary creativity.

Flavor-packed Street Corn Chicken Rice Bowl

Discover the Flavor-Packed Street Corn Chicken Rice Bowl, a vibrant and satisfying meal that's perfect for any occasion. This delicious dish combines juicy chicken thighs, sweet corn, fresh veggies, and fluffy jasmine rice, topped with creamy avocado and salty Cotija cheese. Quick to prepare and easy to customize, it's a nutritious option that appeals to all tastes. Enjoy this colorful bowl that's sure to impress family and friends!
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken thighs

1 cup jasmine rice

2 cups chicken broth

1 can (15 oz) sweet corn, drained

1 red bell pepper, diced

1/2 red onion, finely chopped

1 avocado, diced

1/4 cup cilantro, chopped

1 lime, juiced

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1/2 cup cotija cheese, crumbled

Olive oil for cooking

Instructions
 

Prepare the Chicken: In a small bowl, mix together chili powder, smoked paprika, garlic powder, salt, and pepper. Rub this seasoning mix all over the chicken thighs.

    Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 7-8 minutes on each side or until fully cooked and golden brown. Remove from heat and let rest for 5 minutes before slicing.

      Cook the Rice: In a medium saucepan, combine jasmine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes, or until the rice is cooked and all the liquid is absorbed. Remove from heat and fluff with a fork.

        Prepare the Corn Mix: In the same skillet used for the chicken, add a bit more olive oil if necessary, and sauté the red onion and diced red bell pepper until softened, about 3-4 minutes. Stir in the drained sweet corn and cook for an additional 2 minutes to heat through. Squeeze half of the lime juice over the mixture and season with salt and pepper.

          Assemble the Bowls: In each serving bowl, start with a base of fluffy jasmine rice. Top with sliced chicken, corn and bell pepper mixture, diced avocado, and a sprinkle of cotija cheese.

            Garnish: Finish with fresh cilantro, a squeeze of the remaining lime juice, and additional cotija cheese if desired.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4