Street Corn Chicken Rice Bowl

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Ingredients

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 cumin

Salt and pepper to taste

1 cup corn kernels (fresh or canned)

1/2 cup mayonnaise

1/4 cup crumbled cotija cheese

2 tablespoons fresh lime juice

1/4 cup chopped fresh cilantro

1 avocado, sliced

Lime wedges, for serving

Instructions

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer until tender, about 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken thighs, and season with chili powder, cumin, salt, and pepper. Cook for about 7-10 minutes or until the chicken is cooked through and golden brown. Remove from heat.

Make the Street Corn Sauce: In a medium bowl, mix together the corn, mayonnaise, lime juice, and half of the cotija cheese. Stir well until the corn is evenly coated. Set aside.

Assemble the Bowls: In serving bowls, start with a generous scoop of the fluffy jasmine rice. Top it with the cooked chicken. Spoon the street corn mixture over the chicken.

Garnish and Serve: Finish with slices of avocado, a sprinkle of the remaining cotija cheese, and a handful of fresh cilantro. Serve with lime wedges on the side for an extra zesty kick.

Prep Time: 15 mins | Total Time: 30 mins | Servings: 4