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- 2 cups cooked white rice - 1 lb boneless, skinless chicken thighs, diced - 1 cup corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 2 tablespoons olive oil - 1 tablespoon fresh lime juice - 1/4 cup fresh cilantro, chopped - 1/2 cup feta cheese, crumbled - Salt and pepper to taste - Optional: slices of avocado, lime wedges, and tortilla chips for serving I love using brands that focus on quality. For chicken, I recommend buying organic or free-range options if available. They taste better and are often more humane. For corn, I prefer frozen kernels. They are sweet and easy to use. If you can't find feta cheese, queso fresco works well too. It gives a similar creamy flavor. When choosing fresh ingredients, look for bright colors and firm textures. For peppers, they should feel heavy and have smooth skin. Corn should smell sweet and have a nice golden color. For herbs like cilantro, check that the leaves are vibrant and not wilting. Fresh garlic should be firm with no soft spots. Always check expiration dates on packaged items for the best taste. {{ingredient_image_2}} First, heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the diced chicken thighs. Season the chicken with smoked paprika, cumin, salt, and pepper. Cook for 5-7 minutes until the chicken turns golden brown. When done, take the chicken out and set it aside. Next, in the same skillet, add the other tablespoon of olive oil. Toss in the chopped red onion and minced garlic. Stir often for about 2-3 minutes until the onions become translucent. Now, add the diced red bell pepper and corn kernels. Sauté this mix for another 3-4 minutes. You want the vegetables to soften and their flavors to come alive. Return the cooked chicken to the skillet. Stir to mix it with the veggies. Drizzle fresh lime juice over everything and mix well to combine all the flavors. To serve, divide the cooked white rice into serving bowls. Top each bowl with the chicken and vegetable mix. Make sure to distribute it evenly. Finally, garnish with fresh cilantro and crumbled feta cheese. For extra flair, add slices of avocado and lime wedges. Serve with tortilla chips for a nice crunch. Prep time is about 15 minutes, and the total cooking time is 30 minutes. Use medium heat to cook the chicken and vegetables. Stir often to prevent sticking and burning. Make sure the chicken is cooked through. The internal temperature should reach 165°F. This ensures it is safe and tender. One mistake is overcooking the chicken. Watch it closely so it stays juicy. Another mistake is not seasoning enough. Seasoning brings out the flavors. Don’t skip the salt and pepper. Lastly, avoid cooking on high heat. This can burn the garlic and onion. Medium heat gives the best results. To make the best chicken, use boneless, skinless thighs. They stay juicy and tender. Season the chicken well with smoked paprika and cumin. This adds depth to the taste. Cook the chicken over medium heat to avoid burning. Make sure all pieces are golden brown. This should take about 5-7 minutes. Remove the chicken once it's fully cooked. This keeps it moist and flavorful. Brighten up your dish with fresh lime juice. It adds a zesty kick! Use fresh corn kernels if you can. They give a sweet crunch. Adding diced red bell pepper boosts color and nutrition. Don’t skip the feta cheese; it adds creaminess. You can also mix in some avocado slices for extra richness. For a spicy twist, add jalapeños or chili powder. To serve, start with a base of cooked white rice. This helps soak up all the flavors. Top the rice with the chicken and veggie mix. Make it look colorful! Sprinkle fresh cilantro on top for a pop of green. Crumbled feta cheese adds a nice finish. Serve with lime wedges and tortilla chips on the side. This gives your dish a fun crunch! Pro Tips Use Fresh Corn: Fresh corn adds a sweet and crisp texture to the dish. If using frozen or canned corn, make sure to drain and rinse it to remove any excess sodium. Marinate the Chicken: For even more flavor, consider marinating the chicken thighs in lime juice, garlic, and spices for 30 minutes before cooking. Customize Your Toppings: Feel free to add your favorite toppings such as jalapeños, sour cream, or hot sauce to customize your bowls to your taste. Serve with Tortilla Chips: The crunch of tortilla chips complements the creamy feta and the tender chicken, making for a delightful textural contrast in each bite. {{image_4}} You can easily make this dish vegetarian or vegan. Swap the chicken for diced firm tofu or tempeh. Both add great texture and soak up flavors well. Use vegetable broth instead of chicken broth for a richer taste. Instead of feta cheese, try a vegan cheese or avocado for creaminess. This makes the dish plant-based while still being filling and tasty. If you want to change the protein, there are many choices. Shrimp or fish can add a fun twist. Cook the shrimp until pink, or grill the fish for a smoky flavor. You can also use beans, like black beans or chickpeas. They add protein and fiber, making the dish hearty and satisfying. For a spicy kick, add jalapeños or a dash of hot sauce. You can mix in some chili powder or cayenne pepper when cooking the chicken. If you prefer a sweet touch, add a tablespoon of honey or maple syrup. This balance of sweet and savory will delight your taste buds. Feel free to experiment with spices and toppings to find your perfect flavor. To store leftovers, let the bowls cool first. Place the rice and chicken mix in airtight containers. Keep the toppings, like cilantro and feta, separate. This keeps everything fresh. Store in the fridge for up to three days. For freezing, use freezer-safe containers. Cool the dish before placing it inside. Don’t freeze the fresh toppings—add those later. The bowls can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat leftovers in a microwave or on the stove. If using a microwave, cover the bowl to keep moisture. Heat in intervals of 1-2 minutes, stirring in between. On the stove, warm over low heat until hot. Add a splash of lime juice for extra flavor. Enjoy your tasty meal! You can serve many tasty sides with these bowls. Here are some ideas: - Slices of avocado add creaminess. - Lime wedges brighten the dish. - Tortilla chips give a crunchy texture. - A fresh salad can balance the meal. - Mexican-style beans offer extra protein. These sides make your meal more fun and flavorful. Meal prep is easy with this recipe. Here are some quick tips: - Cook the chicken and veggies ahead of time. - Store them in separate containers. - Cook the rice in advance too. - Keep all items in the fridge. When ready to eat, just heat and combine. This saves time during busy days. Yes, you can make this dish ahead of time. Here’s how: - Prepare the chicken and veggies a day before. - Store them in the fridge in an airtight container. - Cook the rice fresh for best taste. You can also freeze the chicken and veggies. Just thaw them in the fridge overnight before reheating. This dish tastes great even after a day or two! In this post, we covered the key elements for cooking amazing Street Corn Chicken Rice Bowls. We discussed essential ingredients, cooking steps, and common mistakes to avoid. I shared tips for perfecting flavors and presentation. Then, we explored variations for different diets and preferences. Finally, we talked about how to store leftovers and reheating tips. By using this guide, you can make a great dish that everyone will love!

Street Corn Chicken Rice Bowls

A delicious and vibrant bowl featuring chicken, corn, and fresh vegetables served over rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups cooked white rice
  • 1 lb boneless, skinless chicken thighs, diced
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 unit red bell pepper, diced
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1 4 cup fresh cilantro, chopped
  • 1 2 cup feta cheese, crumbled
  • 1 to taste Salt and pepper
  • 1 unit Optional: slices of avocado, lime wedges, and tortilla chips for serving

Instructions
 

  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced chicken thighs. Season the chicken with smoked paprika, cumin, salt, and pepper. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside on a plate.
  • In the same skillet, add the remaining tablespoon of olive oil. Add the chopped red onion and minced garlic, stirring frequently. Sauté for approximately 2-3 minutes until the onions are translucent and fragrant.
  • Incorporate the diced red bell pepper and corn kernels into the skillet. Continue to sauté the mixture for an additional 3-4 minutes, allowing the vegetables to soften and develop their flavors.
  • Return the cooked chicken to the skillet, stirring to combine it evenly with the sautéed vegetables. Drizzle the fresh lime juice over the mixture and stir again, ensuring all ingredients are well mixed.
  • To assemble your bowls, begin by dividing the cooked white rice equally among serving bowls. Top the rice with the chicken and vegetable mixture, distributing generously.
  • Finish by garnishing each bowl with a sprinkle of fresh cilantro and crumbled feta cheese for a burst of flavor. For added freshness, include avocado slices and lime wedges on the side. Serve with tortilla chips for an extra crunch that will elevate your meal.

Notes

For added freshness, include avocado slices and lime wedges on the side.
Keyword chicken, easy dinner, rice bowls, street corn