Flavorful Street Corn Chicken Rice Bowl
Create a flavorful street corn chicken rice bowl with creamy cotija sauce, jalapeños, and lime for a zesty, satisfying dinner in under 45 minutes.
Equipment
- medium saucepan
- large skillet
- large mixing bowl
- small bowl
- whisk
- spatula
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
For the Rice
- 1.5 cups long-grain white rice
- 3 cups low-sodium chicken broth
- 1 tsp kosher salt
For the Chicken
- 1.25 pounds boneless chicken pieces
- 2 tbsp pure olive oil
- 1 tsp chili powder
- 0.5 tsp ground cumin
- 0.25 tsp garlic powder
For the Sauce and Assembly
- 0.25 cup mayonnaise
- 0.25 cup sour cream
- 0.5 cup crumbled cotija cheese
- 2 tsp lime zest
- 2 tbsp fresh lime juice
- 0.5 tsp smoked paprika
- 1 can whole kernel corn, drained 15-ounce can
- 1 medium jalapeño seeded and finely chopped
- 0.25 cup fresh cilantro finely chopped
- 1 large lime cut into wedges for serving
Instructions
- Combine the white rice, chicken broth, and kosher salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes. Remove from the heat and let it stand, covered, for 5 minutes to finish absorbing the liquid. The rice should be tender and fluffy.
- While the rice cooks, pat the boneless chicken pieces dry with paper towels. In a small bowl, mix the chili powder, ground cumin, and garlic powder. Rub this spice mixture evenly over all sides of the chicken pieces.
- Heat the pure olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken pieces. Cook for 6 to 7 minutes per side, until the chicken is cooked through and the exterior is golden brown and nicely charred in spots. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into bite-sized strips.
- In a large mixing bowl, make the sauce by whisking together the mayonnaise, sour cream, crumbled cotija cheese, lime zest, fresh lime juice, and smoked paprika until smooth and well combined.
- To the bowl with the sauce, add the cooked rice, drained corn, finely chopped jalapeño, and sliced chicken. Gently fold everything together with a spatula until the rice and chicken are evenly coated in the creamy sauce.
- Divide the mixture among serving bowls. Garnish with the finely chopped fresh cilantro and serve immediately with lime wedges on the side for squeezing over the top.
Notes
Let the rice stand covered to finish absorbing liquid. Rest the chicken before slicing for juicier results.