Street Corn Chicken Rice Bowl

$- 2 cups cooked jasmine rice - 1 pound boneless, skinless chicken thighs, diced - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1 tablespoon olive oil - 1 lime, juiced - 1/2 cup crumbled feta cheese - Fresh cilantro, chopped, for garnish - Salt and pepper to taste When choosing produce, look for bright colors. This means the veggies are fresh and full of flavor. For corn, choose ears that feel firm and heavy. Look for kernels that are plump and milky. Bell peppers should be smooth and firm. Avoid any that are wrinkled or have dark spots. Red onions should be firm with no soft spots. Fresh garlic should feel hard and dry. You can easily swap ingredients to fit your diet. If you want a vegetarian option, use chickpeas instead of chicken. For a vegan dish, skip the feta cheese or use a plant-based version. If you cannot find jasmine rice, try brown rice or quinoa. If you dislike cumin, you can use chili powder for a different taste. {{ingredient_image_1}} Start by heating olive oil in a large skillet over medium heat. Dice the chicken thighs into bite-sized pieces. Season the chicken with salt, pepper, smoked paprika, and cumin. Add the chicken to the hot skillet. Cook it for about 7 to 10 minutes, stirring often. You want it to be golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add the diced red onion, minced garlic, and diced red bell pepper. Sauté them for about 3 to 4 minutes until the onion looks clear and the peppers soften. Then, stir in the corn kernels, whether fresh or frozen. Cook everything for an additional 2 to 3 minutes until the corn is hot. Now, return the cooked chicken to the skillet with the veggies. Squeeze fresh lime juice over the mixture. Stir everything to combine well. Let it cook for another 2 minutes for the flavors to mix. For serving, layer cooked jasmine rice in bowls. Top each bowl with the chicken and corn mixture. Finish by sprinkling crumbled feta cheese and fresh cilantro on top. Serve lime wedges on the side for an extra burst of flavor. To get juicy chicken thighs, use boneless and skinless pieces. They cook well and stay moist. First, season the chicken with salt and pepper. Add smoked paprika and cumin for extra flavor. Heat olive oil in a skillet over medium heat. Cook the chicken for 7-10 minutes. It should be golden brown and no longer pink inside. Always check the chicken with a fork to make sure it’s done. Seasoning makes a big difference in taste. Start with salt and pepper; they are key. Try smoked paprika for a smoky touch. Cumin adds warmth and depth. You can also squeeze fresh lime juice over the chicken and veggies. This brightens the flavors and adds a fresh zing. Feel free to adjust the spices to match your taste. Make your dish eye-catching. Start with a base of jasmine rice in a bowl. Next, add the chicken and corn mixture on top. Sprinkle crumbled feta cheese over the dish. It adds a nice contrast with its creamy texture. Finish with a sprinkle of fresh cilantro for color. Serve lime wedges on the side for extra flavor. A well-presented bowl makes every meal feel special. Pro Tips Use Fresh Corn: If available, use fresh corn for a sweeter, crunchier texture that enhances the dish's flavor. Marinate the Chicken: For more flavor, marinate the chicken in lime juice, smoked paprika, and cumin for at least 30 minutes before cooking. Customize the Toppings: Feel free to add your favorite toppings like avocado, jalapeños, or a drizzle of hot sauce for extra zest. Make it Vegan: Substitute chicken with chickpeas or tofu for a delicious plant-based version of this rice bowl. {{image_2}} You can easily make this dish vegetarian or vegan. For a vegetarian version, replace chicken with black beans or chickpeas. This adds protein and fiber. For vegan options, use the same beans and skip the feta. You can use avocado for a creamy texture. The lime juice and spices will still give you a great flavor. While jasmine rice is the base of this bowl, you have many choices. Brown rice adds a nutty flavor and is more filling. Quinoa is another great option. It is gluten-free and packs in protein. Cauliflower rice is perfect if you want a low-carb choice. Each grain brings its own taste and texture. Toppings can make your meal more exciting! Consider adding fresh avocado slices for creaminess. Jalapeños will give it a spicy kick. You can also sprinkle on some lime zest for an extra burst of flavor. If you love crunch, try crushed tortilla chips or pumpkin seeds. Each topping can change the dish in a fun way. To store leftovers, let the dish cool down first. Place the chicken rice bowl in an airtight container. You can keep it in the fridge for up to three days. If you want to store it longer, freeze it for up to three months. Just remember to label the container with the date. Reheat the leftovers in the microwave. Use a microwave-safe bowl and cover it with a lid. Heat for about two to three minutes, stirring halfway. If frozen, let it thaw in the fridge overnight. Then, reheat as stated. You can also heat it on the stovetop. Just add a splash of water in a pan and warm it over medium heat. Stir often until hot. Meal prep is easy with this recipe. You can cook the chicken and veggies ahead of time. Store them separately from the rice. This way, they stay fresh longer. Portion the rice, chicken, and veggies into single servings. This helps you grab a meal quickly. You can also prep the sauce with lime juice and feta in advance. Just mix it in when you’re ready to eat. Yes, you can use frozen corn. It is just as good as fresh corn. When you cook it, make sure to heat it well. Add it to the skillet with the other veggies. This way, it warms up and mixes well with the flavors. If you don't have feta cheese, try using goat cheese or queso fresco. Both add a nice tang. You can also use shredded cheddar for a different taste. Each choice will change the flavor a bit, so pick what you like best. To spice up your bowl, add some chopped jalapeños or a dash of hot sauce. You can also use spicy salsa or sprinkle cayenne pepper. Start with a little, then add more if you want. Taste as you go to find your perfect heat level. Now you have a clear path to create a tasty dish. We covered the best fresh ingredients, how to prep chicken, and cook veggies. I shared tips for better flavor and presentation. You can also explore fun variations, like vegan options. Storing leftovers and reheating them properly will save time. Remember, cooking is about joy and creativity. Use these tips to make your meals more enjoyable and efficient.$

Street Corn Chicken Rice Bowl

A delicious and vibrant rice bowl featuring seasoned chicken, corn, and fresh vegetables, topped with feta and cilantro.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

2 cups cooked jasmine rice
1 pound boneless, skinless chicken thighs, diced
1 cup corn kernels (fresh or frozen)
1 whole red bell pepper, diced
0.5 whole red onion, finely chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon cumin
1 tablespoon olive oil
1 whole lime, juiced
0.5 cup crumbled feta cheese
to taste fresh cilantro, chopped, for garnish
to taste salt and pepper

Instructions

In a large skillet, heat olive oil over medium heat. Season the diced chicken with salt, pepper, smoked paprika, and cumin. Add the chicken to the skillet and cook for about 7-10 minutes, or until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the red onion, garlic, and red bell pepper. Sauté for about 3-4 minutes, or until the onion is translucent and the peppers are softened. Stir in the corn and cook for an additional 2-3 minutes until heated through.
Return the cooked chicken to the skillet with the vegetables. Squeeze fresh lime juice over the mixture and stir to combine. Cook for another 2 minutes to let the flavors meld together.
In serving bowls, layer cooked jasmine rice as the base. Top with the chicken and corn mixture.
Sprinkle crumbled feta cheese on top and garnish with fresh cilantro. Serve lime wedges on the side for extra zest.

Notes

Feel free to customize with your favorite toppings.

Keyword chicken, easy dinner, rice bowl, street corn