Description
A vibrant and flavorful Chicken Street Corn Rice Bowl featuring tender shredded chicken, sweet corn, bell peppers, and zesty lime-cilantro dressing, spiced with chili powder and cumin. This quick and easy meal combines colorful ingredients and bold flavors for a satisfying two-serving dish ready in just 25 minutes.
Ingredients
Scale
Main Ingredients
- 1 cup cooked rice
- 1 cup shredded chicken
- 1 cup corn kernels
- 1/2 cup diced bell pepper
- 1/4 cup chopped cilantro
- 1/4 cup lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt to taste
- Black pepper to taste
Instructions
- Cook rice: Prepare 1 cup of rice according to package instructions until tender and fluffy. Set aside.
- Combine ingredients: In a skillet over medium heat, add shredded chicken, corn kernels, diced bell pepper, chili powder, cumin, salt, and black pepper. Stir to combine well.
- Heat mixture: Cook the chicken and vegetable mixture, stirring occasionally, until everything is heated through and the bell pepper is slightly softened, about 5-7 minutes.
- Add fresh flavors: Remove from heat and stir in fresh lime juice and chopped cilantro to brighten the dish with a zesty and herbal note.
- Serve: Spoon the warm chicken and corn mixture over the cooked rice and serve immediately for a wholesome and flavorful meal.
Notes
- For extra spice, add a pinch of cayenne pepper or hot sauce.
- Use fresh corn kernels for a sweeter taste when in season.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to substitute shredded chicken with grilled chicken or rotisserie chicken for convenience.
- Adding avocado slices or a drizzle of sour cream can complement the flavors well.
