Description
A flavorful Mexican-inspired Rice Bowl featuring roasted street corn, tender chicken, and a creamy, tangy sauce with cotija cheese, fresh avocado, and cilantro. Perfect for a quick, satisfying weeknight dinner that’s both gluten-free and packed with protein.
Ingredients
Scale
Rice and Chicken
- 2 cups cooked white or brown rice
- 2 cups cooked chicken breast, diced or shredded
Corn and Sauce
- 2 cups frozen corn kernels, roasted or charred
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Toppings
- 1/2 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup green onions, sliced
Instructions
- Prepare the rice: Cook your choice of white or brown rice according to package instructions, then keep it warm while preparing the other ingredients.
- Char the corn: Heat a large skillet over medium-high heat. Add the frozen corn kernels and cook, stirring occasionally, until spots of the corn are nicely charred, about 5 minutes.
- Make the sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cayenne pepper if using, and a pinch of salt until smooth and well combined.
- Combine chicken and corn: Add the diced or shredded cooked chicken to the skillet with the charred corn. Toss and heat through, about 2-3 minutes.
- Mix with sauce: Stir in half of the prepared sauce with the chicken and corn mixture, ensuring everything is evenly coated.
- Assemble the bowls: Divide the warm rice into serving bowls. Top with the sauced chicken and corn mixture.
- Add toppings: Drizzle the remaining sauce over each bowl. Sprinkle with crumbled cotija cheese, chopped cilantro, diced avocado, and sliced green onions.
- Serve: Serve immediately, optionally with extra lime wedges for added tang.
Notes
- For a lighter, healthier substitute, use Greek yogurt in place of mayonnaise and sour cream.
- Grilled chicken can add an extra smoky flavor to the dish.
- Adjust the cayenne pepper quantity based on your spice preference.
- This recipe is naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 495
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 90 mg
