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- 1 cup jasmine rice - 2 cups chicken broth - 2 boneless, skinless chicken breasts - 1 teaspoon taco seasoning - 1 tablespoon olive oil - 1 cup grilled corn (fresh or frozen) - 1/2 cup cotija cheese, crumbled - 1/4 cup fresh cilantro, chopped - 1/2 red onion, diced - 1 avocado, sliced - 1 lime, cut into wedges - Salt and pepper to taste - Optional: hot sauce for a kick Choose jasmine rice for its fluffy texture. Look for chicken breasts that are fresh and firm. Select corn that is sweet and crisp, whether fresh or frozen. Cotija cheese adds a nice salty touch, so pick a good quality brand. Fresh cilantro should be bright green with no wilting. For the lime, choose one that feels heavy for its size. If you can't find jasmine rice, try basmati rice. You can swap chicken for turkey or tofu for a vegetarian option. If cotija is hard to find, feta cheese works well too. For a different flavor, use a mix of spices instead of taco seasoning. You can even use frozen corn if fresh isn’t in season. To cook the jasmine rice, start by boiling 2 cups of chicken broth in a medium pot. Once it boils, add 1 cup of jasmine rice. Lower the heat to low, cover the pot, and let it simmer for 15-20 minutes. When the rice is soft and the liquid is gone, fluff it with a fork. Set it aside to cool. While the rice cooks, season 2 boneless, skinless chicken breasts. Use taco seasoning, salt, and pepper for flavor. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook them for 6-7 minutes on each side. Check that the internal temperature is 165°F (75°C). After cooking, take the chicken out and let it rest before slicing. Next, it’s time to grill the corn. If you use fresh corn, grill it over medium-high heat. Turn it often until it gets a nice char. If you use frozen corn, sauté it in a skillet for about 5-7 minutes until it's hot and slightly charred. Set the corn aside once it’s ready. Now, let’s put everything together. Slice the rested chicken into strips. In a large bowl or individual bowls, start with a layer of jasmine rice. Add the grilled corn on top, followed by the sliced chicken. Then add diced red onion and avocado slices. Finally, sprinkle crumbled cotija cheese and fresh cilantro over everything. Don’t forget to add a lime wedge on the side for extra flavor. For a spicy kick, drizzle some hot sauce on top if you like. This Street Corn Chicken Rice Bowl is a feast for your eyes and taste buds. You can find the full recipe above. Enjoy your cooking! To cook chicken just right, start with good seasoning. Use taco seasoning for a burst of flavor. Heat olive oil in your skillet until hot. Add the chicken breasts and cook for 6-7 minutes on each side. Look for a nice golden color. Check the inside; it should reach 165°F. Rest the chicken for a few minutes before slicing. This keeps it juicy. Use fresh ingredients to boost taste. Grilled corn adds a sweet crunch. Cotija cheese gives a salty kick. Fresh cilantro brightens the dish. Red onion adds a bit of zing. For a spicy touch, try hot sauce. Lime wedges are perfect for squeezing over the top. They add freshness and acidity. You can serve this dish in bowls or plates. Start with a layer of fluffy jasmine rice. Add the grilled corn and sliced chicken on top. Finish with diced red onion, avocado, and cotija cheese. Sprinkle fresh cilantro over everything. Serve with lime wedges on the side. Enjoy your artful creation! For detailed steps, check out the Full Recipe. {{image_2}} You can make this dish vegetarian or vegan easily. Swap the chicken for grilled tofu or tempeh. Use vegetable broth instead of chicken broth for cooking the rice. You can also add more grilled veggies like bell peppers or zucchini. For a vegan twist, skip the cotija cheese or use a plant-based cheese alternative. This recipe is naturally gluten-free if you choose the right ingredients. Ensure your taco seasoning is gluten-free. Use a gluten-free soy sauce or tamari if you want extra flavor. Your jasmine rice is already gluten-free, so you're set there! You can change this bowl based on what is in season. In summer, add fresh tomatoes and corn. In winter, use roasted root veggies like sweet potatoes. Feel free to adjust the spices for your region. If you love heat, add jalapeños or chili powder to bring a local flavor. After you enjoy your Street Corn Chicken Rice Bowl, store leftovers in an airtight container. Make sure to cool the bowl first. Keep it in the fridge for up to three days. If you want to save it longer, consider freezing it. To reheat, take the bowl out of the fridge. You can use the microwave or the stove. If using a microwave, heat it in short bursts. Stir in between to warm it evenly. If you use the stove, add a splash of chicken broth to keep it moist. Heat it on low until warm. For freezing, pack the bowl tightly in a freezer-safe container. It can last up to two months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat as needed. Remember, some toppings like avocado and cheese may not freeze well. Add those fresh after reheating. You can find the Full Recipe for more detailed steps. A Street Corn Chicken Rice Bowl is a fun dish. It mixes rice, chicken, and corn. The corn is grilled and adds great flavor. You layer the rice, chicken, and corn in a bowl. You top it with cheese, cilantro, and avocado. It’s like eating street food at home! Yes, you can use brown rice. Brown rice has a nuttier taste and is healthier. Just know it takes longer to cook. You will need about 45 minutes for brown rice. Adjust the liquid to 2.5 cups for brown rice. To make it spicier, add hot sauce. You can also use spicy taco seasoning. Another idea is to add jalapeños. Slice them thin and mix them with the corn. Start with a little and taste as you go. This dish is balanced and filling. It has protein from chicken and fiber from rice and corn. A serving has about 500 calories. It has vitamins from avocado and cilantro. You can check the Full Recipe for more details on nutrition. This blog post provided a clear guide to making a Street Corn Chicken Rice Bowl. We discussed selecting quality ingredients, simple cooking methods, and many helpful tips. You can easily adapt the recipe for different diets and store leftovers wisely. Remember, cooking is about fun and sharing. Use these insights to enjoy every bite. Now, grab your ingredients and start cooking. Your delicious meal awaits!

Street Corn Chicken Rice Bowl

Discover the deliciousness of a Street Corn Chicken Rice Bowl, an easy recipe that combines fluffy jasmine rice, seasoned chicken, and grilled corn for a flavor-packed meal. Topped with creamy avocado, crumbled cotija cheese, and fresh cilantro, this vibrant dish is sure to impress!
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Ingredients
  

1 cup jasmine rice

2 cups chicken broth

2 boneless, skinless chicken breasts

1 teaspoon taco seasoning

1 tablespoon olive oil

1 cup grilled corn (fresh or frozen)

1/2 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

1/2 red onion, diced

1 avocado, sliced

1 lime, cut into wedges

Salt and pepper to taste

Optional: hot sauce for a kick

Instructions
 

Cook the Rice: In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the jasmine rice, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

    Prepare the Chicken: While the rice is cooking, season both sides of the chicken breasts with taco seasoning, salt, and pepper. Heat the olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until they are golden brown and the internal temperature reaches 165°F (75°C). Remove from the skillet and let rest.

      Grill the Corn: If using fresh corn, grill the corn over medium-high heat, turning occasionally until charred. If using frozen, sauté in a skillet for 5-7 minutes until heated through and slightly charred. Set aside.

        Assembly Time: Slice the rested chicken into strips. In a large bowl or individual serving bowls, layer the fluffy jasmine rice, followed by the grilled corn, sliced chicken, diced red onion, and avocado.

          Finishing Touches: Sprinkle the cotija cheese and fresh cilantro over each bowl, adding a lime wedge on the side to squeeze over the top for flavor. Drizzle with hot sauce if desired.

            Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4