Go Back
The Street Corn Chicken Rice Bowl is a vibrant and nourishing meal that combines the best of multiple culinary worlds. With a delightful blend of flavors and textures, this dish brings together the sweet crunch of grilled corn, the hearty satisfaction of grilled chicken, and a medley of fresh vegetables, creating a colorful feast for both the eyes and palate. As we navigate the ever-evolving landscape of food trends, rice bowls have surged in popularity, celebrated for their versatility and the ability to incorporate wholesome ingredients. The Street Corn Chicken Rice Bowl fits seamlessly into this trend, making it an ideal choice for family dinners or meal prep for the week ahead.

Street Corn Chicken Rice Bowl

Elevate your dinner game with this delightful Street Corn Chicken Rice Bowl! Featuring fluffy jasmine rice cooked in rich chicken broth, tender sliced grilled chicken, and a vibrant mix of sautéed corn and red bell pepper, this dish is bursting with flavor. Topped with creamy avocado, crumbled queso fresco, and a sprinkle of fresh cilantro, it’s a perfect blend of textures and tastes. Quick to prepare and totally satisfying, this bowl is sure to become a family favorite!
Print Recipe Pin Recipe

Ingredients
  

1 cup jasmine rice

2 cups chicken broth

1 lb grilled chicken breast, sliced

2 cups corn kernels (fresh or frozen)

1 red bell pepper, diced

1/4 cup red onion, finely chopped

1 avocado, diced

1/2 cup cilantro, chopped

1 cup queso fresco, crumbled

Juice of 2 limes

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper, to taste

Optional toppings: lime wedges, hot sauce

Instructions
 

Cook the Rice: In a medium saucepan, bring the chicken broth to a boil. Add the jasmine rice, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

    Prepare the Street Corn: In a large skillet, heat the olive oil over medium heat. Add the corn kernels and diced red bell pepper. Sauté for about 5-7 minutes until the corn is slightly charred and the bell pepper is tender.

      Season the Mixture: Stir in the red onion, smoked paprika, chili powder, lime juice, salt, and pepper. Cook for an additional 2-3 minutes until everything is well combined and heated through.

        Assemble the Bowl: In serving bowls, layer the cooked jasmine rice, followed by the street corn mixture. Top each bowl with sliced grilled chicken, diced avocado, and crumbled queso fresco.

          Garnish and Serve: Sprinkle freshly chopped cilantro on top and serve with lime wedges and hot sauce, if desired.

            Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4