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–+ servings
A delicious street corn chicken rice bowl topped with crumbled cheese, cilantro, and a lime wedge.

Street Corn Chicken Rice Bowl

A creamy one-pan weeknight dinner with chicken, rice, and street corn flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Rice
  • 1 cup white rice
  • 2 cups chicken broth
  • 1 cup corn kernels fresh or frozen
For the Sauce
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 tbsp lime juice
  • 0.5 tsp garlic powder
For Topping
  • 0.25 cup crumbled cotija cheese
  • 2 tbsp chopped cilantro
  • 1 tbsp chili powder
  • 1 lime cut into wedges

Equipment

  • Large skillet
  • Mixing bowl

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with chili powder, cumin, salt, and black pepper. Cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
  2. In the same skillet, add rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Stir in corn kernels, cover, and cook for 5 more minutes.
  4. In a small bowl, mix sour cream, mayonnaise, lime juice, and garlic powder.
  5. Return chicken to the skillet. Pour sauce over the chicken and rice, stirring to combine.
  6. Top with cotija cheese, cilantro, chili powder, and lime wedges.

Nutrition

Calories: 520kcalCarbohydrates: 55gProtein: 32gFat: 20gSaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 10mgCalcium: 15mgIron: 2mg

Notes

Serve immediately while warm. You can substitute feta cheese if cotija is unavailable.

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