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Chicken Rice Street Corn Bowl Recipe

This bowl is all about layering flavors—savory, smoky, creamy, and just the right amount of spice. It’s comfort food that won’t leave you feeling sluggish. So now, go ahead and cook something delicious tonight💖.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories 500 kcal

Ingredients
  

Ingredients You Gonna Need

For the Chicken:

  • 2 boneless skinless chicken breasts (or thighs for extra juiciness)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of ½ lime

For the Rice:

  • 1 cup white or brown rice jasmine or basmati work great
  • 2 cups chicken broth or water for a lighter option
  • 1 tablespoon butter or olive oil
  • ½ teaspoon salt

For the Street Corn:

  • 1½ cups corn fresh, canned, or frozen
  • 1 tablespoon butter
  • ½ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • 2 tablespoons mayonnaise or Greek yogurt for a lighter option
  • 2 tablespoons crumbled cotija cheese or feta as a substitute
  • Juice of ½ lime
  • 1 tablespoon chopped cilantro optional

Toppings (Optional but Highly Recommended!):

  • Extra crumbled cheese
  • Fresh cilantro
  • Sliced jalapeños
  • Avocado slices
  • Extra lime wedges

Instructions
 

How to Cook the Chicken Rice Street Corn Bowl: A Step-by-Step Guide

    Step 1: Prep Your Ingredients

    • Measure out everything so you’re not scrambling mid-cook.
    • Rinse the rice under cold water until the water runs clear.
    • Pat the chicken dry with paper towels (helps with browning!).

    Step 2: Cook the Rice

    • In a pot, bring 2 cups of chicken broth (or water) to a boil.
    • Stir in 1 cup of rice, 1 tablespoon butter, and ½ teaspoon salt.
    • Cover with a lid, reduce the heat to low, and let it simmer for 15 minutes (or follow your rice package instructions).
    • Once done, turn off the heat and let it sit (covered) for 5 minutes, then fluff with a fork.

    Step 3: Season and Cook the Chicken

    • In a small bowl, mix together chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
    • Rub this seasoning all over both sides of the chicken breasts (or thighs).
    • Heat 1 tablespoon olive oil in a pan over medium heat.
    • Place the chicken in the pan and cook for 5-6 minutes per side (until golden brown and cooked through).
    • Squeeze fresh lime juice over the chicken, remove it from the pan, and let it rest before slicing.

    Step 4: Make the Street Corn

    • In the same pan, melt 1 tablespoon butter over medium-high heat.
    • Add 1½ cups of corn and let it sit for 3-4 minutes until charred (stirring too often will prevent the char).
    • Stir in chili powder, smoked paprika, and salt. Cook for another minute.
    • Remove from heat and mix in 2 tablespoons mayo (or Greek yogurt), 2 tablespoons crumbled cotija cheese, lime juice, and chopped cilantro.

    Step 5: Assemble Your Bowl

    • Start with a base of fluffy rice.
    • Layer on the juicy, sliced chicken.
    • Spoon on that creamy, smoky street corn.
    • Add toppings—extra cheese, avocado, jalapeños, or a squeeze of lime.