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- 1 cup jasmine rice - 2 cups chicken broth - 1 lb boneless, skinless chicken thighs - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1/2 cup red onion, diced - 2 cloves garlic, minced - 1 tablespoon smoked paprika - 1 teaspoon cumin - Salt and pepper to taste - 1/2 cup cotija cheese, crumbled - 1 avocado, sliced - 1/4 cup fresh cilantro, chopped - Juice of 1 lime This recipe makes a vibrant and tasty Street Corn Chicken Rice Bowl. Each ingredient adds its own flair. The jasmine rice serves as a soft base. The chicken thighs add rich protein. Corn gives a sweet crunch, while peppers and onions bring color and flavor. Using chicken broth instead of water makes the rice more flavorful. The spices like smoked paprika and cumin add warmth and depth. They transform simple chicken into a tasty star. For toppings, cotija cheese adds a salty kick. Avocado offers creaminess, while cilantro adds a fresh touch. The lime juice ties everything together, giving it a bright finish. Try this recipe for a delightful meal that is easy to make. You can find the Full Recipe to guide you through each step. Enjoy the flavors and colors that this dish brings to your table! Start by rinsing 1 cup of jasmine rice in cold water. This helps remove extra starch. Keep rinsing until the water runs clear. In a medium saucepan, combine the rice with 2 cups of chicken broth. This adds flavor. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes or until the rice is tender. After that, remove it from heat and let it sit for 5 minutes. Fluff the rice with a fork to make it light. While the rice cooks, season 1 pound of boneless, skinless chicken thighs. Use smoked paprika, cumin, salt, and pepper for a great taste. Mix it well so every piece is coated. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 6-7 minutes on each side. Cook until each piece is golden brown and fully cooked. This is key for flavor. Remove the chicken from the heat and let it rest for a few minutes. After resting, slice the chicken into bite-sized pieces. In the same skillet, add 1/2 cup of diced red onion, 1 diced red bell pepper, and 2 minced garlic cloves. Cook these for about 3-4 minutes. You want the veggies to be tender but not mushy. After that, add 1 cup of corn kernels. Cook for another 2-3 minutes, stirring often to mix the flavors. Now, it's time to layer the bowls. Start with a base of the fluffy rice. Then, add the sliced chicken and the sautéed vegetables on top. Make sure to spread everything evenly for a nice presentation. For the final touch, sprinkle 1/2 cup of crumbled cotija cheese over the top. Then, add slices of 1 avocado and a sprinkle of 1/4 cup chopped fresh cilantro. Squeeze the juice of 1 lime over everything for a burst of flavor. This adds freshness and a zesty kick. Enjoy your savory street corn chicken rice bowl delight! To make fluffy jasmine rice, rinse it well. This removes extra starch. Use chicken broth instead of water for a richer taste. When cooking, bring it to a boil first. Then, lower the heat and cover it tightly. Let it simmer for 15 minutes without lifting the lid. After that, let it rest for 5 minutes. Fluff it gently with a fork to keep it light. To avoid mushy rice, be careful not to overcook it. Follow the cooking times closely. Make sure the pot is covered while it simmers. This traps steam and helps the rice cook evenly. If you see water left after the time, cook it a little longer. For juicy chicken, season it well before cooking. Use smoked paprika and cumin for great flavor. Heat olive oil in a skillet until it's hot. Cook the chicken thighs until they are golden brown on both sides. This gives a nice crust. Let the chicken rest for a few minutes after cooking. Resting allows the juices to settle. This keeps the chicken moist when you slice it. Use fresh, colorful vegetables for the best taste. Red bell pepper and corn add sweetness. Diced red onion gives a nice crunch. You can also add zucchini or squash for variety. When seasoning veggies, taste as you go. Adjust salt, pepper, and spices as needed. This way, you can find the perfect balance. Remember, fresh herbs like cilantro add a pop of flavor at the end. {{image_2}} You can easily switch the chicken for shrimp or tofu. Shrimp cooks fast and adds a sweet taste. Just sauté it for 3-4 minutes until pink. For tofu, use firm or extra-firm. Press it to remove moisture, then cut it into cubes. Sauté the cubes in olive oil until golden and crispy. Both options keep the dish tasty and fun. Want to spice things up? Add spices like chili powder or cayenne for heat. Fresh herbs such as parsley or oregano can brighten the dish. You can also mix in lime zest to give a fresh burst. These small changes can make a big difference in your meal. You can make this dish vegan by switching to plant-based ingredients. Use vegetable broth instead of chicken broth. For protein, add black beans or lentils. Top it with vegan cheese or skip the cheese altogether. Load it with fresh veggies like zucchini or mushrooms for extra texture and flavor. Enjoy a delicious vegan street corn rice bowl! For the full recipe, check out the detailed instructions above. To keep your Street Corn Chicken Rice Bowl fresh, cool it down quickly. Spread the leftovers in a shallow dish. This helps the heat escape. Once cooled, place the dish in the fridge. Make sure to cover it tightly with plastic wrap or a lid. This keeps out air and moisture. You can store the bowl for up to four days. If you want to save it longer, consider freezing it. Divide the food into portions and use freezer-safe bags. Don’t forget to label them with the date! To enjoy your leftovers, reheat them safely. The best way is to use the microwave. Place the food in a microwave-safe bowl. Add a splash of water to keep it moist. Cover the bowl with a microwave-safe lid or plate. Heat it in short bursts, checking every minute. Stir well to ensure even heating. You can also reheat it on the stove. Just add a little oil to a pan. Warm it over medium heat until hot, stirring often. For your ingredients, proper storage is key. Keep jasmine rice in a cool, dry place. A sealed container works well. Chicken broth should stay in the fridge after opening. Use it within a week or freeze it in ice cube trays. For the corn, store it in a bag in the freezer if you’re not using fresh. Fresh veggies like bell pepper and onion last about a week in the fridge. Check for signs of spoilage often. Always store cotija cheese in an airtight container. This keeps it fresh for up to two weeks. To make this dish gluten-free, swap out the chicken broth for vegetable broth. Check that your broth is gluten-free. Use gluten-free sauces or seasonings as needed. Jasmine rice is gluten-free, so you can keep that as is. Absolutely! To meal prep, cook a large batch of rice and chicken. Store them in separate containers. You can also pre-chop your veggies. This helps save time on busy days. Reheat everything before serving. Keep your toppings fresh for best flavor. If you can’t find cotija cheese, try feta or queso fresco. Both add a salty flavor. For a vegan option, use cashew cheese or nutritional yeast. These alternatives can give a nice taste without dairy. This recipe has a mild spice level. The smoked paprika and cumin add warmth but not heat. If you like it spicier, add jalapeños or chili powder. You can also use hot sauce as a topping for extra kick. This dish combines wholesome ingredients like jasmine rice, chicken, and fresh veggies. You learned how to cook each part step by step. I provided tips to help you perfect the textures and flavors. Remember, you can switch proteins and adapt ingredients to fit your taste. Enjoy your delicious creation, and don’t forget to make it your own! Experimentation is key to finding the best version for you. Happy cooking!

Street Corn Chicken Rice Bowl

Discover the delicious flavors of a Street Corn Chicken Rice Bowl with this easy recipe! Made with jasmine rice, tender chicken thighs, vibrant veggies, and topped with creamy avocado and cotija cheese, this dish is perfect for any meal. In just 40 minutes, you can serve up a hearty bowl that everyone will love. Click to explore the full recipe and bring this tasty meal to your table tonight!
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Ingredients
  

1 cup jasmine rice

2 cups chicken broth

1 lb boneless, skinless chicken thighs

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1/2 cup red onion, diced

2 cloves garlic, minced

1 tablespoon smoked paprika

1 teaspoon cumin

1 tablespoon olive oil

Salt and pepper to taste

1/2 cup cotija cheese, crumbled

1 avocado, sliced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

    Prepare the Chicken: While the rice is cooking, season the chicken thighs with smoked paprika, cumin, salt, and pepper.

      Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let rest for a few minutes before slicing.

        Sauté the Vegetables: In the same skillet, add the diced red onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables are tender, then add the corn. Cook for an additional 2-3 minutes, stirring occasionally.

          Assemble the Bowls: In serving bowls, layer the fluffy rice on the bottom. Top with sliced chicken, sautéed vegetables, and a generous sprinkle of crumbled cotija cheese.

            Finish and Serve: Add sliced avocado, chopped cilantro, and a squeeze of lime juice over the top for extra flavor.

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