![- 2 cups cooked jasmine rice - 2 medium chicken breasts, diced - 1 cup corn kernels (fresh or frozen) - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 tablespoon extra virgin olive oil - 2 tablespoons unsalted butter - 1/2 cup cotija cheese, crumbled - 1/4 cup fresh cilantro, finely chopped - 1 lime, juiced - Salt and pepper to taste - Optional: sliced jalapeños The main ingredients create a solid base for this dish. Jasmine rice adds sweetness and texture. Chicken gives protein and heartiness. Corn brings a crunchy, sweet pop. Chili powder and cumin add warmth and depth to your bowl. The flavor enhancers elevate your dish. Extra virgin olive oil provides healthy fats and richness. Butter adds a creamy touch to the corn. Cotija cheese brings saltiness and a crumbly texture that ties it all together. Finally, fresh elements like cilantro and lime brighten the dish. They add a burst of flavor and color. Salt and pepper are essential for balancing all the tastes. If you like spice, jalapeños can give your meal a kick. If you want to dive into the full recipe, don't miss the chance to try my Zesty Chicken Rice Bowl with Roasted Street Corn! First, season the diced chicken. Use salt, pepper, chili powder, and cumin. Mix well so each piece gets coated. Next, heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken. Cook for 6-8 minutes, stirring occasionally. The chicken should turn golden brown and reach an internal temperature of 165°F. Once done, take the skillet off the heat and set the chicken aside. In the same skillet, add unsalted butter. Let it melt fully. Then, add the corn kernels. Stir them often. Cook for about 5-7 minutes. This time allows the corn to get charred marks. Season with salt, pepper, and half of the lime juice. Mix well and remove from heat. Now, grab a large serving bowl. Start with a layer of cooked jasmine rice. Then, add the sautéed chicken on top. Finally, evenly distribute the roasted street corn mixture over everything. Sprinkle crumbled cotija cheese over the dish. Next, add chopped cilantro for freshness. Drizzle the remaining lime juice across the top. This will brighten the flavors and make it pop. If you love spice, add sliced jalapeños on top. They will give your bowl an extra kick. Feel free to adjust the amount to your taste! For the complete recipe, check the [Full Recipe]. - Ensuring chicken is cooked through: Always check the chicken's internal temperature. It should reach 165°F for safe eating. Use a meat thermometer for accuracy. Cook the chicken for about 6-8 minutes, stirring often, until it turns golden brown. - Tips for perfecting roasted corn: For great flavor, use fresh corn if possible. If using frozen, thaw it first. Melt your butter in the skillet before adding corn. Cook it on medium heat until it gets nice charred marks, about 5-7 minutes. This adds a toasty taste that makes the dish pop. - Serving suggestions for visual appeal: Use a colorful bowl to make your dish stand out. Layer the rice first, then add chicken and corn on top. Finish with cotija cheese and cilantro for a bright look. - Enhancing flavors with lime: Always include lime wedges. They add a fresh burst of flavor. A squeeze of lime juice before eating brightens the whole bowl. It brings all the flavors together and makes every bite taste better. - Preparing ingredients in advance: To save time, you can dice the chicken and prep the corn ahead. Store them in the fridge until you are ready to cook. This makes weeknight meals quick and easy. - Storing leftovers effectively: Keep any leftover chicken rice bowl in an airtight container. It stays fresh in the fridge for up to three days. When you reheat, add a splash of water to keep the rice moist. This helps retain the dish's flavors. {{image_4}} You can switch out the chicken for shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Just sauté the shrimp until they turn pink, about 3-4 minutes. Tofu offers a hearty option for plant-based eaters. Use firm tofu, press it to remove moisture, and then cube it. Cook it until golden brown. Adding more veggies boosts nutrition and flavor. Bell peppers, zucchini, or spinach all work well. Toss them in with the chicken or shrimp and let them cook for a few minutes. This adds color and crunch to your bowl. If you want a healthier option, try brown rice or quinoa. Brown rice has more fiber and a nice nutty flavor. Quinoa is gluten-free and packs a protein punch. Both can replace jasmine rice in this dish. You can also use cauliflower rice for a low-carb twist. Just sauté riced cauliflower for a few minutes until tender. It gives you a light and fresh base for your savory toppings. Adjusting spice levels is easy. If you like it spicy, add more chili powder or fresh jalapeños. For a milder taste, reduce the chili powder or skip the jalapeños. Changing up cheese options can also add new flavors. Try feta or shredded cheddar instead of cotija. Each cheese brings a different taste and texture. Experiment with what you have on hand to make the dish your own. For the full recipe, check out the Zesty Chicken Rice Bowl with Roasted Street Corn. Store any leftover chicken rice bowl in an airtight container. Let the dish cool down first. Place it in the fridge within two hours to keep it safe. Proper storage helps maintain flavor and texture. It can last for up to three days. Always check for any off smells or changes in texture before eating. To reheat, use the microwave or a skillet. If using a microwave, cover the bowl to keep moisture in. Heat it in short bursts, stirring in between. This helps keep the chicken tender. If using a skillet, add a bit of water or broth. This prevents drying out and keeps the flavors intact. To freeze portions, let the dish cool completely first. Use freezer-safe containers or bags. This keeps it fresh for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it gently using the microwave or skillet method. This will bring back the great taste of the chicken rice bowl. For the full recipe, check out the detailed version above. To make a vegetarian version, you can swap chicken for tofu or beans. Use firm tofu, diced, and sauté it until golden. For beans, black beans or chickpeas work well. Adjust the spices to keep the flavor bold. You can also add more veggies like bell peppers or zucchini for extra texture and taste. Jasmine rice is a top choice for its fragrance and softness. You can also use basmati rice for a nutty flavor. Brown rice adds a hearty texture and is more nutritious. If you want low-carb, try cauliflower rice for a fresh twist. Yes, you can prepare the rice and chicken ahead of time. Cook and store them separately in the fridge. This helps keep the rice from getting mushy. You can assemble the bowl right before serving. It’s a great option for meal prep. Many local eateries offer tasty chicken rice bowls. Chains like Chipotle and Panera often have similar dishes. Check out local food trucks or casual dining spots for unique takes on this dish. Yelp or Google Maps can help you find nearby options. Pair your chicken rice bowl with a light salad or fresh guacamole. Chips and salsa add a nice crunch. For drinks, a lime soda or iced tea complements the flavors well. You can also serve a refreshing cucumber salad on the side. This article covered how to make a delicious Chicken Rice Bowl with street corn. We discussed the essential ingredients, from cooked jasmine rice to spices. I shared easy steps for cooking chicken and corn, along with tips for a great presentation. You learned about variations and smart storage tips to keep your meal fresh. In the end, this dish is tasty and flexible. Enjoy making it your own!](https://lazychefmagic.com/wp-content/uploads/2025/07/301e5ac5-49e2-4b6f-b8ff-438e5597c3e1-768x768.webp)
Are you ready to elevate your weeknight dinners? This Savory Chicken Rice Bowl with Street Corn recipe brings bold flavors and fresh ingredients right to your table. Imagine tender chicken, sweet corn, and creamy cotija cheese layered on fluffy jasmine rice. It’s simple to make and packed with deliciousness. Join me as I guide you through every step to create this mouth-watering dish that the whole family will love!
Ingredients
Main Ingredients
– 2 cups cooked jasmine rice
– 2 medium chicken breasts, diced
– 1 cup corn kernels (fresh or frozen)
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
Flavor Enhancers
– 1 tablespoon extra virgin olive oil
– 2 tablespoons unsalted butter
– 1/2 cup cotija cheese, crumbled
Fresh Elements and Seasoning
– 1/4 cup fresh cilantro, finely chopped
– 1 lime, juiced
– Salt and pepper to taste
– Optional: sliced jalapeños
The main ingredients create a solid base for this dish. Jasmine rice adds sweetness and texture. Chicken gives protein and heartiness. Corn brings a crunchy, sweet pop. Chili powder and cumin add warmth and depth to your bowl.
The flavor enhancers elevate your dish. Extra virgin olive oil provides healthy fats and richness. Butter adds a creamy touch to the corn. Cotija cheese brings saltiness and a crumbly texture that ties it all together.
Finally, fresh elements like cilantro and lime brighten the dish. They add a burst of flavor and color. Salt and pepper are essential for balancing all the tastes. If you like spice, jalapeños can give your meal a kick.
If you want to dive into the full recipe, don’t miss the chance to try my Zesty Chicken Rice Bowl with Roasted Street Corn!
Step-by-Step Instructions
Prepare the Chicken
First, season the diced chicken. Use salt, pepper, chili powder, and cumin. Mix well so each piece gets coated. Next, heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken. Cook for 6-8 minutes, stirring occasionally. The chicken should turn golden brown and reach an internal temperature of 165°F. Once done, take the skillet off the heat and set the chicken aside.
Cook the Street Corn
In the same skillet, add unsalted butter. Let it melt fully. Then, add the corn kernels. Stir them often. Cook for about 5-7 minutes. This time allows the corn to get charred marks. Season with salt, pepper, and half of the lime juice. Mix well and remove from heat.
Assemble the Bowl
Now, grab a large serving bowl. Start with a layer of cooked jasmine rice. Then, add the sautéed chicken on top. Finally, evenly distribute the roasted street corn mixture over everything.
Add Finishings
Sprinkle crumbled cotija cheese over the dish. Next, add chopped cilantro for freshness. Drizzle the remaining lime juice across the top. This will brighten the flavors and make it pop.
Add Heat (Optional)
If you love spice, add sliced jalapeños on top. They will give your bowl an extra kick. Feel free to adjust the amount to your taste!
For the complete recipe, check the [Full Recipe].
Tips & Tricks
Cooking Tips
– Ensuring chicken is cooked through: Always check the chicken’s internal temperature. It should reach 165°F for safe eating. Use a meat thermometer for accuracy. Cook the chicken for about 6-8 minutes, stirring often, until it turns golden brown.
– Tips for perfecting roasted corn: For great flavor, use fresh corn if possible. If using frozen, thaw it first. Melt your butter in the skillet before adding corn. Cook it on medium heat until it gets nice charred marks, about 5-7 minutes. This adds a toasty taste that makes the dish pop.
Presentation Tips
– Serving suggestions for visual appeal: Use a colorful bowl to make your dish stand out. Layer the rice first, then add chicken and corn on top. Finish with cotija cheese and cilantro for a bright look.
– Enhancing flavors with lime: Always include lime wedges. They add a fresh burst of flavor. A squeeze of lime juice before eating brightens the whole bowl. It brings all the flavors together and makes every bite taste better.
Meal Prep Tips
– Preparing ingredients in advance: To save time, you can dice the chicken and prep the corn ahead. Store them in the fridge until you are ready to cook. This makes weeknight meals quick and easy.
– Storing leftovers effectively: Keep any leftover chicken rice bowl in an airtight container. It stays fresh in the fridge for up to three days. When you reheat, add a splash of water to keep the rice moist. This helps retain the dish’s flavors.
Variations
Protein Alternatives
You can switch out the chicken for shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Just sauté the shrimp until they turn pink, about 3-4 minutes. Tofu offers a hearty option for plant-based eaters. Use firm tofu, press it to remove moisture, and then cube it. Cook it until golden brown.
Adding more veggies boosts nutrition and flavor. Bell peppers, zucchini, or spinach all work well. Toss them in with the chicken or shrimp and let them cook for a few minutes. This adds color and crunch to your bowl.
Rice Alternatives
If you want a healthier option, try brown rice or quinoa. Brown rice has more fiber and a nice nutty flavor. Quinoa is gluten-free and packs a protein punch. Both can replace jasmine rice in this dish.
You can also use cauliflower rice for a low-carb twist. Just sauté riced cauliflower for a few minutes until tender. It gives you a light and fresh base for your savory toppings.
Flavor Modifications
Adjusting spice levels is easy. If you like it spicy, add more chili powder or fresh jalapeños. For a milder taste, reduce the chili powder or skip the jalapeños.
Changing up cheese options can also add new flavors. Try feta or shredded cheddar instead of cotija. Each cheese brings a different taste and texture. Experiment with what you have on hand to make the dish your own.
For the full recipe, check out the Zesty Chicken Rice Bowl with Roasted Street Corn.
Storage Info
Refrigeration Guidelines
Store any leftover chicken rice bowl in an airtight container. Let the dish cool down first. Place it in the fridge within two hours to keep it safe. Proper storage helps maintain flavor and texture. It can last for up to three days. Always check for any off smells or changes in texture before eating.
Reheating Tips
To reheat, use the microwave or a skillet. If using a microwave, cover the bowl to keep moisture in. Heat it in short bursts, stirring in between. This helps keep the chicken tender. If using a skillet, add a bit of water or broth. This prevents drying out and keeps the flavors intact.
Freezing Instructions
To freeze portions, let the dish cool completely first. Use freezer-safe containers or bags. This keeps it fresh for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it gently using the microwave or skillet method. This will bring back the great taste of the chicken rice bowl. For the full recipe, check out the detailed version above.
FAQs
How can I make a vegetarian version of the Chicken Rice Bowl?
To make a vegetarian version, you can swap chicken for tofu or beans. Use firm tofu, diced, and sauté it until golden. For beans, black beans or chickpeas work well. Adjust the spices to keep the flavor bold. You can also add more veggies like bell peppers or zucchini for extra texture and taste.
What are the best types of rice to use for this dish?
Jasmine rice is a top choice for its fragrance and softness. You can also use basmati rice for a nutty flavor. Brown rice adds a hearty texture and is more nutritious. If you want low-carb, try cauliflower rice for a fresh twist.
Can I make the Chicken Rice Bowl ahead of time?
Yes, you can prepare the rice and chicken ahead of time. Cook and store them separately in the fridge. This helps keep the rice from getting mushy. You can assemble the bowl right before serving. It’s a great option for meal prep.
What restaurants serve Chicken Rice Bowls with Street Corn?
Many local eateries offer tasty chicken rice bowls. Chains like Chipotle and Panera often have similar dishes. Check out local food trucks or casual dining spots for unique takes on this dish. Yelp or Google Maps can help you find nearby options.
What can I serve with Chicken Rice Bowl?
Pair your chicken rice bowl with a light salad or fresh guacamole. Chips and salsa add a nice crunch. For drinks, a lime soda or iced tea complements the flavors well. You can also serve a refreshing cucumber salad on the side.
This article covered how to make a delicious Chicken Rice Bowl with street corn. We discussed the essential ingredients, from cooked jasmine rice to spices. I shared easy steps for cooking chicken and corn, along with tips for a great presentation. You learned about variations and smart storage tips to keep your meal fresh.
In the end, this dish is tasty and flexible. Enjoy making it your own!
![- 2 cups cooked jasmine rice - 2 medium chicken breasts, diced - 1 cup corn kernels (fresh or frozen) - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 tablespoon extra virgin olive oil - 2 tablespoons unsalted butter - 1/2 cup cotija cheese, crumbled - 1/4 cup fresh cilantro, finely chopped - 1 lime, juiced - Salt and pepper to taste - Optional: sliced jalapeños The main ingredients create a solid base for this dish. Jasmine rice adds sweetness and texture. Chicken gives protein and heartiness. Corn brings a crunchy, sweet pop. Chili powder and cumin add warmth and depth to your bowl. The flavor enhancers elevate your dish. Extra virgin olive oil provides healthy fats and richness. Butter adds a creamy touch to the corn. Cotija cheese brings saltiness and a crumbly texture that ties it all together. Finally, fresh elements like cilantro and lime brighten the dish. They add a burst of flavor and color. Salt and pepper are essential for balancing all the tastes. If you like spice, jalapeños can give your meal a kick. If you want to dive into the full recipe, don't miss the chance to try my Zesty Chicken Rice Bowl with Roasted Street Corn! First, season the diced chicken. Use salt, pepper, chili powder, and cumin. Mix well so each piece gets coated. Next, heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken. Cook for 6-8 minutes, stirring occasionally. The chicken should turn golden brown and reach an internal temperature of 165°F. Once done, take the skillet off the heat and set the chicken aside. In the same skillet, add unsalted butter. Let it melt fully. Then, add the corn kernels. Stir them often. Cook for about 5-7 minutes. This time allows the corn to get charred marks. Season with salt, pepper, and half of the lime juice. Mix well and remove from heat. Now, grab a large serving bowl. Start with a layer of cooked jasmine rice. Then, add the sautéed chicken on top. Finally, evenly distribute the roasted street corn mixture over everything. Sprinkle crumbled cotija cheese over the dish. Next, add chopped cilantro for freshness. Drizzle the remaining lime juice across the top. This will brighten the flavors and make it pop. If you love spice, add sliced jalapeños on top. They will give your bowl an extra kick. Feel free to adjust the amount to your taste! For the complete recipe, check the [Full Recipe]. - Ensuring chicken is cooked through: Always check the chicken's internal temperature. It should reach 165°F for safe eating. Use a meat thermometer for accuracy. Cook the chicken for about 6-8 minutes, stirring often, until it turns golden brown. - Tips for perfecting roasted corn: For great flavor, use fresh corn if possible. If using frozen, thaw it first. Melt your butter in the skillet before adding corn. Cook it on medium heat until it gets nice charred marks, about 5-7 minutes. This adds a toasty taste that makes the dish pop. - Serving suggestions for visual appeal: Use a colorful bowl to make your dish stand out. Layer the rice first, then add chicken and corn on top. Finish with cotija cheese and cilantro for a bright look. - Enhancing flavors with lime: Always include lime wedges. They add a fresh burst of flavor. A squeeze of lime juice before eating brightens the whole bowl. It brings all the flavors together and makes every bite taste better. - Preparing ingredients in advance: To save time, you can dice the chicken and prep the corn ahead. Store them in the fridge until you are ready to cook. This makes weeknight meals quick and easy. - Storing leftovers effectively: Keep any leftover chicken rice bowl in an airtight container. It stays fresh in the fridge for up to three days. When you reheat, add a splash of water to keep the rice moist. This helps retain the dish's flavors. {{image_4}} You can switch out the chicken for shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Just sauté the shrimp until they turn pink, about 3-4 minutes. Tofu offers a hearty option for plant-based eaters. Use firm tofu, press it to remove moisture, and then cube it. Cook it until golden brown. Adding more veggies boosts nutrition and flavor. Bell peppers, zucchini, or spinach all work well. Toss them in with the chicken or shrimp and let them cook for a few minutes. This adds color and crunch to your bowl. If you want a healthier option, try brown rice or quinoa. Brown rice has more fiber and a nice nutty flavor. Quinoa is gluten-free and packs a protein punch. Both can replace jasmine rice in this dish. You can also use cauliflower rice for a low-carb twist. Just sauté riced cauliflower for a few minutes until tender. It gives you a light and fresh base for your savory toppings. Adjusting spice levels is easy. If you like it spicy, add more chili powder or fresh jalapeños. For a milder taste, reduce the chili powder or skip the jalapeños. Changing up cheese options can also add new flavors. Try feta or shredded cheddar instead of cotija. Each cheese brings a different taste and texture. Experiment with what you have on hand to make the dish your own. For the full recipe, check out the Zesty Chicken Rice Bowl with Roasted Street Corn. Store any leftover chicken rice bowl in an airtight container. Let the dish cool down first. Place it in the fridge within two hours to keep it safe. Proper storage helps maintain flavor and texture. It can last for up to three days. Always check for any off smells or changes in texture before eating. To reheat, use the microwave or a skillet. If using a microwave, cover the bowl to keep moisture in. Heat it in short bursts, stirring in between. This helps keep the chicken tender. If using a skillet, add a bit of water or broth. This prevents drying out and keeps the flavors intact. To freeze portions, let the dish cool completely first. Use freezer-safe containers or bags. This keeps it fresh for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it gently using the microwave or skillet method. This will bring back the great taste of the chicken rice bowl. For the full recipe, check out the detailed version above. To make a vegetarian version, you can swap chicken for tofu or beans. Use firm tofu, diced, and sauté it until golden. For beans, black beans or chickpeas work well. Adjust the spices to keep the flavor bold. You can also add more veggies like bell peppers or zucchini for extra texture and taste. Jasmine rice is a top choice for its fragrance and softness. You can also use basmati rice for a nutty flavor. Brown rice adds a hearty texture and is more nutritious. If you want low-carb, try cauliflower rice for a fresh twist. Yes, you can prepare the rice and chicken ahead of time. Cook and store them separately in the fridge. This helps keep the rice from getting mushy. You can assemble the bowl right before serving. It’s a great option for meal prep. Many local eateries offer tasty chicken rice bowls. Chains like Chipotle and Panera often have similar dishes. Check out local food trucks or casual dining spots for unique takes on this dish. Yelp or Google Maps can help you find nearby options. Pair your chicken rice bowl with a light salad or fresh guacamole. Chips and salsa add a nice crunch. For drinks, a lime soda or iced tea complements the flavors well. You can also serve a refreshing cucumber salad on the side. This article covered how to make a delicious Chicken Rice Bowl with street corn. We discussed the essential ingredients, from cooked jasmine rice to spices. I shared easy steps for cooking chicken and corn, along with tips for a great presentation. You learned about variations and smart storage tips to keep your meal fresh. In the end, this dish is tasty and flexible. Enjoy making it your own!](https://lazychefmagic.com/wp-content/uploads/2025/07/301e5ac5-49e2-4b6f-b8ff-438e5597c3e1-250x250.webp)
