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- 1 cup jasmine rice - 2 cups chicken broth - 1 pound chicken breast, diced - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon garlic powder - 1 cup corn (fresh or frozen) - 1/2 cup red bell pepper, diced - 1/2 cup red onion, diced - 1 avocado, sliced - 1/4 cup feta cheese, crumbled - 1 tablespoon lime juice - Fresh cilantro, chopped - Salt and pepper to taste Gathering the right ingredients is key. Start with jasmine rice, known for its fragrant aroma and fluffy texture. Use chicken broth for rich flavor. Dice one pound of chicken breast into bite-sized pieces for quick cooking. Olive oil brings a nice sear to the chicken. Next, season your chicken with chili powder and garlic powder. These spices give a warm kick. You will also need corn, which adds sweetness and crunch. Diced red bell pepper and red onion provide color and flavor. Don’t forget the fresh avocado. It adds creaminess and balances the dish. Crumbled feta cheese brings a salty touch, while lime juice adds brightness. Finally, chopped cilantro gives a fresh finish. Make sure you have salt and pepper to taste. Each ingredient plays a part in making this dish vibrant and delicious. {{ingredient_image_2}} - Bring jasmine rice and chicken broth to a boil. - Simmer until the rice is tender. Start by combining 1 cup of jasmine rice with 2 cups of chicken broth in a medium pot. Heat it over high heat until it boils. Once it bubbles, lower the heat to low. Cover the pot with a lid and let it simmer for about 15 minutes. When the rice absorbs all the broth, it will be soft and fluffy. Use a fork to fluff it up when done. - Season diced chicken with spices. - Sauté in olive oil until cooked through. While the rice is cooking, take 1 pound of diced chicken breast and sprinkle it with 1 teaspoon each of chili powder and garlic powder, plus salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken to the hot skillet. Cook it for 6 to 8 minutes. You want it to be golden brown and no longer pink inside. - Add corn and diced vegetables to the chicken. - Cook until vegetables are tender. Next, mix in 1 cup of corn and 1/2 cup each of diced red bell pepper and red onion to the skillet with the chicken. Stir everything well and cook for another 3 to 4 minutes. This step makes the veggies soft and fragrant, enhancing the overall flavor of your dish. - Layer cooked rice, chicken mixture, and toppings. Now it’s time to build your bowls. Start with a base of the cooked jasmine rice. Spoon the chicken and corn mixture generously on top. Make sure to distribute it evenly across the rice to get a good mix of flavors in every bite. - Garnish with avocado, feta, lime juice, and cilantro. For the finishing touch, add sliced avocado, crumbled feta cheese, and a squeeze of fresh lime juice on top of each bowl. Finally, sprinkle some chopped cilantro for a burst of color and flavor. This makes your dish not only tasty but visually appealing too! - Use freshly squeezed lime juice for better flavor. Fresh lime juice brightens your dish. It adds a tangy kick that makes every bite pop. - Fluff rice before serving for best texture. Fluffing the rice makes it light and fluffy. Use a fork to gently separate the grains. This step ensures a perfect base for your bowl. - Serve in colorful bowls for visual appeal. Bright bowls make your meal look special. They can elevate a simple dish into something festive. - Pair with lime wedges for extra flavor. Lime wedges add a fresh burst when squeezed. This makes each bite even more delicious. - Add spices to taste for heat and depth. If you like it spicy, try adding more chili powder. You can also explore flavors like cumin or smoked paprika. These spices can change the whole vibe of your dish. Pro Tips Perfectly Cooked Rice: Always rinse jasmine rice under cold water before cooking to remove excess starch, resulting in fluffier grains. Seasoning the Chicken: For more flavor, marinate the diced chicken in lime juice and spices for at least 30 minutes before cooking. Vegetable Variations: Feel free to add other vegetables like zucchini or cherry tomatoes for added color and nutrition. Serving Suggestions: Serve with extra lime wedges and hot sauce on the side for guests to customize their bowls to their liking. {{image_4}} You can make a great vegetarian version. Just swap the chicken for grilled tofu or chickpeas. Tofu adds a nice texture. Chickpeas bring a hearty feel. Both options soak up flavors well. Feel free to play with spices. Cumin adds warmth, while paprika gives a smoky touch. You can also try chili flakes for heat. Mixing spices can brighten up the dish. Don’t be afraid to experiment! Add fresh ingredients based on the season. Diced tomatoes bring sweetness, while jalapeños add heat. These ingredients create a fresh twist. They also add color and crunch to your bowl. Use what you love or what’s in season! Store your Street Corn Chicken Rice Bowls in airtight containers. They stay fresh in the fridge for up to 3 days. This keeps the flavors locked in and the ingredients safe. You can freeze individual portions for easy meals later. This is a great way to save time on busy days. Just make sure to use freezer-safe containers. Label them with the date for quick reference. When it’s time to eat, reheat your bowls thoroughly. You can use the microwave or the stove. If using the stove, warm them over low heat. Stir often to heat evenly and retain moisture. Enjoy your tasty meal! To cook jasmine rice, use a pot. Combine 1 cup of jasmine rice with 2 cups of chicken broth. Bring it to a boil. Once boiling, lower the heat and cover. Let it simmer for about 15 minutes. This makes the rice fluffy and soft. Fluff the rice with a fork before serving. This ensures a light texture. Yes, you can use brown rice. However, it needs longer cooking time. Use the same ratio: 1 cup of brown rice to 2 cups of chicken broth. Bring it to a boil, then lower the heat. Let it simmer for about 40-45 minutes. Check for tenderness before serving. Brown rice also gives a nutty flavor. To boost the chicken’s flavor, marinate it. Use olive oil, chili powder, and garlic powder. You can add lime juice and salt too. Let it sit for 30 minutes if you have time. This extra time lets the spices soak in. Cook the chicken until golden and no longer pink. This gives a tasty result. You can add many toppings to your bowl. Here are some fun ideas: - Sliced jalapeños for heat - Fresh tomatoes, diced for freshness - Crumbled queso or cheese for creaminess - Chopped green onions for crunch - A dollop of sour cream for richness - Squeeze more lime juice for brightness These toppings let you customize your bowl to your taste. This blog shows how to make tasty street corn chicken rice bowls with easy steps. We covered the key ingredients, cooking methods, and tips for the best results. I encourage you to try variations to suit your taste. Use fresh ingredients for more flavor, and don’t shy away from experimenting. These bowls are quick to make and great for meals. Enjoy the joy of cooking and sharing these delicious dishes with friends or family. You’ll impress everyone. Happy cooking!

Street Corn Chicken Rice Bowls

A delicious and vibrant bowl featuring jasmine rice, seasoned chicken, fresh corn, and colorful vegetables topped with avocado and feta.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 cup jasmine rice
  • 2 cups chicken broth
  • 1 pound chicken breast, diced into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 cup corn (fresh or frozen)
  • 1 2 red bell pepper, diced
  • 1 2 red onion, diced
  • 1 whole avocado, peeled and sliced
  • 1 4 cup feta cheese, crumbled
  • 1 tablespoon lime juice (freshly squeezed for best flavor)
  • 1 to taste salt and pepper
  • 1 for garnish fresh cilantro, chopped

Instructions
 

  • In a medium-sized pot, combine the jasmine rice and chicken broth. Bring to a rolling boil, then reduce heat to low, cover, and simmer for about 15 minutes until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
  • While the rice cooks, heat olive oil in a large skillet over medium heat. Season diced chicken with chili powder, garlic powder, salt, and pepper. Add chicken to the skillet and sauté for 6-8 minutes until golden brown and cooked through.
  • Add corn, diced red bell pepper, and red onion to the skillet with the cooked chicken. Stir and cook for an additional 3-4 minutes until vegetables are tender.
  • In serving bowls, layer the cooked jasmine rice as the base, then spoon the chicken and corn mixture on top.
  • Top each bowl with slices of avocado, crumbled feta cheese, and a drizzle of lime juice.
  • Garnish with chopped fresh cilantro.

Notes

Serve on a wooden platter for visual appeal. Lime wedges can enhance flavor.
Keyword chicken, easy dinner, rice bowl, street corn