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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 To make a Street Corn Chicken Rice Bowl, you start with jasmine rice. This rice is light and fluffy, and it pairs well with all the flavors. You use chicken thighs because they stay juicy and tender. For sweetness and texture, add corn kernels. Diced red bell pepper and onion give color and crunch. Fresh garlic adds a nice kick. - 1 tablespoon smoked paprika - 1 teaspoon ground cumin - 1 tablespoon olive oil - Salt and freshly ground black pepper to taste - 1/2 cup cotija cheese, crumbled - 1 ripe avocado, sliced - 1/4 cup fresh cilantro, chopped - Juice of 1 lime Seasonings make this bowl pop. Smoked paprika brings a warm flavor, while cumin adds earthiness. Olive oil helps cook the chicken and veggies nicely. Don’t forget salt and pepper; they enhance every bite. For toppings, cotija cheese gives a creamy finish. Sliced avocado adds richness and fresh cilantro brightens up the dish. Finally, a squeeze of lime juice ties all the flavors together. For the full recipe, you can follow the detailed steps to bring this meal to life! Start by rinsing the jasmine rice. Place it in a fine-mesh strainer and run it under cold water. Continue rinsing until the water runs clear. This step removes extra starch. Next, combine the rinsed rice and chicken broth in a medium saucepan. Bring the mixture to a boil. Then, lower the heat and cover the pot. Let it simmer for about 15 minutes. When finished, the rice should be tender and the liquid absorbed. Let the rice sit for 5 minutes, covered. Finally, fluff it with a fork to make it light. While the rice cooks, grab the boneless, skinless chicken thighs. Pat them dry using a paper towel. Season both sides with smoked paprika, ground cumin, salt, and pepper. Make sure to coat evenly to boost flavor. Heat a large skillet over medium-high heat and add olive oil. Once the oil is hot, carefully place the seasoned chicken thighs in the skillet. Cook for 6-7 minutes on each side. The chicken should turn golden brown and reach an internal temperature of 165°F. After cooking, transfer the chicken to a cutting board and let it rest for a few minutes before slicing. In the same skillet, add the diced red onion, bell pepper, and minced garlic. Cook for about 3-4 minutes. You want the veggies to soften without burning. Next, stir in the corn kernels. Continue to cook for another 2-3 minutes. The corn should heat through and start to caramelize. This adds a sweet flavor that works well in the dish. To assemble the bowls, start with a layer of fluffy jasmine rice at the bottom. Next, place the sliced chicken on top. Then, add the sautéed veggies and corn mixture. Finish with a sprinkle of crumbled cotija cheese. This cheese adds a creamy texture and salty flavor. The layers create a beautiful and tasty meal. For a complete recipe, check the Full Recipe. - Ensuring perfectly cooked rice: For fluffy rice, rinse jasmine rice under cold water. This removes extra starch. Cook it in chicken broth for added flavor. Bring to a boil, then reduce heat and cover. Let it simmer until tender. - Searing chicken for maximum flavor: Use boneless, skinless chicken thighs for juiciness. Season both sides well with smoked paprika and cumin. Heat olive oil in a skillet until hot. Sear chicken for 6-7 minutes on each side. This gives you a tasty, golden crust. - Presentation ideas with garnishes: Serve your bowls with fresh cilantro on top. Add lime wedges for color and extra taste. A sliced avocado makes it look beautiful too. - Pairing with additional sides or salsas: Add a fresh corn salsa or a spicy guacamole on the side. These will enhance the flavors and give a fun twist to your meal. - Alternative proteins: If you want something different, try shrimp or tofu. Both cook fast and soak up flavors well. - Vegetarian options: For a meatless meal, skip the chicken. Use black beans or chickpeas instead. They add protein and texture, making the dish filling. For the full recipe, check out the Street Corn Chicken Rice Bowl details above! {{image_4}} You can spice up your Street Corn Chicken Rice Bowl easily. Add fresh jalapeños or a splash of hot sauce for heat. These spicy additions will wake up your taste buds. You can also switch cheeses. If you want a creamier taste, use mozzarella instead of cotija cheese. Feta adds a salty kick, making the bowl even more tasty. To make your bowl heartier, try adding beans. Black beans or pinto beans boost protein and fiber. They also add a nice texture. Seasonal vegetables can also enhance your dish. Think about using zucchini in summer or roasted butternut squash in fall. These fresh additions keep your meal bright and colorful. You can serve your bowl in fun ways. Wrap the mix in a tortilla for a tasty burrito. This makes it easy to eat on the go! Or, if you want a lighter meal, turn it into a salad. Just toss everything together with some greens. This way, you get all the flavors in each bite. To keep your Street Corn Chicken Rice Bowl fresh, cool it down quickly. Divide the food into smaller portions. Place it in airtight containers. Store in the fridge right away. This helps keep the flavors and textures intact. You can enjoy leftovers for up to three days. After that, the taste might fade, and safety may be a concern. When you're ready to enjoy your leftovers, the right reheating method is key. I recommend using the microwave for quick heating. Place the chicken and rice in a bowl, cover it with a damp paper towel, and heat for 1-2 minutes. Stir halfway through to ensure even heating. You can also reheat on the stove. Use low heat and add a splash of chicken broth to keep it moist. This way, your dish stays fresh and flavorful, just like when it was first made. What is a Street Corn Chicken Rice Bowl? A Street Corn Chicken Rice Bowl is a tasty mix of rice, chicken, and corn. This dish features jasmine rice topped with seasoned chicken, sautéed veggies, and fresh toppings. It brings together sweet corn and rich flavors inspired by street food. You get a filling meal that is both savory and satisfying. Can I make this recipe ahead of time? Yes, you can! Cook the rice and chicken in advance. Store them in the fridge for up to three days. When you are ready to eat, just reheat and add the toppings. This makes meal prep easy and quick. How can I customize the heat level of the dish? To change the heat level, add jalapeños or hot sauce. You can also use spicy paprika instead of smoked paprika. Start with a little, then taste it. You can always add more heat if you like it spicy! Caloric content per serving Each serving of the Street Corn Chicken Rice Bowl has about 550 calories. This can vary based on the toppings you choose and the amount of cheese you add. Important dietary notes (e.g., gluten-free options) This recipe is naturally gluten-free. Make sure you use gluten-free chicken broth if needed. You can also skip the cheese for a dairy-free option. How long does it take to make a Street Corn Chicken Rice Bowl? The total time to make this dish is about 40 minutes. This includes 15 minutes for prep and 25 minutes for cooking. What is the best prep method for faster cooking? To save time, prep the ingredients before cooking. Chop the veggies and season the chicken first. This way, you can cook everything in a smooth flow. Also, use a rice cooker for faster rice cooking. You learned how to make a delicious Street Corn Chicken Rice Bowl. We covered the key ingredients, cooking steps, and tips for success. You now know how to customize your bowl with flavors and toppings. Remember to store leftovers properly and reheat them for the best taste. This dish is flexible, so make it your own. Enjoy the process, and don’t be afraid to try new things. Your kitchen adventures await!

Street Corn Chicken Rice Bowl

Savor the flavors of a Street Corn Chicken Rice Bowl with this delicious recipe! This easy-to-follow dish combines tender chicken thighs, fluffy jasmine rice, and vibrant vegetables, all topped with creamy cotija cheese and fresh avocado. Perfect for a quick weeknight dinner, it's packed with flavors and textures that delight. Click through to discover how to whip up this comforting bowl of goodness and impress your family 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 ground cumin

1 tablespoon olive oil

Salt and freshly ground black pepper to taste

1/2 cup cotija cheese, crumbled

1 ripe avocado, sliced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Instructions
 

Cook the Rice: Start by rinsing the jasmine rice under cold running water until the water turns clear, which helps remove excess starch. In a medium saucepan, combine the rinsed rice and chicken broth. Bring the mixture to a full boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes or until the rice is tender and all the liquid has been absorbed. Once cooked, remove the saucepan from the heat and let it sit covered for 5 minutes. Finally, fluff the rice with a fork for a light and airy texture.

    Prepare the Chicken: While the rice is cooking, take the boneless, skinless chicken thighs and pat them dry with a paper towel. Season both sides generously with smoked paprika, ground cumin, salt, and pepper, ensuring an even coating for maximum flavor.

      Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the seasoned chicken thighs to the skillet. Cook for 6-7 minutes on each side or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). Once done, transfer the chicken to a cutting board and let it rest for a few minutes before slicing into strips.

        Sauté the Vegetables: In the same skillet used for the chicken, add the diced red onion, bell pepper, and minced garlic. Sauté the mixture for approximately 3-4 minutes until the vegetables soften. After that, stir in the corn kernels and continue to cook for an additional 2-3 minutes, stirring occasionally, until the corn is heated through and slightly caramelized.

          Assemble the Bowls: To create your rice bowls, start by layering a generous serving of fluffy jasmine rice on the bottom of each serving bowl. Next, arrange the sliced chicken on top of the rice, followed by the sautéed vegetable and corn mixture. Finish this layer with a generous sprinkle of crumbled cotija cheese for an added touch of creaminess.

            Finish and Serve: To elevate the dish, top each bowl with sliced avocado, a sprinkle of chopped fresh cilantro, and a squeeze of lime juice. The acidity from the lime will balance the richness of the cheese and avocado, bringing the dish together beautifully.

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

                - Presentation Tips: Serve each bowl garnished with additional cilantro and lime wedges on the side for a vibrant and appealing look. This adds both visual charm and an option for additional flavor to each person's liking!