why make this recipe
Smoky Mexican Street Corn Chicken Rice Bowl is a hearty and delicious meal that combines the best of Mexican street food flavors with a wholesome rice bowl. This recipe is perfect for a quick weeknight dinner or a casual get-together with friends. It brings together juicy chicken, sweet corn, and fresh ingredients, making every bite a tasty experience. Plus, it’s simple to prepare and customizable, which makes it a winning choice for everyone at the table!
how to make Smoky Mexican Street Corn Chicken Rice Bowl
Ingredients:
- 2 cups cooked rice
- 1 cup cooked chicken, shredded
- 1 cup corn (fresh or canned)
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1 lime, juiced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Cilantro-lime crema (optional)
Directions:
- In a large bowl, combine the cooked rice, shredded chicken, corn, red onion, and cilantro.
- Season with lime juice, smoked paprika, salt, and pepper.
- Gently mix until well combined.
- Serve in bowls topped with diced avocado, cherry tomatoes, and cilantro-lime crema if desired.
how to serve Smoky Mexican Street Corn Chicken Rice Bowl
You can serve this rice bowl hot or at room temperature. For a fresh and colorful presentation, layer the bowl with the rice mixture first, then add your toppings like avocado and cherry tomatoes. A drizzle of cilantro-lime crema adds creaminess and a burst of flavor. This dish can also be served with tortilla chips on the side for a bit of crunch.
how to store Smoky Mexican Street Corn Chicken Rice Bowl
Store any leftovers in an airtight container in the refrigerator. The rice bowl will stay fresh for up to 3 days. When ready to eat, simply reheat in the microwave until warmed through. If you’ve added avocado, it’s best to add fresh avocado when serving to keep it from browning.
tips to make Smoky Mexican Street Corn Chicken Rice Bowl
- For extra flavor, grill the corn instead of cooking it on the stove.
- Use rotisserie chicken for a quicker prep time.
- Feel free to swap in your favorite vegetables like bell peppers or zucchini.
- For a spicy kick, add diced jalapeños or a sprinkle of chili powder.
variation
You can easily make this recipe vegetarian by omitting the chicken and adding black beans or sautéed veggies instead. You can also substitute quinoa for rice for a different grain option.
FAQs
1. Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly! Just thaw it before mixing it into the bowl.
2. What if I don’t have smoked paprika?
If you don’t have smoked paprika, regular paprika will work. You can also add a pinch of cumin for a different flavor.
3. Is there a vegan option for this dish?
Absolutely! You can make it vegan by using plant-based chicken and omitting the crema or using a vegan alternative.
Smoky Mexican Street Corn Chicken Rice Bowl
Ingredients
Main Ingredients
- 2 cups cooked rice
- 1 cup cooked chicken, shredded Rotisserie chicken can be used for quicker prep.
- 1 cup corn (fresh or canned) Grilled corn can add extra flavor.
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced Add fresh when serving to prevent browning.
- 1 cup cherry tomatoes, halved
- 1 lime, juiced
- 1 teaspoon smoked paprika Regular paprika can be substituted.
- Salt and pepper to taste
- Cilantro-lime crema (optional) Adds creaminess and flavor.
Instructions
Preparation
- In a large bowl, combine the cooked rice, shredded chicken, corn, red onion, and cilantro.
- Season with lime juice, smoked paprika, salt, and pepper.
- Gently mix until well combined.
Serving
- Serve in bowls topped with diced avocado, cherry tomatoes, and cilantro-lime crema if desired.
