This bowl takes the flavors of Mexican street corn and puts them over lime rice. Corn, red bell pepper and red onion are sautéed with shredded chicken, chili powder and garlic powder, then spooned over rice mixed with lime juice and finished with crumbled feta, cilantro and lime wedges. Using cooked rice and cooked chicken keeps it quick. Prep is 10 minutes and cooking is 15, so dinner is ready in 25 minutes and serves 4.
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What Goes in the Bowl
The card has all the amounts. These are the pieces to know.
- Cooked white rice (1½ cups): the base. Brown rice also works, but it needs a longer cooking time, so plan for that.
- Cooked, shredded chicken (1 cup): easy to make ahead. Pre-cooked chicken saves time on a busy night.
- Corn (1 cup): fresh, frozen or canned, whichever you have. It adds sweetness and a little crunch.
- Red bell pepper (½ cup) and red onion (½ cup), diced: they add color and flavor to the skillet mixture.
- Feta (½ cup, crumbled): creamy and tangy on top. Queso fresco or pepper jack give a different flavor.
- Cilantro (¼ cup, chopped) and lime juice (2 tablespoons): the lime goes into the rice, and the cilantro is sprinkled on at the end.
- Seasonings: 1 tablespoon of olive oil, 1 teaspoon each of chili powder and garlic powder, plus salt and pepper to taste. Lime wedges go on the side.
Putting It Together
Chop the pepper and onion and measure the corn and spices first. Heat the olive oil in a large skillet over medium heat. Add the corn, pepper and onion and cook for 5 to 7 minutes, until the vegetables are tender.
Stir in the shredded chicken, chili powder, garlic powder, salt and pepper and cook for 3 to 4 more minutes, until the chicken is heated through. In a large bowl, mix the rice with the lime juice so every grain is coated.
Divide the lime rice among serving bowls and top each with the corn and chicken. Add the feta and cilantro and serve with lime wedges on the side.
Changing the Bowl
- Vegetarian: use black beans in place of the chicken.
- Creamier: top with diced avocado or a dollop of sour cream.
- Spicier: add diced jalapeños or a splash of hot sauce, or use more chili powder.
- More vegetables: zucchini or spinach can go in with the corn mixture.
- Pan: a wok works if you do not have a large skillet, as long as there is enough surface to cook the vegetables evenly.
Sides and Drinks
A salad of mixed greens and diced avocado with a simple lime dressing is a fresh match. Grilled zucchini, bell peppers or asparagus add a smoky note. Sparkling water with a squeeze of lime goes with the zesty flavors.
Meal Prep and Storage
Cook a batch of shredded chicken ahead and keep it in the refrigerator, and chop the vegetables ahead in airtight containers. Then assembling the bowls takes only a few minutes. Leftovers keep in airtight containers in the refrigerator. They can also be frozen in airtight containers or freezer bags, thawed in the refrigerator overnight and reheated in the microwave or on the stovetop.
Time and Nutrition
Prep takes 10 minutes and cooking takes 15, for 25 minutes in total. One bowl has about 400 calories, 12 grams of fat (4 grams saturated), 45 grams of carbohydrates, 3 grams of fiber, 2 grams of sugar, 30 grams of protein and 500 milligrams of sodium.
FAQ
Can I use brown rice instead of white?
Yes. It needs a longer cooking time, so adjust accordingly.
Can I make it spicier?
Add diced jalapeños or a splash of hot sauce, or increase the chili powder.
Can I freeze leftovers?
Yes. Store them in airtight containers or freezer bags. Thaw in the refrigerator overnight and reheat in the microwave or on the stovetop.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Easy Street Corn Chicken Rice Bowl: Quick & Delicious!
Ingredients
Instructions
In a large skillet, heat the olive oil over medium heat. Add the corn, red bell pepper, and red onion. Sauté for about 5-7 minutes until the vegetables are tender.
Stir in the shredded chicken, chili powder, garlic powder, salt, and pepper. Cook for an additional 3-4 minutes until heated through.
In a large bowl, combine the cooked rice with the lime juice and mix well.
To assemble the bowls, divide the lime rice among serving bowls. Top with the corn and chicken mixture.
Sprinkle crumbled feta cheese and chopped cilantro over each bowl. Serve with lime wedges on the side.
Notes
For added flavor, try adding diced avocado or a dollop of sour cream on top.
You can also substitute the chicken with black beans for a vegetarian option.
For a spicier kick, add diced jalapeños or a splash of hot sauce.
Nutrition
| Serving Size | 1 bowl |
|---|---|
| Calories | 400 calories |
| Sugar Content | 2g |
| Sodium Content | 500mg |
| Fat Content | 12g |
| Saturated Fat Content | 4g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 45g |
| Fiber Content | 3g |
| Protein Content | 30g |
| Cholesterol Content | 70mg |