Description
A flavorful chicken rice bowl infused with vibrant Mexican-American flavors, perfect for any gathering.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tbsp lime juice
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup cotija cheese, crumbled
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Begin by cooking the rice according to package instructions and set it aside for later.
- In a large skillet over medium heat, pour in a splash of oil and add the chicken pieces. Sprinkle salt, pepper, chili powder, paprika, and garlic powder. Cook until the chicken is golden brown and cooked through, about 7–10 minutes.
- Toss in the corn, mixing it well, and heat through for around 3 minutes.
- In a small bowl, combine the sour cream, mayonnaise, lime juice, and additional chili powder if you like extra spice.
- To assemble your bowls, layer the rice at the bottom first, followed by the fragrant chicken and corn mixture. Give it a good drizzle of the creamy dressing.
- Finish with a generous sprinkle of crumbled cotija cheese, fresh cilantro, and serve with lime wedges on the side.
Notes
Use fresh ingredients for best flavor. Adjust spices to taste for a customizable dish. Leftovers can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sauteing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 570
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 90mg