Directions:
Cook the rice according to the package instructions using water or chicken broth for added flavor. Fluff with a fork when done.
While the rice is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the diced chicken with chili powder, paprika, cumin, salt, and pepper, and sauté for 7-10 minutes, or until cooked through. Remove and set aside.
In the same skillet, add the remaining olive oil and cook the corn kernels until slightly charred, about 3-5 minutes.
In a small bowl, mix together mayonnaise, sour cream, garlic powder, lime juice, and a pinch of salt. Toss the charred corn in this mixture until evenly coated.
To assemble the bowls, layer the cooked rice at the bottom, followed by the seasoned chicken and creamy street corn.
Top with crumbled cotija cheese, chopped cilantro, and optional toppings like avocado or hot sauce.
Prep Time: 10 minutes | Cooking Time: 22 minutes | Total Time: 32 minutes
Kcal: 450 kcal | Servings: 4 servings
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