Cheesy Street Corn Chicken Rice Bowl
A fusion of Mexican street corn flavors and a classic casserole, this cheesy chicken rice bowl is a crowd-pleaser.
Equipment
- 1 baking dish for chicken
- 1 skillet for searing chicken
- 1 saucepan for cooking rice
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts
- 1 cup jasmine rice
- 1 can 15 oz corn, drained
Creamy Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1 tsp chili powder
Cheese and Toppings
- 1 cup shredded cheddar cheese
- 1/4 cup crumbled cotija cheese
- Fresh cilantro for garnish
Instructions
Prepare the Chicken
- Preheat your oven to 375°F. Season the chicken breasts with salt, pepper, and chili powder.
- In a skillet, heat olive oil over medium heat. Sear the chicken until golden brown on both sides, about 4 minutes per side.
Make the Sauce
- In a bowl, combine mayonnaise, sour cream, lime juice, and chili powder. Stir well until smooth.
Bake the Chicken
- Transfer chicken to a baking dish. Pour the creamy sauce over the chicken and bake for 20 minutes.
Prepare the Rice and Corn
- Cook the jasmine rice according to package instructions. Set aside.
- In a pan, heat the drained corn with butter and a pinch of chili powder until warm.
Assemble the Rice Bowl
- Combine the cooked rice with shredded cheddar cheese and warm corn.
- Slice the baked chicken and serve over the cheesy corn rice. Top with cotija cheese and fresh cilantro.
Notes
Pro Tips: Opt for high-quality cheese. Prepare chicken and rice in advance for quick meals. Adjust spice to taste. Garnish with fresh cilantro and lime juice.
Ingredient Substitutions: Use Greek yogurt instead of sour cream for a tangier taste.
How to Serve: Serve hot with a side of salad or roasted veggies.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the rice and sauce a day in advance for easy assembly.
Ingredient Substitutions: Use Greek yogurt instead of sour cream for a tangier taste.
How to Serve: Serve hot with a side of salad or roasted veggies.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the rice and sauce a day in advance for easy assembly.