Ground Chicken Street Corn Rice Bowl
A healthy and flavorful rice bowl featuring ground chicken, inspired by the vibrant flavors of Mexican street corn.
Equipment
- 1 large skillet
- 1 medium saucepan
- 1 mixing bowl
Ingredients
Main Ingredients
- 1 lb ground chicken
- 2 cups cooked rice
- 1 cup corn kernels fresh or frozen
- 1 red bell pepper diced
- 1/4 cup cilantro chopped
Spices
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
Instructions
Preparation
- Chop the bell pepper and cilantro. Measure out the corn and spices.
- In a large skillet over medium heat, cook the ground chicken until no longer pink, about 5-7 minutes. Add chili powder, garlic powder, cumin, salt, and pepper. Stir to combine.
- Add the diced bell pepper and corn to the skillet. Cook for an additional 5 minutes until the vegetables are tender.
- In a medium saucepan, cook the rice according to package instructions. For more flavor, use chicken broth instead of water and add a bay leaf while cooking.
- Divide the cooked rice among four bowls. Top with the ground chicken and vegetable mixture. Garnish with chopped cilantro.
Serving
- Enjoy the rice bowls warm, with a squeeze of lime juice and a dollop of sour cream or Greek yogurt, if desired.
Storage
- Place any leftovers in airtight containers and store in the refrigerator for up to 4 days.
- Reheat the rice bowl in the microwave or on the stovetop, adding a splash of water if necessary to maintain moisture.
Notes
Pro Tips: For perfectly cooked chicken, avoid overcrowding the pan to ensure even browning. Ingredient Substitutions: Use ground turkey or beef as alternatives to chicken. How to Serve: Serve with a fresh lime wedge and a sprinkle of grated cheese. Storage & Freshness: Store in airtight containers for up to 4 days. Make-Ahead Tips: Prepare the components ahead of time and assemble just before serving.