A flavorful and satisfying dish inspired by Mexican street food.
Ingredients:
For the rice:
2 cups rice
3 cups chicken broth
1/4 cup soy sauce
1 tablespoon sesame oil
1/4 teaspoon garlic powder
For the chicken:
1 pound boneless, skinless chicken breasts, thinly sliced
1/4 cup chili powder
1/4 cup cumin
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the corn:
1 ear of corn, shucked and kernels removed
1 tablespoon butter
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
For the toppings:
1/4 cup crumbled queso fresco
1 tablespoon fresh cilantro, chopped
1 lime, cut into wedges
Instructions:
Cook rice: Bring the chicken broth to a boil in a large pot. Add the rice, soy sauce, sesame oil, and garlic powder. Reduce heat, cover, and simmer for 20-25 minutes, or until the rice is tender.
Marinate chicken: In a bowl, combine the chili powder, cumin, olive oil, salt, and pepper. Add the chicken and marinate for at least 15 minutes.
Grill chicken: Grill the marinated chicken until cooked through and slightly charred.
Sauté corn: In a skillet, heat the butter over medium heat. Add the corn and sauté for 2-3 minutes, or until heated through. Season with chili powder, salt, and pepper.
Assemble: Layer the rice, grilled chicken, and sautéed corn in a serving dish. Top with crumbled queso fresco, chopped cilantro, and lime wedges.
Serve: Serve immediately and enjoy!
Tips:
For a spicier dish, add more chili powder.
You can substitute the rice with quinoa or couscous.
Serve with a side salad or steamed vegetables.
Enjoy this delicious and flavorful Street Corn Chicken Rice Bowl!
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