Description
A flavorful street-corn-inspired chicken rice bowl layered with shredded chicken, charred corn, and fresh toppings for a quick weeknight meal.
Ingredients
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 1 cup cooked chicken, shredded (rotisserie works great)
- 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 cup shredded cheese (optional — cotija, cheddar, or Monterey Jack)
- Salt and pepper to taste
- Hot sauce (optional)
Instructions
- Place the warm cooked rice in a large mixing bowl. Add the shredded chicken on top and gently toss to combine.
- Stir in the corn kernels, halved cherry tomatoes, diced red onion, diced avocado, and chopped cilantro.
- Squeeze the lime juice evenly over the mixture. Season with salt and pepper, then toss again so everything is coated.
- If you’re using shredded cheese, fold it in now so it melts slightly against the warm rice.
- Spoon into bowls and offer hot sauce at the table for anyone who wants extra heat. Enjoy!
Notes
For a vegetarian bowl, swap the chicken for black beans or roasted chickpeas. Use canned or frozen corn when fresh isn’t available; char frozen corn in a hot skillet to add smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Assembly
- Cuisine: Mexican