Description
A delightful mix of tender chicken, vibrant street corn, and fluffy rice, perfect for quick weeknight dinners.
Ingredients
Scale
- 1 cup rice
- 2 cups water or chicken broth
- 1 pound chicken breast, diced
- 1 cup street corn (cooked corn with seasoning, or regular corn with spices)
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, diced tomatoes, queso fresco
Instructions
- Cook the rice according to package instructions using water or chicken broth.
- Heat olive oil in a skillet over medium heat.
- Add the diced chicken to the skillet, season with salt and pepper, and cook until golden and cooked through, about 7-10 minutes.
- Stir in the corn and lime juice, heating through until warm.
- Once the rice is done, fluff it with a fork and divide it into bowls.
- Top with the chicken-corn mixture and sprinkle your chosen toppings as desired.
Notes
Feel free to substitute the chicken with cooked turkey or plant-based protein for a vegetarian option. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg