Street Corn Chicken Rice Bowl
A hearty meal combining shredded chicken, sweet corn, creamy avocado, and fluffy rice, inspired by the vibrant flavors of Mexican street corn.
Ingredients
Main Ingredients
- 1 cup rice (white or brown) Choose based on preference.
- 2 cups cooked chicken, shredded Can use rotisserie chicken for convenience.
- 1 cup corn (fresh or frozen) If using fresh, grill until lightly charred.
- 1 ripe avocado, diced For creaminess.
- 2 limes Juice of Adds brightness to the dish.
- to taste Salt Adjust according to preference.
- to taste Pepper Adjust according to preference.
- for garnish Fresh cilantro Enhances flavor and presentation.
Instructions
Cooking the Rice
- Cook the rice according to the package instructions, rinsing under cold water before boiling.
Preparing Chicken and Corn
- Shred the cooked chicken.
- For fresh corn, grill cobs over medium heat until lightly charred, then cut off kernels. If using frozen corn, thaw it.
Mixing Ingredients
- In a large mixing bowl, combine cooked rice, shredded chicken, corn, and lime juice.
- Gently fold in the diced avocado.
Final Seasoning and Serving
- Season with salt and pepper, mix lightly, and serve with fresh cilantro on top.
Notes
You can customize the recipe with spices like cumin or paprika, or add bell peppers or black beans. Store leftovers in an airtight container for up to 3-4 days.