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Easy Street Corn Chicken Rice Bowl

A creamy and satisfying rice bowl bursting with the flavors of tender chicken, sweet corn, and zesty toppings, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice (white or brown) Use your preferred type of rice.
  • 1 lb chicken breast, diced Can substitute with shrimp or tofu.
  • 1 can sweet corn, drained 15 oz can.
  • 1/2 cup sour cream
  • 1/2 cup shredded cheese (cheddar or pepper jack)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • Fresh cilantro, for garnish
  • Lime wedges, for serving (optional)

Method
 

Preparation
  1. If not already cooked, prepare the rice according to package instructions and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken to the skillet, seasoning with garlic powder, onion powder, salt, and pepper. Cook for about 6-8 minutes or until the chicken is browned and cooked through.
  3. Stir in the drained sweet corn and cook for an additional 2-3 minutes, allowing the flavors to meld.
  4. Reduce the heat to low. Mix the cooked rice into the chicken and corn mixture, folding it gently to combine.
  5. Add the sour cream and cheese, stirring until well-combined and heated through. Remove from heat.
  6. Spoon the mixture into bowls, and garnish with fresh cilantro and a squeeze of lime juice for added freshness.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months. Microwave to reheat, adding a splash of water or extra sour cream to maintain creaminess.