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Easy Street Corn Chicken Rice Bowls

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A hearty blend of chicken, rice, and vibrant veggies that brings warmth and comfort to your table.

Ingredients

Scale
  • 2 cups cooked white rice (400g)
  • 1 lb chicken pieces, cooked and shredded (450g)
  • 2 cups corn kernels (fresh or frozen, 300g)
  • 1 cup black beans (rinsed and drained, 240g)
  • 1/2 cup mayonnaise (120g)
  • 1/4 cup sour cream (60g)
  • 2 tablespoons lime juice (30g)
  • 1 teaspoon chili powder (5g)
  • 1/2 teaspoon smoked paprika (2.5g)
  • 1/4 teaspoon garlic powder (1.25g)
  • 1/4 cup cotija cheese (crumbled, 60g)
  • Salt and pepper (to taste)
  • Fresh cilantro (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Prepare the Base: Start by ensuring you have your cooked white rice ready. If you’re using leftover rice from last night, that’s perfect! If not, simply cook 2 cups of rice according to the package instructions and let it cool slightly.
  2. Shred the Chicken: If you haven’t already, cook the chicken pieces until fully done and easy to shred. You can use a rotisserie chicken for a quicker option! Once cooked, let it cool briefly before shredding it into bite-sized pieces.
  3. Sauté the Corn: In a large skillet over medium heat, add a splash of oil and toss in the corn kernels. If you’re using frozen corn, no worries! Sauté for about 5 minutes until they’re heated through and slightly caramelized.
  4. Mix Your Creamy Sauce: In a medium bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder. Stir until smooth and creamy.
  5. Combine the Ingredients: In a large mixing bowl, combine the shredded chicken, sautéed corn, black beans, and the creamy sauce. Stir until everything is well-coated.
  6. Assemble the Bowls: In serving bowls, layer the cooked white rice first. On top, spoon generous amounts of the chicken and corn mixture. Sprinkle with crumbled cotija cheese and season with salt and pepper to taste.
  7. Garnish and Serve: Top each bowl with freshly chopped cilantro and serve with lime wedges on the side.

Notes

Store leftovers in airtight containers in the fridge for up to 3 days. Reheat and add a splash of lime juice for freshness.

Nutrition

Find it online: https://tashirecipez.com/corn-chicken-rice-bowls-meal-prep/

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