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In recent years, rice bowls have surged in popularity, becoming a staple in modern cuisine. These versatile dishes combine grains with an array of proteins, vegetables, and sauces, resulting in a meal that is not only satisfying but also visually appealing. Rice bowls offer endless possibilities for customization, making them suitable for various dietary needs and cravings. One standout option that has been gaining traction is the Street Corn Chicken Rice Bowl. This dish marries the succulent flavors of grilled chicken with the vibrant, zesty profile of street corn, creating a delightful fusion of textures and tastes in every bite.

Street Corn Chicken Rice Bowl

Discover the deliciousness of the Street Corn Chicken Rice Bowl, a vibrant fusion of flavors inspired by Mexican street food. This customizable dish combines succulent grilled chicken, sweet grilled corn, and fresh vegetables over a bed of fluffy jasmine rice. Perfect for lunch or dinner, it's not only visually stunning but also packed with nutrients. Enjoy the creative freedom to adapt it to your dietary needs. Try this mouthwatering recipe for a delightful meal that brings comfort and joy to your table!
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Ingredients
  

1 cup jasmine rice

2 cups chicken broth

2 chicken breasts, diced

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper, to taste

1 cup corn kernels (fresh, frozen, or canned)

1/2 red bell pepper, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, diced

1 avocado, sliced

1/4 cup cilantro, chopped

1 lime, juiced

1/2 cup crumbled feta cheese

1/4 cup sour cream (optional)

Chili powder (for garnish)

Instructions
 

Cook the Rice: In a saucepan, bring the chicken broth to a boil. Add the jasmine rice, reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

    Prepare the Chicken: In a large skillet over medium-high heat, add olive oil. Once hot, add the diced chicken breasts. Season with smoked paprika, cumin, salt, and pepper. Cook for about 7-10 minutes until the chicken is golden brown and cooked through. Remove from the skillet and set aside.

      Sauté the Veggies: In the same skillet, add the corn, red bell pepper, red onion, and cherry tomatoes. Sauté for about 5 minutes until the corn is lightly charred and the peppers are tender. Stir in lime juice and cook for 1 more minute.

        Assemble the Bowls: In serving bowls, layer the cooked jasmine rice first. Top with the sautéed veggie mixture, followed by the cooked chicken.

          Garnish: Add slices of avocado, sprinkle crumbled feta cheese, and chopped cilantro over the top. Drizzle with sour cream if desired and finish with a sprinkle of chili powder for a little extra kick.

            Serve: Enjoy this delicious street corn chicken rice bowl warm, perfect for a quick dinner or a meal prep option!

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings