Easy Street Corn Chicken Rice Bowl
A quick and satisfying meal that combines juicy chicken, sweet corn, and fluffy rice in a creamy sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked rice (white or brown)
- 1 lb boneless chicken breast (or thighs), cooked and shredded
- 1 can sweet corn (15 oz, drained)
- 1 cup heavy cream (or a dairy-free alternative)
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste Salt
- to taste Pepper
Garnishes
- optional Fresh cilantro (for garnish)
- optional Shredded cheese (for topping)
Instructions
Preparation
- Cook your rice according to package instructions. Set aside once it’s ready.
- In a large skillet over medium heat, add your shredded chicken and cook until heated through, about 3-4 minutes.
Cooking
- Add the drained corn and heavy cream to the skillet. Stir in the garlic powder, onion powder, paprika, salt, and pepper.
- Let the mixture come to a gentle simmer for 5-7 minutes, allowing the flavors to meld.
- Stir the cooked rice into the skillet with the chicken and corn mixture, mixing everything together until well combined. Cook for an additional 3-5 minutes.
Serving
- Serve your Easy Street Corn Chicken Rice Bowls hot, garnished with fresh cilantro and a sprinkle of shredded cheese if desired.
Notes
For quicker preparation, use rotisserie chicken. Customize with toppings like diced jalapeños or additional vegetables. Can be made ahead and reheated.