So Easy Mexican Street Corn Chicken Rice Bowls
Recipes Chicken Main Dish Meal ideas Mexican
Description
When you realize how delicious and easy this dish is to prepare, you'll make it often. It's an entire meal in one bowl, with chicken, rice and veggies.
Ingredients
Rice:
2 c. cooked wild rice
Mexican Street Corn Mixture:
4 ears fresh corn, husked
1-2 T. olive oil
1 jalapeno, seeded and diced
2 green onions, diced
3 T. mayonnaise
1/4 c. fresh cilantro, chopped
2 cloves garlic, minced
1 t. kosher salt
1/4 t. black pepper
1/4 t. chili powder
1 lime zest & juice
1/2 c. Cotija cheese
salt and pepper, to taste
Chicken:
4 c. cooked chicken
1/8 t. each: garlic powder, chipotle chili powder, onion powder, smoked paprika, cumin salt, and pepper, or to taste.
Sauce:
1/2 c. sour cream
2 T. mayonnaise
1 T. taco seasoning
1-2 t. lime juice
salt, to taste
Directions
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Rice:
Cook the rice according to package directions.*
Mexican Street Corn Mixture:
Cut corn off of the cobs.
Heat the oil in a large non-stick skillet over medium heat. When hot, cook, stirring occasionally, until kernels become slightly charred, about 10 minutes. Let cool for a few minutes.
Add the corn and remaining ingredients to a large bowl; toss to combine. Adjust seasonings to taste. Refrigerate.
Chicken:
Toss the cooked chicken with the seasonings.
Sauce:
Whisk together the sauce ingredients in a bowl.
To Serve:
Divide the cooked rice into 4 bowls; top each with the chicken, the Mexican street corn mixture, choice of toppings, like cilantro, cotija, lime; drizzle the sauce over the tops.
Store in an airtight container for 3-5 days.
4 servings.
*Wild rice usually takes about 45 minutes to cook on the stovetop.