Description
A vibrant rice bowl combining zesty flavors with hearty ingredients for a satisfying meal that transports you to a bustling street food market.
Ingredients
- 1 cup white or brown rice
- 2 cups water or chicken broth
- 1 pound boneless, skinless chicken thighs or breasts
- 2 cups corn (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
- Avocado slices (optional)
- Queso Fresco or feta cheese (for topping)
Instructions
- Begin by cooking the rice according to package instructions, using water or chicken broth. Set aside when finished.
- In a large skillet, heat olive oil over medium-high heat. Season the chicken with smoked paprika, cumin, salt, and pepper.
- Cook the chicken for about 5-7 minutes on each side until golden brown. Remove and let it rest before slicing.
- In the same skillet, add corn and roast for a few minutes until slightly charred.
- Slice the chicken and layer it over the rice. Top with roasted corn, a squeeze of lime, and garnish with cilantro and cheese.
Notes
Best served warm. Customize with sour cream or avocado crema. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican