Description
A vibrant bowl combining succulent chicken, creamy sauce, and crisp toppings, bringing the essence of street food home.
Ingredients
- 1 cup cooked rice (white or brown)
- 1 pound chicken breast, diced
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- ½ cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ cup cilantro, chopped
- Salt and pepper, to taste
- Crumbled queso fresco, for topping
Instructions
- In a skillet over medium heat, cook the diced chicken until browned and cooked through, about 6-8 minutes. Season with salt, pepper, and chili powder.
- Add the corn and diced red bell pepper to the skillet. Cook for another 4-5 minutes until the vegetables are tender.
- In a small bowl, combine mayonnaise, lime juice, salt, and additional chili powder. Mix well.
- To assemble, start with a base of rice, pile on the chicken-corn mixture, and drizzle with the creamy sauce.
- Finish with crumbled queso fresco and chopped cilantro on top.
Notes
For a lighter option, swap chicken for beef or mayonnaise for Greek yogurt. Serve with tortilla chips and salsa for crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican