Mexican Street Corn Chicken Rice Bowl

Start the rice by adding 2 cups of broth to a medium saucepan. Bring it to a boil, then stir in 1 cup of long‑grain rice. Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid has been absorbed.

Add 1/8 cup of finely chopped cilantro and 3 tablespoons of lime juice to the rice, then gently stir to combine. Cover and set aside.

In a small bowl, combine 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, and salt and pepper to taste.

Pat the chicken breasts dry, then add the seasoning to both sides.

Preheat a large skillet over medium heat, then add 3 tablespoons of butter. Once the butter has melted, add the chicken to the skillet and cook for about 5–6 minutes on each side, or until the chicken is golden and cooked through. Then remove from the pan and let rest for 10 minutes.

In a medium pan, add 2 cups of drained corn over medium heat. Cook just until heated through.

Make Elote Drizzle. In a small bowl, mix 1/4 cup mayonnaise, 2 tablespoons sour cream or Greek yogurt, 1/2 tablespoon lime juice, and 1/4 teaspoon chili powder. Stir until smooth and creamy.

Assemble the Mexican Street Corn Chicken Rice Bowls with a generous bed of rice, sliced chicken breasts, corn, a drizzle of elote dressing, a sprinkle of cotija cheese, chopped cilantro, and a pinch of chili powder. Serve with a lime wedge.

Enjoy!

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