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–+ servings

Street Corn Chicken Rice Bowl

A vibrant and satisfying bowl inspired by the flavorful street foods of Mexico, featuring rice, chicken, corn, and fresh toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice any type you love
  • 1 lb cooked chicken, shredded rotisserie chicken works perfectly
  • 1 cup corn, grilled or canned freshly grilled corn adds extra flavor
  • 1 cup black beans, drained and rinsed canned works fine for convenience
  • 1 avocado, diced make sure it’s ripe
  • 1/2 cup diced tomatoes cherry tomatoes add a nice burst
  • 1/4 cup red onion, diced feel free to soak them in water for a milder taste
  • 1/2 cup cilantro, chopped optional for those who aren’t fans
  • 1 lime wedges for serving the fresh juice makes all the difference
  • Salt and pepper to taste
Optional Toppings
  • cheese
  • sour cream
  • jalapeños
  • chili powder for an extra kick

Method
 

Preparation
  1. In a large bowl, start by combining the cooked rice and shredded chicken.
  2. Add the corn and black beans into the mix, creating a hearty base.
  3. Next, gently fold in the diced avocado, tomatoes, red onion, and cilantro.
  4. Season with salt and pepper to taste, adjusting as necessary.
  5. Serve the mixture in bowls with your desired toppings and a lime wedge on the side.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 10gSugar: 2g

Notes

If you have leftovers, they can last in the fridge for about 3 to 4 days. Store components separately, especially the avocado. For longer storage, freeze the chicken and rice mixture.

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