Ingredients:

  • 1.5 cups (300g) long-grain white rice
  • 2.25 cups (530ml) water or chicken broth
  • 1 tbsp (14g) butter
  • 2 tbsp (30ml) fresh lime juice
  • 0.25 cup (15g) chopped fresh cilantro
  • 1.5 lbs (680g) boneless skinless chicken breasts, cubed into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) ground cumin
  • 0.5 tsp (3g) garlic powder
  • 0.5 tsp (3g) salt
  • 0.25 tsp (1g) black pepper
  • 3 cups (400g) corn kernels
  • 1 tbsp (15ml) olive oil
  • 2 tbsp (30g) mayonnaise
  • 2 tbsp (30g) sour cream
  • 0.25 cup (25g) crumbled Cotija cheese
  • 0.5 tsp (1g) chili powder
  • 1 tbsp (15ml) fresh lime juice
  • 1 medium (150g) avocado, sliced
  • 2 tbsp (10g) chopped red onion
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving

Instructions:

  1. Rinse the rice under cold water until the water runs clear to remove excess starch.
  2. Combine rice, water or chicken broth, and butter in a pot or rice cooker. Cook according to package instructions.
  3. Once cooked, fluff the rice with a fork and stir in fresh lime juice and chopped cilantro. Cover and keep warm.
  4. In a bowl, toss the cubed chicken breasts with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
  5. Heat a cast iron skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes per side until reaching an internal temperature of 165°F (74°C).
  6. Remove chicken from the skillet and let it rest. In the same skillet, add olive oil and corn kernels, searing on high heat until charred.
  7. Remove corn from heat and mix with mayonnaise, sour cream, crumbled Cotija cheese, chili powder, and lime juice.
  8. Assemble the bowls by layering the cilantro lime rice, spiced chicken, and street corn. Top with sliced avocado, red onion, fresh cilantro, and a lime wedge.