Name: Easy Street Corn Chicken Rice Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian-Inspired
Ingredients: 300 g (1.5 cups) Basmati Rice: Rinse before cooking for fluffy grains.; 600 ml (2 ½ cups) Water: For cooking the rice.; 1 tsp (5 ml) Salt: Seasoning for the rice.; 1 tbsp (15 ml) Vegetable Oil (optional): For tender rice texture.; 400 g (14 oz) Chicken Thighs: Cut into 2 cm cubes.; 2 tbsp (30 ml) Olive Oil: For searing the chicken.; 1 tsp (5 g) Ground Cumin: Adds warmth to the chicken.; 1 tsp (5 g) Smoked Paprika: Adds smoky flavor to the chicken.; ½ tsp (2.5 g) Garlic Powder: For chicken marinade.; ½ tsp (2.5 g) Onion Powder: For chicken marinade.; Salt and Pepper: To taste.; 250 g (1 cup) Corn Kernels: Fresh or frozen.; 1 Small Red Bell Pepper (≈100 g): Diced.; 1 Clove Garlic: Minced.; 1 tbsp (15 ml) Butter: For sautéing vegetables.; 2 tbsp (30 ml) Soy Sauce: Umami base for the sauce.; 1 tbsp (15 ml) Lime Juice: Adds acidity to the sauce.; 1 tsp (5 ml) Honey: Adds sweetness to the sauce.; 1 tsp (5 ml) Sriracha: Adds heat to the sauce.; 1 tbsp (15 ml) Cilantro: For garnish.; 1 tbsp (15 ml) Pepitas: For garnish.; 1 tbsp (15 ml) Pickled Red Onion (optional): For garnish.; 1 Lime Wedge: For garnish.

Description

This Easy Street Corn Chicken Rice Bowl combines tender chicken, sweet corn, and fluffy basmati rice with a zesty sauce for a quick and flavorful meal. It’s perfect for weeknights or meal prepping.

Ingredients

Scale

300 g (1.5 cups) Basmati Rice: Rinse before cooking for fluffy grains.
600 ml (2 ½ cups) Water: For cooking the rice.
1 tsp (5 ml) Salt: Seasoning for the rice.
1 tbsp (15 ml) Vegetable Oil (optional): For tender rice texture.
400 g (14 oz) Chicken Thighs: Cut into 2 cm cubes.
2 tbsp (30 ml) Olive Oil: For searing the chicken.
1 tsp (5 g) Ground Cumin: Adds warmth to the chicken.
1 tsp (5 g) Smoked Paprika: Adds smoky flavor to the chicken.
½ tsp (2.5 g) Garlic Powder: For chicken marinade.
½ tsp (2.5 g) Onion Powder: For chicken marinade.
Salt and Pepper: To taste.
250 g (1 cup) Corn Kernels: Fresh or frozen.
1 Small Red Bell Pepper (≈100 g): Diced.
1 Clove Garlic: Minced.
1 tbsp (15 ml) Butter: For sautéing vegetables.
2 tbsp (30 ml) Soy Sauce: Umami base for the sauce.
1 tbsp (15 ml) Lime Juice: Adds acidity to the sauce.
1 tsp (5 ml) Honey: Adds sweetness to the sauce.
1 tsp (5 ml) Sriracha: Adds heat to the sauce.
1 tbsp (15 ml) Cilantro: For garnish.
1 tbsp (15 ml) Pepitas: For garnish.
1 tbsp (15 ml) Pickled Red Onion (optional): For garnish.
1 Lime Wedge: For garnish.

Instructions

Rinse Rice: Rinse basmati rice until water runs clear.
Cook Rice: Combine rice, water, salt, and oil; boil, then simmer covered for 15 minutes.
Rest Rice: Let rice rest covered for 5 minutes, then fluff.
Marinate Chicken: Whisk marinade ingredients; coat chicken and marinate for 10 minutes.
Sear Chicken: Sear chicken in a skillet until golden brown and cooked through.
Sauté Vegetables: Sauté corn, bell pepper, and garlic in butter.
Combine & Finish: Return chicken to skillet, add marinade, and toss.
Assemble Bowls: Place rice in bowls, top with chicken mixture.
Garnish & Serve: Garnish with cilantro, pepitas, and lime wedge.

Notes

For best results, rinse the rice thoroughly and avoid lifting the lid while simmering. Adjust sriracha to your spice preference.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 550 kcal
Sugar: 15 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 100 mg

Keywords: chicken, rice bowl, corn, easy, weeknight, dinner, flavorful, healthy, quick