Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup cooked rice
- 1/4 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 2 tbsp lime juice
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced (optional)
Instructions
- Step 1: Season the chicken cubes with chili powder, cumin, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 2: Stir in the corn kernels and cook for another 2-3 minutes, until heated through.
- Step 3: In a small bowl, whisk together mayonnaise, lime juice, and minced jalapeño (if using).
- Step 4: Divide the cooked rice among bowls. Top with the chicken and corn mixture. Drizzle with the mayonnaise mixture.
- Step 5: Sprinkle with cotija cheese and cilantro. Serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For reheating, gently warm the rice bowl in the microwave or a skillet to avoid drying out the chicken.
- Serve with a side of tortilla chips for extra crunch and a fun way to scoop up any leftover deliciousness.
- To boost the flavor, marinate the chicken in the spices for at least 30 minutes before cooking for a more intense smoky taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American