Description
A bright and satisfying bowl combining charred corn, smoky spices, creamy lime crema, and grilled chicken over rice.
Ingredients
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 2 chicken breasts (grilled and sliced)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans (drained and rinsed)
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro (for garnish)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon garlic powder
Instructions
- Heat a skillet over medium heat and add olive oil. Add corn kernels and sauté for 3-4 minutes until lightly charred.
- Sprinkle chili powder, smoked paprika, cumin, salt, and black pepper over the corn. Toss to coat and remove from heat.
- Combine sour cream (or Greek yogurt), lime juice, garlic powder, and salt in a small bowl. Stir until smooth.
- Portion the cooked rice into bowls. Arrange sliced grilled chicken on top, followed by black beans, charred corn, diced tomatoes, and red onion.
- Sprinkle cotija cheese over the bowls, drizzle with lime crema, and garnish with chopped cilantro.
Notes
Customize with additional toppings like avocado or jalapeños. Use rotisserie chicken for quicker prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican