Chicken and Rice Bowl Recipe
Introduction
This Chicken and Rice dish is a flavorful, easy-to-make meal perfect for busy weeknights. Tender chicken thighs seasoned with taco spices pair beautifully with charred corn and a tangy lime crema. Ready in under 30 minutes, it’s a satisfying bowl that’s sure to please the whole family.
Ingredients
- 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- 2 cups corn kernels (fresh or frozen)
- 2 cups cooked white or long-grain rice
- 1/3 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/3 cup crumbled cotija or feta cheese
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp chili powder
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prepare the rice according to package directions so it is warm and ready. Pat the chicken pieces dry, then toss them with olive oil, taco seasoning, salt, and pepper until evenly coated.
- Step 2: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and cooked through. Transfer the chicken to a plate and keep warm.
- Step 3: In the same skillet, add the corn kernels and cook for 4 to 6 minutes until they begin to char. Sprinkle with chili powder, a pinch of salt, and 1 tablespoon of lime juice. Toss to combine, then remove from heat.
- Step 4: In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), the remaining lime juice, and a pinch of chili powder to make the lime crema. Taste and adjust seasoning with salt and pepper as needed.
- Step 5: To assemble, divide the warm rice evenly among 4 bowls. Top each with cooked chicken and charred corn. Drizzle with lime crema, sprinkle crumbled cotija cheese and chopped cilantro over the top, and finish with an extra squeeze of lime if desired.
- Step 6: Serve immediately while warm. Enjoy!
Tips & Variations
- For a spicier kick, add a pinch of cayenne pepper or use a spicier taco seasoning blend.
- Use Greek yogurt instead of sour cream for a lighter lime crema.
- Swap chicken thighs for boneless skinless chicken breasts if preferred, but adjust cooking time accordingly.
- Try adding black beans or diced avocado for extra texture and flavor.
Storage
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Add fresh cilantro and a squeeze of lime after reheating to brighten the flavors again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn for this recipe?
Yes, frozen corn works well. Thaw it slightly or add it directly to the skillet and cook until it chars and heats through.
What type of rice is best for this dish?
White or long-grain rice works best as it provides a fluffy texture that pairs nicely with the savory chicken and creamy lime dressing. You can also use brown rice if you prefer a healthier option, but cooking times will vary.
PrintChicken and Rice Bowl Recipe
A flavorful and easy-to-make Chicken and Rice bowl featuring seasoned, skillet-cooked chicken thighs, charred corn, and a zesty lime crema. This meal combines tender chicken with creamy, tangy toppings and fresh cilantro for a vibrant, satisfying dinner perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Ingredients
Chicken
- 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- Salt and freshly ground black pepper, to taste
Vegetables and Rice
- 2 cups corn kernels (fresh or frozen)
- 2 cups cooked white or long-grain rice
- 1 tsp chili powder
Lime Crema
- 1/3 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp fresh lime juice, divided
- Pinch of chili powder
- Salt and freshly ground black pepper, to taste
Garnish
- 1/3 cup crumbled cotija or feta cheese
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare the rice and chicken: Cook the rice according to package directions so it’s warm and ready. Pat the chicken pieces dry, then toss them with olive oil, taco seasoning, salt, and pepper to evenly coat.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through inside. Transfer the chicken to a plate and keep warm.
- Char the corn: In the same skillet, add the corn kernels and cook for 4–6 minutes, stirring occasionally, until they start to char and develop a slight smoky flavor. Sprinkle the corn with chili powder, a pinch of salt, and 1 tablespoon of fresh lime juice, tossing to combine. Remove from heat.
- Make the lime crema: In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, the remaining 1 tablespoon lime juice, a pinch of chili powder, salt, and pepper. Taste and adjust seasoning if needed to balance tanginess and spice.
- Assemble the bowls: Divide the warm cooked rice evenly among 4 serving bowls. Top each with the cooked chicken and charred corn. Drizzle generously with the lime crema, then sprinkle with crumbled cotija or feta cheese and chopped fresh cilantro. Finish with an extra squeeze of lime juice, if desired.
- Serve and store: Serve the bowls immediately while warm for the best flavor. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days and reheated gently before serving.
Notes
- You can use Greek yogurt instead of sour cream for a healthier option.
- Adjust chili powder and taco seasoning levels to suit your preferred spice tolerance.
- Fresh corn works best, but frozen corn can be used—just thaw before cooking.
- Leftover rice and chicken can be combined and reheated for a quick meal the next day.
Keywords: chicken and rice, skillet chicken, lime crema, charred corn, quick dinner, Mexican inspired, taco seasoning, easy weeknight meal
