Chicken 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
Scale
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
Find it online: https://liamjayne.com/chicken-and-rice-bowl-recipe/
