Street Corn Chicken Rice Bowl

1. Cook the Rice:

• • In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.

• Add the rice and stir for 1-2 minutes until slightly toasted.
• Add the chicken broth (or water) and a pinch of salt, bring to a boil.
• Reduce the heat to low, cover, and simmer for 15-18 minutes (or according to package instructions) until the rice is cooked and the liquid is absorbed.

2. Prepare the Chicken:

• In a small bowl, mix the chili powder, paprika, cumin, garlic powder, salt, and pepper.
• Rub the chicken breasts with olive oil and lime juice, then coat with the spice mixture.
• Preheat a grill or skillet over medium-high heat. Cook the chicken for 5-6 minutes on each side, or until fully cooked (internal temperature should reach 165°F).
• Let the chicken rest for a few minutes before slicing it into strips.

3. Prepare the Street Corn:

• In a skillet, melt the butter over medium heat and add the corn kernels. Cook for 4-5 minutes, stirring occasionally, until the corn is heated through and slightly charred.
• In a small bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, and lime juice.
• Once the corn is cooked, remove from heat and stir in the mayo-sour cream mixture, then sprinkle with cotija cheese, cilantro, and salt and pepper to taste.

4. Assemble the Bowl:

• Start by layering the rice at the bottom of each bowl.
• Add a portion of the street corn on top of the rice.
• Place the sliced grilled chicken over the corn.
• Garnish with fresh cilantro, lime wedges, and avocado slices (if using).

5. Serve:

• Serve warm and enjoy your Street Corn Chicken Rice Bowl!