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A vibrant bowl of street corn chicken and rice, garnished with fresh herbs.

Proven way to grow Street Corn Chicken Rice in 7 days

This recipe is not about growing food, but rather a delicious dish that combines the vibrant flavors of street corn with chicken and rice. It's a hearty and satisfying meal that can be prepared in about an hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken breast boneless, skinless, cut into 1-inch pieces
  • 1 cup rice uncooked, long-grain
  • 2 cups chicken broth
  • 2 cups corn frozen or fresh
  • 0.5 red onion finely diced
  • 1 jalapeno seeded and minced
  • 2 cloves garlic minced
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 2 tbsp lime juice
  • 0.25 cup cilantro chopped
  • 0.25 cup cotija cheese crumbled
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp paprika
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Large skillet
  • Mixing bowls
  • Measuring cups
  • Measuring spoons

Method
 

Cooking Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, chili powder, cumin, and paprika, then cook until browned and cooked through; remove chicken and set aside.
  2. Add diced red onion and minced jalapeno to the same skillet, cooking until softened for about 3-5 minutes, then stir in minced garlic for another minute until fragrant.
  3. Stir in uncooked rice and chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
  4. Add corn to the skillet with the rice during the last 5 minutes of cooking.
  5. While rice cooks, assemble the street corn sauce by combining sour cream, mayonnaise, lime juice, and half of the chopped cilantro in a small bowl.
  6. Once rice is cooked, return the chicken to the skillet, pour the street corn sauce over the chicken and rice, and stir everything to combine.
  7. Garnish with crumbled cotija cheese and the remaining fresh cilantro before serving.

Notes

For an extra kick, leave some seeds in the jalapeno. You can also grill the corn before adding it to the dish for a smoky flavor. This dish is great for meal prep and reheats well.