Description
A creamy, smoky, flavor-packed chicken and rice skillet inspired by classic street corn. Perfect for weeknight dinners, meal prep, or feeding a crowd.
Ingredients
2 tablespoons olive oil
1 ½ pounds boneless skinless chicken breast, diced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 small yellow onion, diced
3 garlic cloves minced
1 cup long grain white rice
2 cups chicken broth
10 ounces diced tomatoes with green chilies
1 cup black beans
3 cups corn kernels
1 tablespoon butter
½ cup sour cream
¼ cup mayonnaise
½ cup cotija or feta cheese
2 tablespoons lime juice
¼ cup cilantro chopped
Instructions
Season chicken with spices and cook in olive oil until done. Remove from skillet.
Sauté onion and garlic, add rice, broth, tomatoes, and beans. Simmer covered until rice is tender.
Char corn in butter until lightly browned.
Mix corn with sour cream, mayonnaise, cheese, lime juice, spices, and cilantro.
Return chicken to rice and fold in corn mixture.
Heat through, garnish as desired, and serve.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Yield
6 servings
Notes
Use grilled corn for extra smoky flavor.
Add avocado for creamy freshness.
Great for meal prep and reheats well.
Adjust spice level with extra chili powder or jalapeños.
Notes
Use grilled corn for extra smoky flavor.
Add avocado for creamy freshness.
Great for meal prep and reheats well.
Adjust spice level with extra chili powder or jalapeños.
- Prep Time: 20 minutes
- Cook Time: 30 minutes