Mexican-Style Chicken Corn Rice (Recipe for Printing)
Savory chicken, corn, rice, and veggies with zesty seasoning—quick, filling, and ideal for meal prep.
# What You Need:
→ Main Components
01 -
2 cups cooked white or brown rice
02 -
2 boneless, skinless chicken breasts, cut into 1-inch cubes
03 -
1 cup corn kernels, fresh, canned, or grilled
04 -
1 medium red bell pepper, diced
05 -
1 small can black beans, rinsed and drained
06 -
1 medium red onion, chopped
→ Seasoning
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon ground cumin
09 -
1 tablespoon olive oil
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ Optional Toppings
12 -
2 tablespoons sour cream or Greek yogurt
13 -
Crumbled cheese, such as queso fresco, as desired
14 -
Fresh cilantro leaves
15 -
Lime wedges
# How to Make It:
01 -
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces along with smoked paprika, ground cumin, salt, and pepper. Cook, stirring occasionally, for 6 to 8 minutes or until chicken is golden brown and cooked through.
02 -
Add chopped red onion, diced red bell pepper, and corn kernels to the skillet. Sauté for 5 to 7 minutes until vegetables are tender and slightly caramelized.
03 -
Stir in rinsed black beans and cook for 2 minutes, allowing them to heat through.
04 -
Divide cooked rice among 4 serving bowls. Top each with the chicken and vegetable mixture. Garnish with cheese, sour cream or Greek yogurt, chopped cilantro, and a squeeze of lime juice.
# Extra Tips:
01 -
For added freshness, serve with sliced avocado and fresh salsa. Prepared bowls can be stored in the refrigerator for up to 4 days, making them ideal for meal prep.