Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup corn kernels, fresh or frozen
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, sliced
- 1/4 cup cilantro, chopped (optional)
- Lime wedges for serving
Instructions
- Cook rice according to package instructions and set aside.
- In a skillet, heat olive oil over medium heat.
- Add diced chicken to the skillet and season with salt, pepper, and chili powder.
- Cook the chicken until it is browned and cooked through, about 7-10 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add corn and cook until heated through and slightly charred.
- Stir in lime juice, cilantro, and cotija cheese with the corn.
- Combine the cooked rice, chicken, and corn mixture in a large bowl.
- Serve in bowls topped with additional cotija cheese, cilantro, and lime wedges.
Notes
Store leftovers in airtight container.
Reheat gently in microwave, covered.
Top with fresh cilantro, avocado.
Char corn for extra smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American