Cook the Rice: In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, or until all water is absorbed. Fluff with a fork.
1 cup long-grain rice, 2 cups water, 1/2 teaspoon salt
Prepare the Chicken: In a bowl, toss chicken cubes with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
1 pound boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, Salt and pepper
Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, or until fully cooked and slightly browned.
1 pound boneless, skinless chicken breasts
Make the Street Corn: In a medium bowl, combine corn kernels, mayonnaise, cotija cheese, lime juice, and chili powder. Mix well.
2 ears of corn, 2 tablespoons mayonnaise, 1/4 cup crumbled cotija cheese (or feta), 1 tablespoon lime juice, 1/4 teaspoon chili powder
Assemble the Bowls: Divide the cooked rice into bowls. Top with cooked chicken and a generous serving of street corn.
1 cup long-grain rice, 1 pound boneless, skinless chicken breasts, 2 ears of corn
Garnish and Serve: Add your favorite toppings like avocado, salsa, sour cream, and cilantro. Serve immediately and enjoy!
Avocado slices, Salsa, Sour cream or Greek yogurt, Chopped cilantro
