Instead of the side dish, make rice the star of the meal, Chef! Load with pops of sweet corn, crispy bacon, jalapenos, chicken pieces and a special Mexican spice. Balance the heat with a cooling sour cream & mayo and zesty lime juice before garnishing with fresh coriander. Finished with creamy crumblings of feta.
Street Corn Chicken Rice Bowl
Street Corn Chicken Rice Bowl
with crispy bacon & guacamole
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Chicken
- Corn
- Danish-style Feta
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Coriander
- Guacamole
- Jasmine Rice
- Lime Juice
- Mexican Spice
- Sliced Pickled Jalapeños
- Sour Cream & Mayo
- Streaky Pork Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and roughly chop.
Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1 minute, mix in the jalapeños (to taste). Remove from the pan and set aside.
Chicken
Return the pan to medium heat, wiped down if necessary, with enough oil to cover the base. Pat the Chicken dry with paper towel, cut into bite-sized chunks, and coat with the Mexican spice and seasoning. When hot, fry the chicken until cooked through, 1-2 minutes per side. Remove from the pan and drain on paper towel.
SOME PREP
In a small bowl, combine the creamy mayo with the lime juice (to taste). Loosen with water in 5ml increments until drizzling consistency.
JUST BEFORE SERVING
Combine the rice with the Corn mix, the bacon, and the coriander.
DINNER IS READY
Bowl up the loaded rice, alongside the Chicken, the Guacamole, and drizzle over the creamy mayo. Finish with a crumble of the feta and enjoy, Chef!
RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and roughly chop.
Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1 minute, mix in the jalapeños (to taste). Remove from the pan and set aside.
Chicken
Return the pan to medium heat, wiped down if necessary, with enough oil to cover the base. Pat the Chicken dry with paper towel, cut into bite-sized chunks, and coat with the Mexican spice and seasoning. When hot, fry the chicken until cooked through, 1-2 minutes per side. Remove from the pan and drain on paper towel.
SOME PREP
In a small bowl, combine the creamy mayo with the lime juice (to taste). Loosen with water in 5ml increments until drizzling consistency.
JUST BEFORE SERVING
Combine the rice with the Corn mix, the bacon, and the coriander.
DINNER IS READY
Bowl up the loaded rice, alongside the Chicken, the Guacamole, and drizzle over the creamy mayo. Finish with a crumble of the feta and enjoy, Chef!
RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and roughly chop.
Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). In the final 1 minute, mix in the jalapeños (to taste). Remove from the pan and set aside.
Chicken
Return the pan to medium heat, wiped down if necessary, with enough oil to cover the base. Pat the Chicken dry with paper towel, cut into bite-sized chunks, and coat with the Mexican spice and seasoning. When hot, fry the chicken until cooked through, 1-2 minutes per side. Remove from the pan and drain on paper towel.
SOME PREP
In a small bowl, combine the creamy mayo with the lime juice (to taste). Loosen with water in 5ml increments until drizzling consistency.
JUST BEFORE SERVING
Combine the rice with the Corn mix, the bacon, and the coriander.
DINNER IS READY
Bowl up the loaded rice, alongside the Chicken, the Guacamole, and drizzle over the creamy mayo. Finish with a crumble of the feta and enjoy, Chef!
RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and roughly chop.
Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). In the final 1 minute, mix in the jalapeños (to taste). Remove from the pan and set aside.
Chicken
Return the pan to medium heat, wiped down if necessary, with enough oil to cover the base. Pat the Chicken dry with paper towel, cut into bite-sized chunks, and coat with the Mexican spice and seasoning. When hot, fry the chicken until cooked through, 1-2 minutes per side. Remove from the pan and drain on paper towel.
SOME PREP
In a small bowl, combine the creamy mayo with the lime juice (to taste). Loosen with water in 5ml increments until drizzling consistency.
JUST BEFORE SERVING
Combine the rice with the Corn mix, the bacon, and the coriander.
DINNER IS READY
Bowl up the loaded rice, alongside the Chicken, the Guacamole, and drizzle over the creamy mayo. Finish with a crumble of the feta and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Street Corn Chicken Rice Bowl?
The preparation time for Street Corn Chicken Rice Bowl with crispy bacon & guacamole is between 25 and 45 minutes.
What is the total time required to make Street Corn Chicken Rice Bowl with crispy bacon & guacamole?
The total time required to make Street Corn Chicken Rice Bowl with crispy bacon & guacamole is between 40 and 60 minutes.
How many servings does Street Corn Chicken Rice Bowl provide?
4 servings
What are the main ingredients in Street Corn Chicken Rice Bowl?
Chicken, Corn, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Coriander, Guacamole, Jasmine Rice, Lime Juice, Mexican Spice, Sliced Pickled Jalapeños, Sour Cream & Mayo, Streaky Pork Bacon
What is the nutritional information of Street Corn Chicken Rice Bowl?
Calories: 1283, Carbs: 96 grams, Fat: grams, Protein: 64.7 grams, Sugar: 10.3 grams, Salt: 2163 grams
How do I prepare Street Corn Chicken Rice Bowl?
DINNER IS READY: Bowl up the loaded rice, alongside the chicken, the guacamole, and drizzle over the creamy mayo. Finish with a crumble of the feta and enjoy, Chef! JUST BEFORE SERVING: Combine the rice with the corn mix, the bacon, and the coriander. SOME PREP: In a small bowl, combine the creamy mayo with the lime juice (to taste). Loosen with water in 5ml increments until drizzling consistency. CHICKEN: Return the pan to medium heat, wiped down if necessary, with enough oil to cover the base. Pat the chicken dry with paper towel, cut into bite-sized chunks, and coat with the Mexican spice and seasoning. When hot, fry the chicken until cooked through, 1-2 minutes per side. Remove from the pan and drain on paper towel. CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1 minute, mix in the jalapeños (to taste). Remove from the pan and set aside. BACON: Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and roughly chop. RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Street Corn Chicken Rice Bowl?
Chicken, Corn, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Coriander, Guacamole, Jasmine Rice, Lime Juice, Mexican Spice, Sliced Pickled Jalapeños, Sour Cream & Mayo, Streaky Pork Bacon
How many calories does Street Corn Chicken Rice Bowl have?
1283 calories
How much fat content does Street Corn Chicken Rice Bowl have?
grams
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