Chicken Rice Bowl with Charred Corn, Black Beans, and Lime Crema Recipe
A flavorful and vibrant Chicken Rice Bowl featuring grilled chicken, spiced charred corn, black beans, fresh vegetables, and a tangy lime crema, perfect for a quick and healthy meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 2 chicken breasts (grilled and sliced)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans (drained and rinsed)
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro (for garnish)
Spices and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (for lime crema)
Lime Crema
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
Instructions
- Char the Corn: Heat a skillet over medium heat. Add the olive oil and sauté the corn kernels for 3-4 minutes until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and pepper. Remove from heat and set aside.
- Prepare Lime Crema: In a small bowl, mix together the sour cream (or Greek yogurt), lime juice, garlic powder, and salt. Taste and adjust the lime juice as needed to achieve a tangy, creamy sauce.
- Assemble the Bowls: Start with a base of cooked rice in each bowl. Layer the grilled chicken slices on top, then add the charred corn, black beans, diced tomatoes, diced red onions, and sprinkle with crumbled cotija cheese.
- Finish and Garnish: Drizzle the prepared lime crema evenly over each assembled bowl. Garnish with chopped fresh cilantro for a burst of flavor and color.
- Serve: Serve immediately while the chicken is warm and enjoy a balanced, delicious meal.
Notes
- Use any type of cooked rice you prefer: white, brown, or cilantro-lime rice for extra zest.
- Grill the chicken breasts beforehand or use leftover grilled chicken to save time.
- For a vegetarian version, substitute grilled chicken with grilled tofu or additional beans.
- Adjust spices to your heat preference by increasing or decreasing chili powder.
- Lime crema can be made in advance and refrigerated for up to 2 days.
- Fresh corn kernels provide the best flavor, but frozen or canned can be used in a pinch.
Keywords: chicken rice bowl, grilled chicken, charred corn, black beans, lime crema, quick dinner, Mexican bowl
