Ingredients
- Cooked rice, 2 cups
- Chicken breast, 1 pound, cooked and shredded
- Corn kernels, 1 cup (fresh or frozen)
- Mayonnaise, 1/4 cup
- Cotija cheese, 1/4 cup, crumbled
- Chili powder, 1 teaspoon
- Lime juice, 1 tablespoon
- Cilantro, 1/4 cup, chopped
Instructions
- Step 1: If using frozen corn, thaw it. If using fresh corn, lightly grill or sauté until tender.
- Step 2: In a medium bowl, combine the cooked rice, shredded chicken, and corn.
- Step 3: In a separate small bowl, whisk together the mayonnaise, chili powder, and lime juice.
- Step 4: Pour the mayonnaise mixture over the rice and chicken mixture and stir to combine.
- Step 5: Divide the mixture into bowls and top with crumbled cotija cheese and chopped cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the cheese separate for best texture.
- For reheating, add a splash of water or chicken broth to the bowl before microwaving to keep the rice from drying out.
- Garnish with a lime wedge and a sprinkle of extra chili powder for an extra burst of flavor and visual appeal.
- Don't be shy with the lime juice—it really brightens up the dish and balances the richness of the mayo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American