Description
A vibrant and satisfying rice bowl featuring juicy chicken, sweet corn, and crisp bell pepper, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 2 cups cooked rice (jasmine or basmati)
- 1 lb chicken breast, diced
- 1 cup corn (fresh or frozen)
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Heat the oil: In a large skillet, heat the olive oil over medium heat until it shimmers.
- Add aromatics: Add the chopped onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
- Cook the chicken: Toss in the diced chicken breast, seasoning with salt, pepper, and cumin. Cook for 5-7 minutes until browned and cooked through.
- Add vegetables: Stir in the diced bell pepper and corn, cooking for an additional 5 minutes.
- Incorporate the rice: Mix in the cooked rice, stirring until evenly heated.
- Garnish and serve: Top with fresh cilantro if desired, and serve hot.
Notes
Make-ahead tips: Prepare the chicken and vegetable mix ahead of time. Leftovers can be refrigerated for up to four days or frozen for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg