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Mexican Street Corn Chicken Rice Skillet

This Mexican Street Corn Chicken Rice Skillet is a vibrant, comforting one-pan meal bursting with bold Mexican street corn flavors!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Comfort Food, Easy, One-Pan, Quick, Rice
Servings: 4 servings

Ingredients

  • 1 pound boneless, skinless chicken breasts diced
  • 2 tablespoons olive oil
  • 1 cup uncooked rice
  • 2 cups chicken broth
  • 1 can (15 ounces) corn drained
  • 1 red bell pepper diced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh cilantro chopped
  • 1 lime juice of
  • 3 strips turkey bacon cooked and crumbled

Instructions

  • Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breasts, seasoning them with salt, pepper, chili powder, cumin, and garlic powder. Cook for about 5-7 minutes, stirring occasionally, until browned but not fully cooked. Remove chicken and set aside.
  • In the same skillet, add diced red bell pepper and corn. Sauté for 3-4 minutes until vegetables are tender and slightly caramelized.
  • Pour in the uncooked rice and stir to coat it with oils and veggie juices. Add chicken broth and stir to combine.
  • Return the chicken to the skillet, nestle into the rice mixture. Cover with lid, reduce heat to low, and simmer for 18-20 minutes until rice is tender and chicken is cooked through. Avoid lifting lid during cooking.
  • Remove skillet from heat. Sprinkle crumbled feta cheese, chopped cilantro, and cooked turkey bacon over the top. Squeeze juice of one lime across the skillet. Gently toss or serve as is.

Equipment

  • Large skillet or sauté pan
  • Sharp knife and cutting board
  • Measuring Cups and Spoons
  • Wooden spoon or spatula
  • Lid for the skillet

Notes

  • Use boneless, skinless chicken thighs instead of breasts for juicier meat.
  • Brown rice can be used but requires longer cooking time and more broth.
  • Fresh corn kernels work well in season instead of canned corn.
  • Omit turkey bacon or substitute with smoked paprika for a vegetarian version.
  • Store leftovers in airtight containers in the fridge up to 4 days or freeze for up to 3 months.