Mexican Street Corn Chicken Rice Skillet

If you’re craving a dish that combines the smoky, tangy flavors of Mexican street corn with tender chicken and comforting rice, this Mexican Street Corn Chicken Rice Skillet is your new weeknight winner. It’s an effortless one-pan meal packed with vibrant ingredients like sweet corn, zesty lime, and a blend of spices that bring warmth and depth to every bite. Plus, with the addition of crispy turkey bacon and creamy feta cheese, this skillet dish elevates simple ingredients into a burst of flavor and texture that will leave everyone asking for seconds.

Why You’ll Love This Recipe

This Mexican Street Corn Chicken Rice Skillet is a perfect balance of savory, spicy, and fresh flavors, making it a crowd-pleaser for all ages. Here’s why you’ll fall in love:

• One-pan convenience: Minimal cleanup means more time enjoying your meal.
• Loaded with flavor: The combination of chili powder, cumin, and lime juice creates a vibrant, authentic taste.
• Comforting and filling: Tender chicken, hearty rice, and cheesy goodness make it a satisfying dinner.
• Customizable: Easily swap ingredients based on what you have on hand or your taste preferences.
• Perfect for meal prep: Makes great leftovers that reheat beautifully.

Your Shopping Guide

To make this Mexican Street Corn Chicken Rice Skillet, you’ll want to gather the freshest and most flavorful ingredients for the best results. Here’s your detailed shopping list:

• 1 pound chicken breast, diced: Look for fresh, boneless, skinless chicken breasts.
• 1 cup uncooked rice: Long grain white rice works beautifully here.
• 2 cups chicken broth: Choose low sodium for better control over saltiness.
• 1 can (15 oz) corn, drained: Sweet corn kernels add that classic street corn sweetness.
• 1 cup diced tomatoes with green chilies: Adds a subtle kick and juicy texture.
• 1 cup shredded cheddar cheese: Sharp or mild cheddar, based on your preference.
• 1 tablespoon olive oil: For sautéing and flavor.
• Spices: Chili powder, cumin, garlic powder, onion powder, salt, and pepper.
• 1/4 cup chopped fresh cilantro: Fresh herbs brighten up the dish.
• 1/4 cup crumbled feta cheese: Adds a creamy, tangy element.
• Juice of 1 lime: For that fresh, citrusy zing.
• 1/2 cup turkey bacon, chopped and cooked until crispy: Adds crunch and smoky flavor.

Essential Tools for Success

Having the right tools on hand will make preparing this Mexican Street Corn Chicken Rice Skillet even easier:

• Large skillet or sauté pan: Preferably non-stick or cast iron for even cooking.
• Sharp knife: For dicing chicken and chopping cilantro.
• Measuring cups and spoons: To ensure perfect spice balance.
• Lid for the skillet: To cover the dish while the rice cooks and steams.
• Wooden spoon or spatula: For stirring and combining ingredients.

Mexican Street Corn Chicken Rice Skillet, Made Easy

Step 1: Prepare the turkey bacon

Heat a skillet over medium heat and cook the chopped turkey bacon until crispy. Remove from the pan and set aside on a paper towel-lined plate to drain excess grease.

Step 2: Sauté the chicken

In the same skillet, add olive oil and diced chicken breast. Sprinkle with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook over medium-high heat, stirring occasionally, until the chicken is browned and cooked through, about 6-7 minutes.

Step 3: Add rice and liquids

Stir in the uncooked rice, making sure it’s coated with the spices and oil. Pour in the chicken broth, then add the diced tomatoes with green chilies and drained corn. Stir everything to combine.

Step 4: Simmer and cook

Reduce heat to low, cover the skillet with a lid, and let the rice cook until tender and the liquid is absorbed, about 18-20 minutes. Avoid lifting the lid too often to ensure the rice steams properly.

Step 5: Stir in cheese and toppings

Once the rice is cooked, sprinkle shredded cheddar cheese over the top. Cover again for a few minutes to let the cheese melt. Remove the lid and gently fold in the crispy turkey bacon, chopped cilantro, crumbled feta cheese, and lime juice.

Step 6: Serve and enjoy

Scoop the Mexican Street Corn Chicken Rice Skillet onto plates and garnish with extra cilantro or a lime wedge if desired. Serve hot and savor the delicious layers of flavor.

In-Season Swaps

• Fresh corn: When in season, use fresh corn kernels cut off the cob instead of canned for extra sweetness and texture.
• Cherry or grape tomatoes: Halve fresh tomatoes for a burst of juiciness instead of canned diced tomatoes.
• Green bell pepper or poblano: Dice and sauté with the chicken for an extra layer of flavor and color.
• Monterey Jack or queso fresco: Substitute for cheddar or feta for a creamier, milder cheese option.

Method to the Madness

This recipe thrives because it layers flavors thoughtfully while keeping the process simple. Starting with crispy turkey bacon builds a smoky base, while seasoning the chicken with chili powder and cumin infuses warmth. The rice absorbs the spices and chicken broth, melding everything together. Adding corn and tomatoes provides sweetness and a slight kick, reminiscent of authentic Mexican street corn. Finally, fresh cilantro, feta, and lime juice add brightness and contrast that make the dish pop.

Cooking the rice in the same skillet with the chicken and vegetables means fewer dishes to wash and more flavor absorbed by the rice. The melted cheddar cheese on top adds a gooey richness that pulls everything together, while the turkey bacon adds crunch. This balance of textures and flavors is what makes the Mexican Street Corn Chicken Rice Skillet so irresistible.

Make-Ahead & Storage

This dish is perfect for meal prepping or making ahead for busy weeknights:

• Make-ahead: Prepare the skillet fully, then cool and refrigerate in an airtight container for up to 3 days.
• Reheating: Reheat in a skillet over low heat or in the microwave, adding a splash of chicken broth if it seems dry.
• Freezing: This recipe freezes well. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight before reheating.

Frequently Asked Questions

Can I use brown rice instead of white rice?

Absolutely! Brown rice can be used but will require a longer cooking time and more liquid. Adjust the broth to about 2 1/2 cups and cook covered for 40-45 minutes until tender.

What can I substitute for turkey bacon?

If you prefer, substitute with chicken sausage or omit the bacon altogether. For a vegetarian version, roasted smoked paprika chickpeas add a similar smoky crunch.

Is this recipe spicy?

This recipe has a mild to medium spice level thanks to the chili powder and tomatoes with green chilies. You can adjust the spice by using less chili powder or choosing mild diced tomatoes.

Can I make this recipe in advance and reheat?

Yes, it reheats wonderfully and the flavors often deepen after sitting overnight. Store in the fridge for up to 3 days and reheat gently on the stovetop or microwave.

Try These Next

• Mexican Street Corn Salad – A fresh and tangy side that pairs perfectly with this skillet.
• Maple Chili Glazed Chicken Thighs – Another delicious chicken recipe with a sweet and spicy twist.

Time to Try It

Now that you have all the tips and tricks, it’s time to dive into making this vibrant Mexican Street Corn Chicken Rice Skillet. It’s a dinner that feels special but comes together in under an hour with just one pan. Whether you’re cooking for family, meal prepping, or just craving bold flavors, this recipe delivers. Serve it up, garnish with extra cilantro and lime, and get ready to savor a dish that’s bursting with the heart of Mexican street food right in your own kitchen.

Enjoy every delicious bite!

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