Microwave elote chicken rice bowl
Sweet corn tossed in creamy chili mayo with chicken and salty cotija over rice, all the flavor of Mexican street corn in a bowl that takes ten minutes.
- 12 min total
- 7 min hands-on
- Anyone can make this
- Serves 1
- About $2.46 a serving
- 560 calories
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 12 minutes.
Ingredients
For 1 servings.
- ¾ cup frozen corn
- 1 tsp butter
- 1 tbsp mayonnaise
- ½ cup canned chicken breast, drained
- 1 cup microwave rice pouches, half an 8.8 oz pouch
- ¾ oz cotija cheese, about 3 tablespoons crumbled
- 1 tbsp cilantro, leaves torn (optional)
- 1 tsp hot sauce (optional)
From your pantry
- ¼ tsp chili powder
- 1 pinch garlic powder
Each serving has about 560 calories, 25 g protein, 63 g carbs and 25 g fat, and costs about $2.46 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No frozen corn? Canned corn works.
- No butter? Ghee works.
- No cilantro? Fresh parsley works.
- No hot sauce? Sriracha works.
Steps
Tap an underlined word for a quick explanation.
Put the corn and butter in a microwave-safe bowl, cover with a plate, and microwave 2½ minutes, stirring halfway, until hot.
Timer: 2 min 30 sec
in the mayonnaise, chili powder and garlic powder until every kernel is coated.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Add the chicken, stir, cover, and microwave 1 minute until steaming.
Timer: 1 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Heat the rice in its pouch as the package says, usually 90 seconds, and tip half of it into a bowl.
Timer: 1 min 30 sec
Dolly’s tip: Fold the pouch closed and keep the other half in the fridge for tomorrow.Pile the creamy corn and chicken over the rice.
Dolly’s tip: Cotija is salty, so taste before you add any salt.the cotija over the top with your fingers, scatter the cilantro, and add a few shakes of hot sauce.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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30-minute dinners ›Cozy comfort food ›What to make with rice and corn ›