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Mexican Street Corn & Chicken

Written by Scrambled & Scrumptious
  • 35 mins
  • 2

Rice levels have risen with some Mexican infused flavours and some savoury feta cheese!

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  • one and a half cup chicken broth
  • one cup brown rice
  • half white onion (about 1 cup)
  • two tsp butter
  • three ears corn, separated from the cob (approximately 1.5 cups)
  • quarter jalapeno, minced
  • quarter tsp cumin
  • quarter tsp chipotle chili
  • four boneless, skinless chicken thighs, boiled and shredded (approximately 1lb)
  • three tbsp cilantro, chopped
  • two tbsp goat cheese feta


  1. In a saucepan, cook the rice using the chicken broth according to package directions.
  2. Heat a large non-stick skillet on high heat, melt butter. Add onion and cook until soft, approximately 2 minutes.
  3. Add corn, jalapeno, cumin, and chipotle to the skillet and cook until corn becomes crispy, approximately 10 minutes.
  4. Add chicken and cilantro, cook until chicken is warm and cilantro is soft, approximately 2 minutes.
  5. Add cooked rice to the skillet and combine. Serve topped with feta.

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