Post by @coolkitchenbro

POV: You just got home from the pool and everyone is STARVING. This Street Corn Chicken & Rice is the perfect easy summer dinner — cheesy, creamy, packed with flavor, and on the table without spending all night in the kitchen. Street Corn Chicken & Rice Ingredients: • 1½–2 lbs chicken breast or thighs, cut into bite-sized pieces • 1 packet taco seasoning • 1 can corn • 1 can Rotel • 4 oz cream cheese • ½ cup sour cream • 2 cups cilantro lime minute rice • 1–1½ cups shredded Monterey Jack or Mexican-blend cheese • 1 lime • Tajín (optional) • Fresh cilantro • Optional: jalapeños, avocado, crema or hot sauce Directions: 1. Preheat oven to 400°F. 2. Season the chicken with taco seasoning and cook in an oven-safe skillet until cooked through. 3. Add the corn and let it get a little char. 4. Stir in the Rotel, cream cheese and sour cream until everything is creamy. 5. Fold in the cooked rice and squeeze in the juice of one lime. 6. Cover the top with shredded cheese. 7. Bake uncovered at 400°F for 10–15 minutes, until hot and bubbly. 8. Broil for 1–3 minutes to get that golden, bubbly cheese on top. 9. Finish with Tajín, cilantro and another squeeze of lime. Easy. Cheesy. And exactly what I want after spending all day at the pool. Save this one for your next summer dinner!