Make Dinnertime Magic with Jessie James Decker’s Delectable Chicken and Corn Rice Bowls

Looking for something new to mix into your regular rotation of at-home recipes? We’ve got just the thing, courtesy of singer, songwriter, and lifestyle influencer Jessie James Decker.

Her latest cookbook, Just Eat, is packed with more than 100 simple recipes that just about anyone can whip up in their very own kitchen. Whether you’re looking for a superb side dish, a perfect pasta, a magnificent main course, or an entire meal for the whole family, Decker’s got something for every occassion.

Want a little taste? Decker shared with us one of the drool-inducing dishes that’s guaranteed to be a crowd-pleaser: chicken and corn rice bowls.

“This is a meal that’s perfect for those nights when you want something healthy and feeling without a lot of effort,” she writes. “The chicken absorbs all of those slow-cooked flavors from the enchilada simmer sauce and a hint of sweetness from the pineapple salsa. Layer it with your favorite rice (brown, white, or cauliflower, top it with roasted corn and peppers, and enjoy!”

Read on for the directions on how to get this cooking yourself.

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Jessie James Decker’s chicken and corn rice bowl recipe

Ingredients

1 cup long-grain rice

1 tablespoon extra-virgin olive oil

1 yellow onion, 1/2 diced and 1/2 sliced

2 cloves garlic, minced

2 cups shredded rotisserie chicken

1 cup pineapple salsa

1/2 cup enchilada simmer sauce

1 teaspoon garlic power

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon paprika

1/2 cup frozen white kernel corn

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 cup shredded Mexican cheese blend

1/2 avocado, sliced

2 tablespoons chopped cilantro

Lime wedges for serving

Instructions

1. Prepare the rice according to the package directions and set aside.

2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the diced onion and the garlic and cook until translucent, about 5 minutes. Add the shredded chicken, salsa, enchilada sauce, garlic powder, chili powder, cumin, and paprika. Stir well to combine. Increase the heat to medium-high, bring to a simmer, and cook for 5 minutes to give the flavors a chance to meld. Reduce the heat to medium-low to keep warm while you roast the veggies.

3. Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper and arrange the corn, bell pepper strips, and onion slices in an even layer. Roast until the peppers are slightly charred and tender, 10 to 15 minutes, tossing halfway through.

4. When ready to serve, add the shredded cheese to the chicken mixture in the skillet and stir to melt. Divide the rice between two bowls, followed by the chicken mixture and roasted veggies. Top with the avocado, cilantro, and lime wedges.