Mexican Chicken & Brown Rice Bowls
with Pico de Gallo & Lime Sour Cream
The beauty of a bowl-style dinner is the DIY element. This meal begins with aromatic yellow rice and Southwest-spiced chicken, all jazzed up with pico de gallo and a limey crema. When ready to build your bowl, feel free to go crazy with assembly. Crema on bottom! Rice on top of chicken! Hot sauce on everything!!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Chicken Stock Concentrate
1 teaspoon
Turmeric
½ cup
Jasmine Rice
1 unit
Long Green Pepper
4 ounce
Pico de Gallo
1 unit
Lime
1 tablespoon
Southwest Spice Blend
1 unit
Tex-Mex Paste
10 ounce
Chicken Breast Strips
3 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
1.25 cup
Brown Rice
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• In a small pot, combine stock concentrate, half the Southwest Spice Blend, ¼ tsp turmeric (½ tsp for 4 servings; be sure to measure the turmeric—we sent more), and ¾ cup water (1½ cups for 4). Bring to a boil, then stir in rice and a pinch of salt. Cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
Swap in brown rice for jasmine rice; use 1¾ cups water (3½ cups for 4) and a pinch of salt. Cook until tender, 20-25 minutes. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)
• While rice cooks, wash and dry produce. • Halve, core, and thinly slice green pepper into strips. Zest and quarter lime.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until slightly softened, 2-3 minutes.
• Meanwhile, pat chicken* dry with paper towels; season with remaining Southwest Spice Blend. • Once green pepper is slightly softened, add chicken and a large drizzle of oil to pan. Cook, stirring occasionally, until chicken is cooked through and green pepper is caramelized, 4-6 minutes. • Add Tex-Mex paste and ¼ cup water (1⁄3 cup for 4 servings); cook, stirring, until sauce has thickened, 2-3 minutes. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Turn off heat.
• While chicken cooks, in a small bowl, combine sour cream, lime zest, a squeeze of lime juice, salt, and pepper.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. • Divide rice between bowls and top with chicken mixture, pico de gallo, and lime sour cream. Drizzle with hot sauce to taste. Serve with remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
