Mexican Chicken & Rice Bowls
with Salsa Fresca & 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 homemade salsa 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!!
The quantities provided above are averages only.
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
1 unit
Roma Tomato
2 unit
Scallions
1 unit
Lime
1 tablespoon
Southwest Spice Blend
10 ounce
Chicken Breast Strips
4 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
4 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
In a small pot, combine stock concentrate, ¼ tsp turmeric (½ tsp for 4 servings; be sure to measure—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.
While rice cooks, wash and dry all produce. Halve, core, and thinly slice green pepper into strips. Dice tomato. Trim and thinly slice scallions. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both).
Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper; season with half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper. Cook, stirring, until slightly softened, 2-3 minutes.
Pat chicken dry with paper towels; season with remaining Southwest Spice, salt, and pepper. Add chicken and another large drizzle of oil to pan with green pepper. Cook, stirring occasionally, until chicken is cooked through and green pepper is caramelized, 4-6 minutes. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Turn off heat.
While chicken cooks, in a small bowl, combine tomato, scallions, a squeeze of lime juice, salt, and pepper. In a separate 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 between bowls. Top with chicken mixture, salsa, and lime sour cream. Drizzle with hot sauce to taste. Serve with any remaining lime wedges on the side.
