Saucy Chicken Burrito Bowls
with Charred Green Pepper, Pico de Gallo & Smoky Crema
Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this Tex-Mex rendition is fully loaded. Steamy rice is topped with saucy spiced ground pork, charred green pepper and onion, pico de gallo, and smoky red pepper crema. Who needs the tortilla when you’ve got all that?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
White Rice
1 unit
Yellow Onion
1 unit
Long Green Pepper
2 unit
Scallions
10 ounce
Chicken Breast Strips
2 tablespoon
Smoky Red Pepper Crema
(Contains Milk)
1 unit
Tex-Mex Paste
4 ounce
Pico de Gallo
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then 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 produce. • Halve, peel, and cut onion into ½-inch-thick wedges. Core, deseed, and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
• Place smoky red pepper crema in a small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add green pepper and onion. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. • Transfer to a plate.
• Heat a drizzle of oil in same pan over medium-high heat. Add pork, scallion whites, and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4-6 minutes. • Stir in Tex-Mex paste and ¼ cup water (1⁄3 cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and pork is cooked through, 1-2 minutes more.
Pat chicken dry with paper towels. Swap in chicken (no need to break up into pieces!) or beef for pork.
• Fluff rice with a fork. Season with salt and pepper. TIP: Stir in 1 TBSP butter (2 TBSP for 4 servings) for extra richness. • Divide rice between bowls and top with veggies, pork, pico de gallo, crema, and any remaining sauce from pan. Garnish with scallion greens and serve.
Chicken is fully cooked when internal temperature reaches 165°.
