Taqueria Chicken Bowls
with Jasmine Rice, Corn Esquites, Sour Cream, Hot Sauce & Cilantro
Imagine going to your local taqueria and filling up a bowl with a bit of each of your favorite fillings and sides. Dinner bliss? Our chefs thought so—which is why they dreamed up this genius dinner. You get steamy brown rice, spiced chicken, cheese, sour cream, and (of course) hot sauce. To top it all off (no pun intended), there’s even one of our favorite Mexican street foods, esquites—a mix of charred corn kernels, mayonnaise, lime juice, chili powder, and cheese. You really can have it all!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.25 cup
Brown Rice
1 unit
Lime
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Chili Powder
1 unit
Corn
10 ounce
Chicken Breast Strips
1 tablespoon
Southwest Spice Blend
1 unit
Chicken Stock Concentrate
¼ cup
Monterey Jack Cheese
(Contains Milk)
3 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
¼ ounce
Cilantro
½ cup
Jasmine Rice
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• In a small pot, combine brown rice, 1¾ cups water (3½ 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, 20-25 minutes. Keep covered off heat until ready to serve.
Swap in jasmine rice for brown rice; use ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Cook 15-18 minutes. (Save brown rice for another use.)
• While rice cooks, wash and dry produce. • Quarter lime. • In a large bowl, combine mayonnaise, half the chili powder (you’ll use the rest later), and juice from half the lime. Season with salt and pepper.
• Drain corn, then pat very dry with paper towels. • Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Turn off heat. Transfer corn to bowl with chili mayo; stir to combine. Cover to keep warm. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add chicken*, Southwest Spice Blend, remaining chili powder, and a big pinch of salt. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Stir in stock concentrate and ¼ cup water (1⁄3 cup water for 4 servings). Bring to a simmer and cook until saucy, 2-3 minutes. Season with salt and pepper. Remove pan from heat.
• While chicken cooks, stir half the Monterey Jack (save the rest for serving) into bowl with corn mixture. Taste and season with salt, pepper, and a squeeze of lime juice if desired.
• Fluff rice with a fork and season with salt and pepper. • Divide rice between bowls and top with chicken, esquites, and remaining Monterey Jack. Dollop with sour cream and drizzle with hot sauce to taste. Pick cilantro leaves from stems; tear leaves into pieces and sprinkle over dish. Serve with any remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165º.
