Cheesy Southwest-Spiced Shrimp & Corn Bowls
with Chimichurri Kale Rice, Jack Cheese, Pepitas & Lime
- Milk
- Shellfish
These Southwest-inspired bowls transform everyday ingredients into a flavor fiesta! Spiced chicken and caramelized corn are served atop fluffy chimichurri kale–spiked rice. The whole shebang gets topped with Monterey Jack cheese, sour cream, pepitas, hot sauce, and a squeeze of bright lime juice.
Ingredients
1 unit
Corn
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Jasmine Rice
4 ounce
Kale
10 ounce
Shrimp
(Contains: Shellfish)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Lime
1 tablespoon
Southwest Spice Blend
½ ounce
Pepitas
2 ounce
Chimichurri
1 teaspoon
Hot Sauce
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot (medium pot for 4 servings), combine rice, ¾ cup water (1½ cups for 4), 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.
Remove and discard any large stems from kale if necessary; chop into bite-size pieces. Drain and rinse corn. Quarter lime.
Place kale and chimichurri in a medium microwave-safe bowl (large microwave-safe bowl for 4 servings). Cover tightly with plastic wrap; microwave until kale has wilted, 2-3 minutes.
Carefully remove plastic wrap (watch out for steam!). Stir to combine; taste and season with salt and pepper.
Stir in corn and continue cooking, stirring constantly, until corn is slightly browned and chicken is cooked through, 2-4 minutes. Remove from heat. Stir in a squeeze of lime (big squeeze for 4) and sprinkle on cheese.
Remove from heat and cover with a lid to keep warm until ready to serve.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and season with Southwest Spice Blend, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and almost cooked through, 3 minutes (it’ll finish cooking in the next step).
Stir corn into pan with chicken; cook, stirring constantly, until corn is slightly browned and chicken is cooked through, 2-4 minutes.
Turn off heat. Stir in a squeeze of lime juice (big squeeze for 4 servings). Sprinkle with Monterey Jack.
Cover to keep warm until ready to serve.
Fluff rice with a fork. Stir in chimichurri kale. Taste and season with salt and pepper if desired.
Divide rice between bowls and top with cheesy chicken and corn. Top with a dollop of sour cream, pepitas, a squeeze of lime juice, and as much hot sauce as you like. Serve with remaining lime wedges on the side.
