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!!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
Long Green Pepper
Southwest Spice Blend
Chicken Breast Strips
Place chicken stock concentrate, ½ tsp turmeric (use the rest as you like), and 1 cup water in a small, lidded pot. Bring to a boil over high heat, then stir in rice and a pinch of salt. Cover and reduce heat to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat.
While rice cooks, wash and dry all produce. Halve, core, and deseed green pepper, then thinly slice. Dice tomato. Trim, then thinly slice scallions. Zest 1 tsp zest from lime, then cut into wedges.
Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper; season with half the Southwest spice, salt, and pepper. Cook, stirring, until slightly softened, 2-3 minutes.
Pat chicken dry with a paper towel. 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 pepper is caramelized, 5-7 minutes. Stir in 1 TBSP butter until melted. Remove from 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, then stir in 1 TBSP butter until melted. Season with salt and pepper and divide between bowls. Top with chicken and green pepper. Spoon salsa over and dollop with crema. Drizzle with hot sauce (to taste). Serve with any remaining lime wedges on the side.