Mexican Chicken and Rice Bowl

Mexican Chicken and Rice Bowl

with Salsa Fresca

20-Min Meal
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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Chicken Stock Concentrate

½ teaspoon


½ cup

Jasmine Rice

1 unit

Long Green Pepper

1 unit

Roma Tomato

2 unit


1 unit


1 tablespoon

Southwest Spice Blend

10 ounce

Chicken Breast Strips

4 tablespoon

Sour Cream


1 teaspoon

Hot Sauce

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate59 g
Sugar7 g
Dietary Fiber3 g
Protein31 g
Cholesterol165 mg
Sodium450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.