Mexican Chicken and Rice Bowl

Mexican Chicken and Rice Bowl

with Salsa Fresca

20-Min Meal
Read more

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!!

Tags:Spicy
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Chicken Stock Concentrate

½ teaspoon

Turmeric

½ cup

Jasmine Rice

1 unit

Long Green Pepper

1 unit

Roma Tomato

2 unit

Scallions

1 unit

Lime

1 tablespoon

Southwest Spice Blend

10 ounce

Chicken Breast Strips

4 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Hot Sauce

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

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.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Cook Rice
Cook Rice
1

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.

Prep
Prep
2

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.

Cook Pepper
Cook Pepper
3

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.

Cook Chicken
Cook Chicken
4

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.

Make Salsa and Crema
Make Salsa and Crema
5

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.

Finish and Serve
Finish and Serve
6

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.