Mexican Chicken & Rice Bowls

Mexican Chicken & Rice Bowls

with Salsa Fresca & Lime Sour Cream

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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!!

Tags:Family friendly

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

1 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)2761 kJ
Calories660 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate56 g
Sugar7 g
Dietary Fiber3 g
Protein35 g
Cholesterol140 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
Small Bowl
Instructionsarrow up iconarrow up icon
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In a small pot, combine stock concentrate, ¼ tsp turmeric (½ tsp for 4 servings; be sure to measure—we sent more), and ¾ cup water (1½ cups for 4). Bring to a boil, then stir in rice and a pinch of salt. 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 all produce. Halve, core, and thinly slice green pepper into strips. Dice tomato. Trim and thinly slice scallions. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both).


Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper; season with half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper. Cook, stirring, until slightly softened, 2-3 minutes.


Pat chicken dry with paper towels; 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 green pepper is caramelized, 4-6 minutes. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Turn off 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; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. Divide between bowls. Top with chicken mixture, salsa, and lime sour cream. Drizzle with hot sauce to taste. Serve with any remaining lime wedges on the side.