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Lone Star Chicken & Rice Bowls

Lone Star Chicken & Rice Bowls

topped with Smoky Red Pepper Crema & Salsa Fresca

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Bowls have gone beyond “having a moment” and officially become a dinnertime staple. And why not? They’re hearty, comforting, and the ultimate culinary blank canvas. This version is packed with Tex-Mex-style fixings like saucy, spiced chicken and charred poblano pepper. They’re served over a bed of lime rice and topped with fresh salsa and smoky red pepper crema. Yep, this bodacious bowl is sure to satisfy.

Tags:SpicyCalorie Smart
Allergens:MilkSoy

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Jasmine Rice

1 unit

Roma Tomato

1 unit

Lime

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

1 unit

Poblano Pepper

2 unit

Scallions

10 ounce

Chicken Breast Strips

4 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

1.5 ounce

Tomato Paste

Not included in your delivery

Salt

Pepper

1 tablespoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat34 g
Saturated Fat14 g
Carbohydrate59 g
Sugar7 g
Dietary Fiber5 g
Protein36 g
Cholesterol120 mg
Sodium1140 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
Paper Towel
Zester
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

• In a small pot, combine rice, ¾ cup water, 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. • 4 SERVINGS: Use 1½ cups water.

2

• While rice cooks, wash and dry all produce. • Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Core, deseed, and dice poblano into ½-inch pieces. • Pat chicken* dry with paper towels.

3

• In a small bowl, combine tomato, scallion whites, and a squeeze of lime juice. Season with salt. • Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until it reaches a drizzling consistency.

4

• Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano; cook, stirring occasionally, until slightly softened, 4-6 minutes. • Add another drizzle of oil, chicken, Southwest Spice, and a pinch of salt. Cook until poblano is tender and chicken is browned all over, 2-4 minutes (it’ll finish cooking in the next step). • TIP: Add a splash of water if chicken begins to brown too quickly.

5

• Pour in ½ cup water, scraping up any browned bits from bottom of pan. • Add Tex-Mex paste and tomato paste; stir until fully incorporated. Bring to a simmer and cook until mixture has thickened and chicken is cooked through, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter until melted. Add a squeeze of lime juice to taste. Taste and season with salt and pepper. • 4 SERVINGS: Use 1 cup water.

6

• Fluff rice with a fork; stir in 1 TBSP butter and lime zest. Season with salt and pepper. • Divide rice between shallow bowls. Top with poblano and chicken mixture, salsa fresca, smoky red pepper crema, and scallion greens. Serve with remaining lime wedges on the side. • 4 SERVINGS: Use 2 TBSP butter.