Mexican Chicken & Brown Rice Bowls
with Pico de Gallo & Lime Sour Cream
- Milk
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 pico de gallo 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!!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chopped Chicken Breast
cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
1.25 cup
Brown Rice
1 teaspoon
Turmeric
1 unit
Long Green Pepper
4 ounce
Pico de Gallo
1 unit
Lime
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine stock concentrate, half the Southwest Spice Blend, ¼ tsp turmeric (½ tsp for 4 servings; be sure to measure the turmeric—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.
Swap in brown rice for jasmine rice; use 1¾ cups water (3½ cups for 4) and a pinch of salt. Cook until tender, 20-25 minutes. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)
• While rice cooks, wash and dry produce. • Halve, core, and thinly slice green pepper into strips. Zest and quarter lime.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until slightly softened, 2-3 minutes.
• Meanwhile, pat chicken* dry with paper towels; season with remaining Southwest Spice Blend. • Once green pepper is slightly softened, add chicken and a large drizzle of oil to pan. Cook, stirring occasionally, until chicken is cooked through and green pepper is caramelized, 4-6 minutes. • Add Tex-Mex paste and ¼ cup water (1⁄3 cup for 4 servings); cook, stirring, until sauce has thickened, 2-3 minutes. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Turn off heat.
• While chicken cooks, in a 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 rice between bowls and top with chicken mixture, pico de gallo, and lime sour cream. Drizzle with hot sauce to taste. Serve with remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the spicy, flavorful Mexican-inspired dish; some found it too spicy or wanted more depth.
- Ease of prep: Quick and easy to make, though a few had issues with rice cooking or chicken quality.
- Suggestions: Consider adding more veggies, beans, or tortillas; some prefer making fresh pico de gallo.
- Portions: Several felt the rice portion was too small for two people; adding more would improve the meal.
- Chicken quality: Some found the chicken strips fatty or gristly; consider using whole chicken breast instead.
Reviews from our home cooks
Turmeric is not Mexican. Achiote would be a better substitute. Too busy ingredients, too many. I didn't use the Pico de Gallo nor the cholula. not needed. I did add fresh cilantro. Jasmine rice is not Mexican. Long grain rice would be a better substitute. If it's labeled as Mexican, the ingredients should all be 'Mexican ' use of ingredients/items. It was odd.
This took two people a lot more than 20 minutes to prepare. Rice needed more moisture for cooking time. It was underdone. Once we sat down to eat, discovered chicken was underdone. It should have been cut into smaller strips for the stated cooking time. Back for more cooking. Sour cream mix was tasty. Dish was a little too spicy for some. Overall, prep was too complicated for us. We will order quick and easy from now on.
Amazing dish! Love the rice and chicken + sauce. I didn't love the pre-made Pico, think it'd taste better if I made it with fresh ingredients!
I don't cook much. This was the most I've cooked in a long time. I burned the rice but it was still good. Favorite ingredient was the lime juice flavored sour cream topping.
The kids love the rice bowls and this one did not disappoint! The time on the card is never accurate for our family, but this is a straight forward recipe with good taste.
This was delicious. My husband and son would have liked beans but I hate beans and am really glad you had a Mexican bowl without the beans so I could enjoy it. It was great. Everyone loved it
I love your Mexican flavor packets - Southwest spice blend and Tex-Mex paste. They add just the right flavors to the dishes you use them in. And I also love, love lime zest in sour cream for a toping.
I liked this meal but I would add less seasoning into the rice and more onto the chicken. And I didn't need the hot sauce because there was plenty of spice. I would order this again.
Really great! Enjoyed this Mexican dish that was not high in calories :)
Just a very solid option for chicken and rice. Pretty much anything I've gotten from HF that is Latin America inspired is very good.
