Mexican Chicken & Rice Bowls
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Mexican Chicken & Rice Bowls

Mexican Chicken & Rice Bowls

with Chicken Thighs, Salsa Fresca & Lime Sour Cream

The beauty of a bowl-style dinner is the DIY element. This meal begins with aromatic yellow rice and Southwest-spiced and juicy dark meat 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

1 unit

Chicken Stock Concentrate

1 teaspoon


½ cup

Jasmine Rice

1 unit

Long Green Pepper

1 unit


2 unit


1 unit


1 tablespoon

Southwest Spice Blend

10 ounce

Diced Chicken Thighs

3 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Hot Sauce

1 unit

Tex-Mex Paste

Not included in your delivery

4 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories690 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate61 g
Sugar8 g
Dietary Fiber5 g
Protein35 g
Cholesterol180 mg
Sodium1280 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.


Small pot
Large Pan
Small Bowl


Cook Rice

• 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.


• While rice cooks, wash and dry produce.
• Halve, core, and thinly slice green pepper into strips. Dice tomato. Trim and thinly slice scallions. Zest and quarter lime.

Cook Green Pepper

• 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.

Cook Chicken

• Meanwhile, season chicken* 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.

Make Toppings

• 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 & Serve

• 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, salsa, 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°.