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
½ 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
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
4 teaspoon (tsp)
Cooking Oil
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.
