Mexican Chicken & Rice Bowls

Name: Mexican Chicken & Rice Bowls with Salsa Fresca & Lime Sour Cream
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Chicken Stock Concentrate; 1 teaspoon Turmeric; ½ cup Jasmine Rice; 1 unit Long Green Pepper; 1 unit Roma Tomato; 2 unit Scallions; 1 unit Lime; 1 tablespoon Southwest Spice Blend; 10 ounce Chicken Breast Strips; 4 tablespoon Sour Cream; 1 teaspoon Hot Sauce; 4 teaspoon Cooking Oil; 2 tablespoon Butter; Salt; Pepper; 1 unit Tex-Mex Paste

with Salsa Fresca & Lime Sour Cream

Recipe Development TeamPublished on December 28, 2021

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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:

Easy Cleanup

•Easy Prep

•Cook together

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Chicken Stock Concentrate

1 teaspoon

Turmeric

½ cup

Jasmine Rice

1 unit

Long Green Pepper

1 unit

Roma Tomato

2 unit

Scallions

1 unit

Lime

1 tablespoon

Southwest Spice Blend

10 ounce

Chicken Breast Strips

4 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

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories710 kcal

Fat38 g

Saturated Fat15 g

Carbohydrate63 g

Sugar8 g

Dietary Fiber4 g

Protein33 g

Cholesterol150 mg

Sodium1270 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

•Small pot

•Zester

•Large Pan

•Paper Towel

•Small Bowl

Instructions

• In a small pot, combine stock concentrate, half the Southwest Spice, ¼ tsp turmeric (½ tsp for 4 servings), and ¾ cup water (1½ cups for 4). (Be sure to measure the turmeric—we sent more.) 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.

• 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. • 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 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 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.