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Pulled Chicken Rice Bowls

Pulled Chicken Rice Bowls

with Tomato Salsa and Monterey Jack Cheese

20-Min Meal
Rated 3.3 / 4
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We’re helping you get one big step closer to slow-cooked perfection with our ready-to-heat pulled chicken. We’ve already taken care of making the meat pull-apart tender; you’ve just got to warm it up with some spices for extra flavor. You’ll be serving it on top of fluffy jasmine rice with some fresh tomato salsa and sour cream to keep things cool.

Tags:Egg freeNut free
Allergens:Milk
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

½ cup

Jasmine Rice

1 unit

Red Onion

1 unit

Green Bell Pepper

1 unit

Roma Tomato

¼ ounce

Cilantro

1 unit

Lime

8 ounce

Pulled Chicken

1 tablespoon

Fajita Spice Blend

1 unit

Chicken Stock Concentrate

¼ cup

Monterey Jack Cheese

(ContainsMilk)

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

4 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate63 g
Sugar9 g
Dietary Fiber5 g
Protein40 g
Cholesterol170 mg
Sodium620 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
Utensils
Small pot
Large Pan
Small Bowl
InstructionsPDF
Instructions
1

Place 1 cup water and 1 TBSP butter in a small pot. Bring to a boil, then add rice and stir once. Reduce heat to low, bring to a gentle simmer, and cover. Cook until tender, about 15 minutes. Remove pot from heat and keep covered.

2

Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP minced onion. Halve, core, and seed bell pepper, then thinly slice. Core, seed, and finely dice tomato. Finely chop cilantro. Halve lime; cut one half into wedges.

3

Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and bell pepper. Cook, tossing, until just softened, 3-4 minutes.

4

Add another large drizzle of oil to pan with veggies. Tear chicken into smaller pieces and toss into pan. Season with salt, pepper, and fajita spice. Cook, tossing, until chicken is warmed through, 2-3 minutes. Stir in stock concentrate and ½ cup water. Bring to a boil, then reduce heat to low and stir in 1 TBSP butter. Let simmer until saucy, 1-2 minutes.

5

While chicken simmers, place tomato, minced onion, and half the cilantro into a small bowl. Squeeze in juice from lime half. Season with salt and pepper, then toss to combine

6

Fluff rice with a fork and season with salt and pepper; divide between plates. Spoon chicken, veggies, and their sauce over rice. Top with salsa and cheese. Dollop with sour cream. Serve with lime wedges on the side for squeezing over.