Pulled Chicken Rice Bowls
with Tomato Salsa and Monterey Jack Cheese
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
1 unit
Red Onion
2 unit
Scallions
1 unit
Long Green Pepper
1 unit
Roma Tomato
1 unit
Lime
8 ounce
Pulled Chicken
1 tablespoon
Fajita Spice Blend
1 unit
Chicken Stock Concentrate
¼ cup
Monterey Jack Cheese
(Contains Milk)
4 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
4 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
Wash and dry all produce. Halve, peel, and thinly slice onion. Trim, then thinly slice scallions. Halve, core, and seed green pepper, then thinly slice. Finely chop tomato. Halve lime; cut one half into wedges.
Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and green pepper. Cook, tossing, until just softened, 3-4 minutes.
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.
While chicken simmers, place tomato and scallions in a small bowl. Squeeze in juice from lime half. Season with salt and pepper, then toss to combine.
Fluff rice with a fork and season with salt and pepper; divide between plates. Top with veggies and chicken (and any remaining sauce). Spoon salsa and sour cream over. Sprinkle with cheese. Serve with lime wedges on the side for squeezing over.
