HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPulled Chicken Rice Bowls
Pulled Chicken Rice Bowls

Pulled Chicken Rice Bowls

with Tomato Salsa and Monterey Jack Cheese

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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:Family Friendly

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

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

Jasmine Rice

1 unit

Red Onion

1 unit

Green Bell Pepper

1 unit

Roma Tomato

¼ ounce


1 unit


8 ounce

Pulled Chicken

1 tablespoon

Fajita Spice Blend

1 unit

Chicken Stock Concentrate

¼ cup

Monterey Jack Cheese


4 tablespoon

Sour Cream


Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate58 g
Sugar11 g
Dietary Fiber5 g
Protein39 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.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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In a small pot, combine 1 cup water (1½ cups for 4 servings) and 1 TBSP butter (2 TBSP for 4). Bring to a boil, then stir in rice, cover, and reduce to a low simmer. Cook until rice is tender, 15- 18 minutes. Keep covered off heat until ready to serve.


Meanwhile, wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Core, deseed, and thinly slice bell pepper. Finely dice tomato. Finely chop cilantro leaves and stems. Quarter lime.


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


Add another large drizzle of oil to pan with veggies. Break up chicken into smaller pieces and add to pan. Season with salt, pepper, and Fajita Spice. Cook, stirring, until warmed through, 2-3 minutes. Stir in stock concentrate and ½ cup water (¾ cup for 4 servings). Bring to a boil, then reduce to a low simmer and stir in 1 TBSP butter (2 TBSP for 4). Let simmer 1-2 minutes.


Meanwhile, in a small bowl, combine tomato, minced onion, and half the cilantro. Add a squeeze of lime juice to taste and season with salt and pepper.


Fluff rice with a fork and season with salt and pepper. Divide between plates and top with chicken and veggie mixture. Garnish with Monterey Jack, salsa, sour cream, and remaining cilantro. Serve with remaining lime wedges on the side.