Pulled Chicken Rice Bowls

Name: Pulled Chicken Rice Bowls with Tomato Salsa and Monterey Jack Cheese
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 cup Jasmine Rice; 2 unit Red Onion; 2 unit Long Green Pepper; 2 unit Roma Tomato; 4 unit Scallions; 2 unit Lime; 16 ounce Pulled Chicken; 2 tablespoon Fajita Spice Blend; 2 unit Chicken Stock Concentrate; ½ cup Monterey Jack Cheese; 8 tablespoon Sour Cream; 4 tablespoon Butter; 4 teaspoon Vegetable Oil; Salt; Pepper

with Tomato Salsa and Monterey Jack Cheese

Recipe Development TeamPublished on November 01, 2018

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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.

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 Time25 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

1 cup

Jasmine Rice

2 unit

Red Onion

2 unit

Long Green Pepper

2 unit

Roma Tomato

4 unit

Scallions

2 unit

Lime

16 ounce

Pulled Chicken

2 tablespoon

Fajita Spice Blend

2 unit

Chicken Stock Concentrate

½ cup

Monterey Jack Cheese

(Contains: Milk)

8 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

4 tablespoon

Butter

(Contains: Milk)

4 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3180 kJ

Calories760 kcal

Fat38 g

Saturated Fat16 g

Carbohydrate66 g

Sugar11 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

•Small pot

•Large Pan

•Small Bowl

Instructions

Place 1½ cups water and 2 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. While rice cooks, halve, peel, and thinly slice onions. Halve, core, and seed green peppers, then thinly slice. Small dice tomatoes. Trim, then thinly slice scallions. Halve one lime; cut other lime into wedges.

Heat a large drizzle of oil in a large pan over medium-high heat. Add onions and green peppers. 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 concentrates and 1 cup water. Bring to a boil, then reduce heat to low and stir in 2 TBSP butter. Let simmer until saucy, 2-4 minutes.

While chicken simmers, place tomatoes and scallions in a small bowl. Squeeze in juice from halved lime. 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.