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Southwest Chicken & Green Pepper Bowls
Southwest Chicken & Green Pepper Bowls

Southwest Chicken & Green Pepper Bowls

with Charred Corn Salsa & Monterey Jack

Recipe Development Team
Recipe Development TeamUpdated on September 04, 2025

Bring bold Southwestern flavors to your table with these chicken and green pepper rice bowls. You’ll serve a spiced mix of sautéed chicken, pepper, and onion over a bed of warm rice, then top it all off with Monterey Jack cheese and a charred corn salsa for a touch of smoky sweetness. All that’s left to do? Finish with a drizzle of tangy crema!

Tags:
High Protein
Easy Prep
Kid Friendly
Nutritious Picks
New Ingredient
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 Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Corn

1 unit

Onion

4 ounce

Fresh Red Salsa

1 tablespoon

Southwest Spice Blend

1 teaspoon

Garlic Powder

1 teaspoon

Cumin

1.5 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Long Green Pepper

¼ cup

Monterey Jack Cheese

(Contains: Milk)

10 ounce

Chopped Chicken Breast

¾ cup

White Rice

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Calories770 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate85 g
Sugar11 g
Dietary Fiber5 g
Protein43 g
Cholesterol135 mg
Sodium660 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
Paper Towel
Strainer
Large Pan
Small Bowl

Instructions

Cook Rice
1

• In a small pot, combine rice, 1 1⁄4 cups water(2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Prep
2

• While rice cooks, wash and dry produce. • Drain corn; pat dry with paper towels. Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice onion.

Make Corn Salsa
3

• Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: Cover pan if corn begins to pop! • Turn off heat; transfer corn to a small bowl. Stir in salsa; set aside until ready to serve.

Cook Chicken & Veggies
4

• Open package of chicken and drain off any excess liquid. • Heat a large drizzle of oil in pan used for corn over medium-high heat. Add green pepper, onion, chicken, Southwest Spice Blend, garlic powder, 1⁄2 tsp cumin (1 tsp for 4 servings), salt, and pepper. (Save remaining cumin for another use.) Cook, stirring occasionally, until veggies are just beginning to soften, 2-3 minutes. TIP: Lower heat if chicken and veggies begin to brown too quickly. • Add 1⁄4 cup water and 1 TBSP butter(1⁄2 cup water and 2 TBSP butter for 4). Cook, stirring frequently, until chicken is cooked through and sauce has slightly thickened, 2-3 minutes more. Taste and season with salt and pepper if desired.

Make Crema
5

• Place sour cream in a second small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish & Serve
6

• Fluff rice with a fork. Taste and season with salt and pepper if desired. • Divide rice between shallow bowls and top with chicken and veggies. Top with Monterey Jack and corn salsa. Drizzle crema over everything and serve.

Poultry is fully cooked when internal temperature reaches 165°.

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