Southwest Chicken & Green Pepper Bowls
with Dark Meat Chicken, Charred Corn Salsa & Cheese
- Milk
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!
Ingredients
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
Diced Skinless Dark Meat Chicken
¾ cup
White Rice
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1 ¼ cups water (2 ¼ 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.
• 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.
• 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.
• 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 chicken, green pepper, onion, Southwest Spice Blend, garlic powder, ½ 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 ¼ cup water and 1 TBSP butter (½ 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.
• 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.
• 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°.
