Southwest Chicken & Green Pepper Bowls
with Charred Corn Salsa & Monterey Jack
- 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
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Microwavable Rice
10 ounce
Chopped Chicken Breast
1 unit
Onion
½ teaspoon
Cumin
1 unit
Long Green Pepper
4 ounce
Fresh Red Salsa
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 teaspoon
Garlic Powder
1 tablespoon
Southwest Spice Blend
cup
White Rice
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ 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 green pepper, onion, chicken, 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland despite the spices; others enjoyed the charred corn salsa and overall taste 🌽.
- Ease of prep: Quick and simple to make, with many appreciating the cooking tips like charring corn.
- Suggestions: Consider adding lime juice, cilantro, or avocado for brightness; season chicken separately for more flavor.
- Portions: A few wanted more corn and veggies; others felt the rice-to-chicken ratio was off.
- Texture: Some preferred whole chicken breasts over chopped; cooking veggies separately could improve consistency.
Reviews from our home cooks
A fast filling meal with good flavor. The salsa is the weakest link in this meal. It's not very flavorful when combined with the charred corn. It has great potential and can be elevated with a few simple ingredients like pickled jalapeño and fresh tomatoes.
The entire meal was great but what I didn't care for was the chicken breast. Because of the method in cooking the onions and peppers, it dries out the chicken leaving it unappealing. You might want to change it to chicken thighs as a standard. Also... the one thing I absolutely HATED was the salsa. That was terrible. Sugary sweet and bland. It was definitely cheaply made. I would rather spend the extra few minutes to make my own or even use a pico de gallo instead.
Not enough sauce for all that rice, so it was dry and boring. Individual ingredients were very good. Some items could have been precooked, e,g., rice and charred corn. Salsa was special, though meager.
So good! Added a little lime juice to the chicken and veggies at the end of cooking. Also added Thai chili sauce to the sour cream!
This was really good! Salsa container was cracked and had leaked all out into the bag but luckily I had some salsa on hand that I substituted. IDEA: add some cilantro to this as a topper and a fresh raw component. Would really make it 10/10 and add some pizazz!
Loved the corn salsa! The dark green pepper was really nice. Please add it to more dishes.
Corn salsa was delicious as was the flavor of the chicken meal. Quick to cook.
Delicious and will use peppers in other recipes because of this one. So good. Made a lot.
Had great flavor but the chicken was full of fat and tendons.
The meal was easy to make and it tasted delicious. I didn't like the amount of salt it requested. Made it too salty for me.
