Spec‘Taco’lar Chicken Rice Bowls
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Spec‘Taco’lar Chicken Rice Bowls

Spec‘Taco’lar Chicken Rice Bowls

with Blue Corn Tortilla Chips, Pico de Gallo & Chili Lime Crema

For this taco-inspired meal, our chefs thought outside the tortilla—errr, box—to create some seriously epic rice bowls. They pile saucy spiced chicken and sautéed peppers and onions over buttery rice, then drizzle over a tangy chili lime crema and top with Monterey Jack cheese and homemade pico de gallo. On the side, the tortilla component comes in chip form for ultimate crunch-factor. Prepare to be totally bowled over!


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

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Roma Tomato

1 unit

Red Onion

1 unit


1 unit


1 unit

Long Green Pepper

½ cup

Jasmine Rice

4 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Chili Powder

10 ounce

Chicken Breast Strips

1 tablespoon

Southwest Spice Blend

1 unit

Chicken Stock Concentrate

¼ cup

Monterey Jack Cheese

(Contains Milk)

1.5 ounce

Blue Corn Tortilla Chips

Not included in your delivery



2 teaspoon

Vegetable Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate80 g
Sugar9 g
Dietary Fiber6 g
Protein40 g
Cholesterol150 mg
Sodium630 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.


Small pot
Small Bowl
Large Pan
Medium Bowl
Paper Towel



• Wash and dry all produce. • Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lime. Mince jalapeño, removing ribs and seeds for less heat. Halve, core, and thinly slice green pepper into strips.

Cook Rice

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Make Pico & Crema

• While rice cooks, in a small bowl, combine tomato, minced onion, a squeeze of lime juice, and as much jalapeño as you like. Season with salt and pepper. • In a separate small bowl, combine sour cream, a squeeze of lime juice, and a pinch of chili powder (you’ll use the rest later). Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Cook Veggies

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and sliced onion; cook, stirring occasionally, until browned and softened, 7-9 minutes. Season with salt and pepper. TIP: Lower heat and add a splash of water if veggies begin to brown too quickly. • Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.

Cook Chicken

• While veggies cook, pat chicken* dry with paper towels. • Once veggies are done, heat another drizzle of oil in same pan over medium-high heat. Add chicken, Southwest Spice, and remaining chili powder. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Stir in stock concentrate and a splash of water; cook until saucy, 1-2 minutes. Turn off heat. Season with salt and pepper.

Finish & Serve

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest. Season with salt and pepper. • Divide rice between bowls and top with chicken and veggies. Drizzle with crema. Top with Monterey Jack and pico de gallo. Serve with tortilla chips and remaining lime wedges on the side.