Tex-Mex Chicken & Queso Rice Bowls
with Salsa Fresca
This satisfying bowl serves up juicy chicken breast bites sautéed with bell pepper, onion, scallions, and tomatoes in our zesty fajita spice blend. After adding stock and a bit of butter, you'll spoon the saucy combo over fluffy rice tossed with our spicy queso blanco sauce. Finish it with homemade salsa for tangy freshness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Green Bell Pepper
20 ounce
Chopped Chicken Breast
1 unit
Onion
½ cup
White Rice
1 unit
Chicken Stock Concentrate
1 tablespoon
Fajita Spice Blend
3 ounce
Queso Blanco
(Contains: Milk)
2 unit
Tomato
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Dice tomatoes into ¼-inch pieces.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until just beginning to soften, about 2 minutes.
• Meanwhile, in a small bowl, combine scallion greens, remaining tomatoes, salt, and pepper. • Fluff rice with a fork. Stir in queso until fully combined. Taste and season with salt and pepper if desired.
• Meanwhile, in a small bowl, combine scallion greens, remaining tomatoes, salt, and pepper. • Fluff rice with a fork. Stir in queso until fully combined. Taste and season with salt and pepper if desired.
• Divide queso rice and Tex-Mex chicken between bowls; top with salsa and serve.
