Spicy Tex-Mex Shrimp & Queso Rice Bowls
with Salsa Fresca
- Shellfish
- Milk
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.
Ingredients
1 unit
Green Bell Pepper
1 unit
Onion
½ cup
White Rice
1 unit
Chicken Stock Concentrate
10 ounce
Shrimp
(Contains: Shellfish)
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)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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.
Open package of chicken* and drain off any excess liquid.
To pan with veggies, add chicken, scallion whites, garlic powder, Fajita Spice Blend, half the tomatoes, salt, and pepper. Cook, stirring occasionally, until chicken is cooked through and veggies are tender, 4-6 minutes.
Stir in ¼ cup water, stock concentrate, and 1 TBSP butter (½ cup water and 2 TBSP butter for 4 servings). Cook, stirring constantly, until butter has melted and sauce has thickened, 1-2 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.
Divide queso rice and Tex-Mex chicken between bowls; top with salsa and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the wonderful flavors, with many praising the dish as "amazing" 🎉.
- Ease of prep: Some found the rice needed more cooking time and water for better results.
- Suggestions: Consider thinning the queso sauce and adding zucchini for extra variety and texture.
- Spice level: A few diners found it spicy; adjust the heat level to your preference.
Reviews from our home cooks
We had the recipe with shrimp. Nice flavors! Queso could be a bit thinner and maybe add some zucchini.
The flavors were wonderful but would be great if you could tone down the heat
Cook rice longer with more water. Cheese didn't go well either meal
