Cook it once, eat it twice: tonight's dinner extras transform into tomorrow's lunch. What’s more comforting than a warm bowl of chili? In the winter months, there’s nothing better. Enjoy a bowl of this southwestern spiced chili tonight, and then wrap it up into a delicious cheesy burrito for lunch tomorrow. Win, Win!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Long Green Pepper
Enchilada Spice Blend
Chicken Stock Concentrate
Monterey Jack Cheese(ContainsMilk)
Bring 1¼ cups water with a pinch of salt to boil in a small, lidded pot. Once boiling, stir in rice. Reduce heat to low and cook, covered, until rice is tender, about 15 minutes. Keep covered. Meanwhile, wash and dry all produce. Core, deseed, and dice green pepper. Dice tomato. Trim and thinly slice scallions, separating whites from greens. Finely chop cilantro.
Pat chicken dry with paper towels; season all over with salt, pepper, and half the Enchilada Spice. Heat a large drizzle of oil in a large pot over medium-high heat. Add chicken and cook until browned and cooked through, 4-7 minutes per side. Turn off heat; remove chicken from pot and set aside.
While chicken cooks, zest 1 tsp zest from lime; quarter lime. In a small bowl, combine tomato, scallion whites, up to half the cilantro, a squeeze of lime juice, salt, and pepper. In a separate small bowl, combine sour cream, lime zest, a squeeze of lime juice, salt, and pepper.
Heat a drizzle of oil in same pot used to cook chicken over medium-high heat. Add green pepper and cook, stirring, until slightly softened, 1-2 minutes. Add chili powder and remaining Enchilada Spice. Cook, stirring, until thoroughly combined, 1-2 minutes. Add beans and their liquid, stock concentrates, and 1½ cups water. Bring to a boil, then reduce to a simmer. Simmer until slightly thickened, 7-10 minutes. Taste and season with salt and pepper.
Cut chicken into bite-sized pieces (or shred with two forks). Stir into chili. Fluff rice with a fork; stir in half the scallion greens and season with salt and pepper. Reserve ⅓ of the rice and ⅓ of the chili for lunch. Divide remaining rice and remaining chili between bowls. Top with salsa and crema. Sprinkle with remaining scallion greens, half the cheese, remaining cilantro, and a squeeze of lime juice. Drizzle both bowls with hot sauce from 1 packet.
Divide reserved rice and chili between tortillas. Sprinkle with remaining cheese. Roll tightly into burritos. Wrap in plastic wrap and refrigerate overnight. When ready to eat, microwave until warmed through, 1-2 minutes. Serve with remaining hot sauce packets.