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Mexican Chicken & Brown Rice Bowls with Salsa Fresca & Lime Sour Cream

The beauty of a bowl-style dinner is the DIY element. This meal begins with aromatic yellow rice and Southwest-spiced chicken, all jazzed up with homemade salsa and a limey crema. When ready to build your bowl, feel free to go crazy with assembly. Crema on bottom! Rice on top of chicken! Hot sauce on everything!!

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Spicy Easy Prep Quick Protein Smart lunches dinners weeknight-meals
Prep: 20 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 chicken stock concentrate
  • 1 tsp turmeric
  • 0.5 cups jasmine rice
  • 1 long green pepper
  • 1 tomato
  • 2 scallions
  • 1 lime
  • 1 tbsp southwest spice blend
  • 1 tex-mex paste
  • 10 oz chopped chicken breast
  • 3 tbsp sour cream
  • 1 tsp hot sauce
  • salt
  • pepper
  • 4 tsp cooking oil
  • 2 tbsp butter
  • 1.25 cup brown rice
  • 2 chicken stock concentrates
  • 1 tsp turmeric
  • 1 cup jasmine rice
  • 2 long green peppers
  • 2 tomatoes
  • 2 scallions
  • 1 lime
  • 2 tbsp southwest spice blend
  • 2 tex-mex pastes
  • 20 oz chopped chicken breast
  • 6 tbsp sour cream
  • 2 tsp hot sauce
  • salt
  • pepper
  • 4 tsp cooking oil
  • 4 tbsp butter
  • 2.5 cups brown rice

Instructions

  1. • In a small pot, combine stock
    concentrate, half the Southwest
    Spice Blend, ¼ tsp turmeric (½ tsp
    for 4 servings), and ¾ cup water
    (1½ cups for 4). (Be sure to measure
    the turmeric—we sent more!)
    • Bring to a boil, then stir in rice and a
    pinch of salt. Cover and reduce to a
    low simmer. Cook until rice is tender,
    15-18 minutes.
    • Keep covered off heat until ready
    to serve.
    Swap in brown rice for jasmine rice;
    use 1¾ cups water (3½ cups for
    4 servings). Cook for 20-25 minutes.
    (Save jasmine rice for another use.)
  2. • While rice cooks, wash and dry produce.
    • Halve, core, and thinly slice green pepper
    into strips. Dice tomato. Trim and thinly
    slice scallions. Zest and quarter lime.
  3. • Heat a large drizzle of oil in a large pan
    over medium-high heat. Add green
    pepper; cook, stirring, until slightly
    softened, 2-3 minutes.
  4. • Meanwhile, pat chicken* dry with paper
    towels; season with remaining
    Southwest Spice Blend.
    • Once green pepper is slightly softened,
    add chicken and a large drizzle of oil
    to pan. Cook, stirring occasionally, until
    chicken is cooked through and green
    pepper is caramelized, 4-6 minutes.
    • Add Tex-Mex paste and ¼ cup water
    (1⁄3 cup for 4 servings); cook, stirring, until
    sauce has thickened, 2-3 minutes.
    • Stir in 1 TBSP butter (2 TBSP for 4)
    until melted. Turn off heat.
  5. • While chicken cooks, in a small bowl,
    combine tomato, scallions, 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.
  6. • Fluff rice with a fork; stir in 1 TBSP butter
    (2 TBSP for 4 servings) until melted.
    Season with salt and pepper.
    • Divide rice between bowls and top with
    chicken mixture, salsa, and lime sour
    cream. Drizzle with hot sauce to taste.
    Serve with remaining lime wedges on
    the side.
    Chicken is fully cooked when internal temperature reaches 165º.