San Antonio Chicken Bowls

Name: San Antonio Chicken Bowls with Blue Corn Tortilla Chips, Fresh Salsa & Lime Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Tomato; 1 Onion; 1 Lime; 1 unit Jalapeño; 1 clove Garlic; 1/2 cup Rice; 10 oz Chicken Breast; 1 tbsp Southwest Spice Blend; 1 Tomato; 1 unit Beef Stock Concentrate; 1 1/2 tbsp Sour Cream; 1/4 cup Monterey Jack Cheese; 1 1/2 oz Corn; Salt; Black Pepper; 1 tbsp Olive Oil; 2 tbsp Butter

with Blue Corn Tortilla Chips, Fresh Salsa & Lime Crema

By Recipe0 System

The beauty of a bowl-style dinner is the DIY element. This meal begins with a base of zesty rice and richly spiced ground beef, then jazzes things up with homemade salsa, Monterey Jack cheese, a limey crema, and blue corn tortilla chips. When ready to build your bowl, feel free to go wild with assembly. Crema on bottom! Rice on top of chicken! Crush up your tortilla chips for a crunchy garnish, or serve along the side for scooping—follow your heart!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Tomato
1 Onion
1 Lime
1 unit Jalapeño
1 clove Garlic
1/2 cup Rice
10 oz Chicken Breast
1 tbsp Southwest Spice Blend
1 Tomato
1 unit Beef Stock Concentrate
1 1/2 tbsp Sour Cream
1/4 cup Monterey Jack Cheese
1 1/2 oz Corn
Salt
Black Pepper
1 tbsp Olive Oil
2 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Wash and dry produce.

Finely dice tomato. Halve, peel, and thinly slice onion; finely chop a few slices until you have 2 TBSP. Zest and quarter lime. Halve, deseed, and finely chop jalapeño. (TIP: Leave seeds in for more spice!) Peel and finely chop garlic.
2

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. 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.
3

While rice cooks, in a small bowl, combine tomato, chopped onion, half the lime zest, a squeeze of lime juice, a drizzle of olive oil, and as much jalapeño as you like.

Season generously with salt and pepper. Set aside.
4

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sliced onion and a big pinch of salt. Cook, stirring, until slightly softened, 2-3 minutes.

Add beef*, garlic, Southwest Spice Blend, and another big pinch of salt. TIP: If you like things spicy, add any remaining jalapeño.

Using a spatula, arrange beef into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up into pieces; cook, stirring occasionally, until beef is cooked through, 3-4 minutes more. TIP: If there’s excess grease in your pan, carefully pour it out.

Open package of chicken and drain off any excess liquid. Swap in tofu or chicken for beef (no need to break up into pieces!).
5

To pan with beef, stir in tomato paste and stock concentrate, then add ¼ cup water (1/3 cup for 4 servings). Cook until slightly thickened, 1-2 minutes more.

Stir in 1 TBSP butter until melted; turn off heat.
6

While beef cooks, in a second small bowl, combine sour cream with a squeeze of lime juice. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
7

Fluff rice with a fork; stir in remaining lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.

Divide rice between bowls. Top with beef mixture, Monterey Jack, salsa, and crema. Serve with tortilla chips and remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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