Southwest Chicken and Rice Bowls with Fresh Tomato Salsa and Lime Crema

These vibrant Southwest chicken and rice bowls are all about building your perfect bite. Aromatic turmeric rice, tender spiced chicken and colorful veggies come together with a fresh tomato salsa and tangy lime crema. The DIY assembly makes dinner fun and customizable for everyone at the table.

Ready in just 20 minutes, this recipe is ideal for busy weeknights when you crave something hearty and satisfying. Feel free to layer the components however you like-crema on the bottom, rice on top of chicken or a drizzle of hot sauce over everything!

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Ingredients

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Chicken ThighsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine chicken stock concentrate, half the Southwest spice blend, ¼ teaspoon turmeric (use ½ teaspoon for 4 servings) and ¾ cup water (1½ cups for 4). Bring to a boil, then stir in jasmine rice and a pinch of salt. Cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry all produce. Halve, core and thinly slice the green pepper into strips. Dice the tomato. Trim and thinly slice the scallions. Zest the lime, then quarter it.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the sliced green pepper and cook, stirring, until slightly softened, 2-3 minutes.
4. Season the diced chicken thighs with the remaining Southwest spice blend. Once the pepper is slightly softened, add the chicken and another drizzle of oil to the pan. Cook, stirring occasionally, until chicken is cooked through and the pepper is caramelized, 4-6 minutes. Stir in the Tex-Mex paste and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until the sauce thickens, 2-3 minutes. Add 1 tablespoon butter (2 tablespoons for 4) and stir until melted. Remove from heat.
5. While the chicken cooks, make the salsa: In a small bowl, combine the diced tomato, sliced scallions, a squeeze of lime juice, salt and pepper. In a separate small bowl, make the lime crema: Combine sour cream, lime zest, a squeeze of lime juice, salt and pepper.
6. Fluff the cooked rice with a fork and stir in 1 tablespoon butter (2 tablespoons for 4) until melted. Season with salt and pepper. Divide the rice among bowls, then top with the chicken mixture, salsa and lime crema. Drizzle with hot sauce to taste. Serve with remaining lime wedges on the side. (Chicken is fully cooked when internal temperature reaches 165°F.)

Recipe Tips

FAQ

Can I use chicken breast instead of thighs?

Yes, diced chicken breast works well. Cook until no longer pink, about 4-6 minutes and ensure it reaches 165°F.

What can I substitute for Tex-Mex paste?

You can use 1 tablespoon tomato paste mixed with ½ teaspoon chili powder and a pinch of cumin.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on spice blends and hot sauce to be sure.