Southwest Chicken and Rice Bowls with Fresh Salsa and Lime Crema

These Southwest Chicken and Rice Bowls are all about building your perfect bite. Start with a base of aromatic yellow rice, then pile on tender, spiced chicken strips, a bright homemade salsa and a creamy lime-infused sour cream. Every spoonful is a mix of textures and flavors that come together beautifully.

The best part? You get to assemble your bowl exactly how you like it. Drizzle with hot sauce, squeeze extra lime or layer the crema on the bottom-there are no rules. This recipe is quick enough for a weeknight but feels special enough to serve guests.

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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 Chicken Breast StripsView 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 the chicken stock concentrate, half the Southwest Spice Blend, 1/4 teaspoon turmeric (use 1/2 teaspoon for 4 servings) and 3/4 cup water (1 1/2 cups for 4). Bring to a boil. Stir in the 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 the rice cooks, wash and dry the produce. Halve, core and thinly slice the green pepper into strips. Dice the tomato. Trim and thinly slice the scallions. Zest the lime, then cut it into quarters.
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, about 2-3 minutes.
4. Pat the chicken breast strips dry with paper towels. Season with the remaining Southwest Spice Blend. Add the chicken and another drizzle of oil to the pan with the pepper. Cook, stirring occasionally, until the chicken is cooked through and the pepper is caramelized, 4-6 minutes. Stir in the Tex-Mex paste and 1/4 cup water (1/3 cup for 4 servings). Cook, stirring, until the sauce thickens, 2-3 minutes. Add 1 tablespoon butter (2 tablespoons for 4 servings) and stir until melted. Turn off the 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 another small bowl, make the lime sour cream: Combine the sour cream, lime zest, a squeeze of lime juice, salt and pepper.
6. Fluff the cooked rice with a fork. Stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper. Divide the rice between bowls. Top with the chicken mixture, salsa and lime sour cream. Drizzle with hot sauce to taste. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, but cooking times and liquid ratios may vary. For best results, stick with jasmine or long-grain white rice.

What can I substitute for Tex-Mex paste?

You can use 1 tablespoon of tomato paste mixed with 1/2 teaspoon chili powder and a pinch of cumin.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet.