Spiced Chicken and Lime Rice Bowls with Fresh Pico De Gallo and Crema

Rice bowls are a go-to dinner staple for good reason: they’re hearty, flavorful and endlessly versatile. This version features bold, saucy chicken thighs served over a bed of fluffy lime rice, then topped with a fresh tomato salsa, Monterey Jack cheese and a tangy Southwest crema. Every bite is a blissful combination of textures and tastes.

Perfect for a weeknight meal, these bowls come together in about 35 minutes and are sure to satisfy your craving for something spicy and comforting. The homemade pico de gallo and crema add a fresh, bright finish that balances the rich, spiced chicken.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the tomato. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons (3 tablespoons for 4 servings). Zest and quarter the lime. Halve, core and thinly slice the green pepper into strips.
2. In a small pot, combine the rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, in a small bowl, combine the diced tomato, minced onion and juice from half the lime. Season with salt and pepper. In a separate small bowl, combine the sour cream and ¼ teaspoon Southwest spice blend (½ teaspoon for 4 servings; you’ll use more in the next step). Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper and cook until slightly softened, 2-3 minutes. Add the sliced onion and cook, stirring occasionally, until the veggies are browned and tender, 5-7 minutes. Add half the remaining Southwest spice blend (you’ll use the rest in the next step), 2 tablespoons water (4 tablespoons for 4 servings), salt and pepper. Cook, stirring occasionally, until the water has mostly evaporated and the veggies are coated, 1-2 minutes. Turn off heat. Transfer to a plate; cover to keep warm. Wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the shrimp and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Stir in the Tex-Mex paste and remaining Southwest spice blend until combined. Add ¼ cup water (⅓ cup for 4 servings); simmer until the mixture is reduced and saucy, 2-3 minutes more. Remove from heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper.
6. Fluff the rice with a fork; stir in the lime zest and season with salt and pepper. Divide the rice between bowls and top with the shrimp mixture, veggies, Monterey Jack cheese, pico de gallo and crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust the water and cooking time according to the package directions.

What can I use instead of Tex-Mex paste?

You can substitute with 2 tablespoons of tomato paste mixed with 1 teaspoon chili powder and ½ teaspoon cumin.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Be sure to check that your spice blend and Tex-Mex paste are certified gluten-free if needed.