Blackened Chicken Rice Bowls with Sautéed Vegetables and Hot Sauce Crema

These blackened chicken rice bowls bring together seared, spice-coated chicken, buttery scallion jasmine rice and a colorful mix of sautéed vegetables.

A simple sour cream and hot sauce crema adds a cool, tangy finish with just enough heat. Spoon everything into bowls, top with sliced chicken and finish with scallion greens for an easy, satisfying dinner.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

3 unit CeleryView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Trim and thinly slice the scallions, keeping the white and green parts separate.
2. Melt the butter in a small pot over medium-high heat. Add the scallion whites and jasmine rice; cook, stirring, for about 30 seconds.
3. Stir in the chicken stock concentrate and 3/4 cup water. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, about 15 minutes. Turn off the heat and keep covered until ready to use.
4. Meanwhile, pat the chicken breasts dry with paper towels. Season all over with salt, pepper and half of the blackening spice.
5. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken and sear until browned, 2 to 4 minutes per side.
6. Transfer the browned chicken to a baking sheet. Bake on the top rack until cooked through, 7 to 10 minutes. Wipe out the pan.
7. While the chicken bakes, wash and dry the produce. Dice the green pepper into 1/2-inch pieces. Dice the celery into 1/2-inch pieces. Peel and dice the carrot into 1/4-inch pieces. Dice the tomato.
8. Heat a large drizzle of olive oil in the same pan over medium-high heat. Add the green pepper, celery and carrot. Cook, stirring occasionally, until slightly softened, 4 to 5 minutes.
9. Add the tomato, remaining blackening spice, salt and pepper. Cook until the vegetables are tender, 3 to 5 minutes more. If the vegetables start to stick, stir in a small splash of water.
10. In a small bowl, stir together the sour cream, hot sauce to taste and a pinch of salt. Add water 1 teaspoon at a time until the sauce is thin enough to drizzle.
11. Fluff the rice with a fork, then add it to the pan with the vegetables. Stir to combine and season with salt and pepper to taste.
12. Transfer the chicken to a cutting board and slice crosswise. Divide the rice and vegetable mixture between bowls. Top with sliced chicken, drizzle with the hot sauce crema, garnish with scallion greens and add extra hot sauce if desired.

Recipe Tips

FAQ

How spicy are these blackened chicken rice bowls?

The heat comes from the blackening spice and hot sauce. For a milder bowl, use less hot sauce in the crema and skip the extra hot sauce at the end.

Can I make the crema thinner for drizzling?

Yes. Stir water into the sour cream and hot sauce mixture 1 teaspoon at a time until it reaches a smooth, drizzleable consistency.

Why is the chicken seared before baking?

Searing browns the seasoned exterior and helps build flavor, while the oven finishes cooking the chicken through.

What vegetables are in the rice mixture?

The rice is mixed with sautéed long green pepper, celery, carrot, tomato and scallions.