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. Fragrant turmeric rice, tender spiced chicken strips and colorful veggies come together with a bright tomato salsa and tangy lime crema. It’s a fun, DIY dinner that everyone can customize at the table.

Start by cooking the aromatic rice while you prep the fresh salsa and creamy lime sauce. Then sear the chicken and peppers until caramelized. Assemble your bowl any way you like-crema on the bottom, rice on top, a drizzle of hot sauce over everything. The result is a satisfying, flavor-packed meal that’s ready in about 30 minutes.

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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 Roma 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

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine chicken stock concentrate, 1/4 teaspoon turmeric and 3/4 cup water. 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. Remove from heat and keep covered 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 vegetable oil in a large pan over medium-high heat. Add the sliced green pepper, season with half the Southwest spice blend, salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes.
4. Pat chicken breast strips dry with paper towels. Season with the remaining Southwest spice blend, salt and pepper. Add another drizzle of oil to the pan, then add the chicken. Cook, stirring occasionally, until chicken is cooked through and the pepper is caramelized, 4-6 minutes. Stir in 1 tablespoon butter until melted. Remove from heat.
5. While chicken cooks, prepare the salsa: In a small bowl, combine diced tomato, sliced scallions, a squeeze of lime juice, salt and pepper. In another 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 until melted. Season with salt and pepper. Divide rice among bowls. Top with the chicken and pepper mixture, salsa and a dollop of lime crema. 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, you can substitute with long-grain white rice or brown rice, but adjust the cooking time and liquid accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and chicken in a microwave or skillet and add fresh salsa and crema before serving.

Can I make this dairy-free?

Yes, use a dairy-free sour cream alternative and substitute the butter with olive oil or a plant-based butter.