Tex-Mex Chicken and Rice Bowls with Smoky Red Pepper Crema

Bowls have become a dinnertime staple and it’s easy to see why. They’re hearty, comforting and the perfect canvas for bold flavors. This Tex-Mex version features saucy, spiced chicken and charred poblano pepper served over lime rice, then topped with fresh salsa and a smoky red pepper crema. It’s a bodacious bowl that’s sure to satisfy.

Ready in just 30 minutes, this recipe is ideal for busy weeknights when you want something delicious without the fuss. The combination of smoky, spicy and fresh flavors will make this a regular in your dinner rotation.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice according to package directions. Once done, fluff with a fork and stir in the juice of half the lime. Set aside.
2. While the rice cooks, char the poblano pepper directly over a gas flame or under a broiler until skin is blackened. Place in a bowl, cover with plastic wrap and let steam for 5 minutes. Then peel off the skin, remove seeds and dice the pepper.
3. In a small bowl, combine the diced tomato, remaining lime juice and sliced scallions. Season with salt and pepper to make the salsa fresca. Set aside.
4. Pat the chicken dry and season with the Southwest spice blend, salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through, about 5-7 minutes.
5. Reduce heat to medium. Add the Tex-Mex paste and tomato paste to the skillet with the chicken. Stir and cook for 1-2 minutes until the chicken is coated and the paste is fragrant. Add the diced poblano and cook for another minute.
6. To serve, divide the lime rice among bowls. Top with the chicken and poblano mixture. Drizzle with smoky red pepper crema and spoon the salsa fresca over the top. Enjoy!

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice, brown rice or even quinoa. Adjust cooking time accordingly.

What can I use instead of smoky red pepper crema?

You can make a quick substitute by blending roasted red peppers with sour cream or Greek yogurt and a pinch of smoked paprika.

How do I store leftovers?

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