Spiced Pulled Chicken Rice Bowls with Fresh Tomato Salsa

These pulled chicken rice bowls are the ultimate quick and satisfying dinner. Pre-cooked pulled chicken is warmed with fajita spices and a touch of stock concentrate, creating a rich, saucy topping for fluffy jasmine rice. A fresh tomato salsa, creamy Monterey Jack cheese and a dollop of sour cream balance the heat perfectly.

With minimal prep and just 25 minutes from start to finish, this recipe is ideal for busy weeknights when you crave something hearty and delicious without spending hours in the kitchen. The combination of tender chicken, vibrant vegetables and zesty lime will become a family favorite.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

8 ounce Pulled ChickenView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine 1 cup water and 1 tablespoon butter. Bring to a boil, then stir in the jasmine rice. Reduce heat to low, cover and simmer until tender, about 15 minutes. Remove from heat and keep covered.
2. While the rice cooks, prepare the vegetables. Halve, peel and thinly slice the red onion. Mince about 2 tablespoons of the sliced onion for the salsa. Halve, core and seed the green bell pepper, then thinly slice. Core and finely dice the Roma tomato. Chop the cilantro. Cut the lime in half; cut one half into wedges for serving.
3. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced onion and bell pepper. Cook, tossing occasionally, until just softened, 3-4 minutes.
4. Add another drizzle of oil to the pan with the vegetables. Tear the pulled chicken into smaller pieces and add to the pan. Season with salt, pepper and the fajita spice blend. Cook, tossing, until the chicken is warmed through, 2-3 minutes. Stir in the chicken stock concentrate and ½ cup water. Bring to a boil, then reduce heat to low and stir in 1 tablespoon butter. Let simmer until the sauce thickens slightly, 1-2 minutes.
5. In a small bowl, combine the diced tomato, minced onion and half the chopped cilantro. Squeeze in the juice from the lime half. Season with salt and pepper and toss to combine. Set aside.
6. Fluff the cooked rice with a fork and season with salt and pepper. Divide the rice between plates. Spoon the chicken, vegetables and sauce over the rice. Top with the fresh salsa and Monterey Jack cheese. Dollop with sour cream. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice, basmati or even brown rice. Adjust the cooking time and liquid according to the rice variety.

What can I use instead of pulled chicken?

Shredded rotisserie chicken or leftover cooked chicken works well. You can also use shredded pork or beef for a different flavor.

Is this recipe gluten-free?

The ingredients listed are naturally gluten-free, but always check labels on spice blends and stock concentrate to ensure they are certified gluten-free.