Southwest Chicken Rice Bowls with Tomato Salsa and Lime Crema

These Southwest chicken rice bowls layer fragrant turmeric jasmine rice with seasoned chicken breast strips and tender green pepper.

A quick tomato-scallion salsa, lime-zested sour cream and a drizzle of hot sauce finish each bowl with bright, creamy, spicy flavor.

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Ingredients

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 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 lidded pot, combine the chicken stock concentrate, turmeric and 1 cup water. Bring to a boil over high heat.
2. Stir in the jasmine rice and a pinch of salt. Cover, reduce the heat to a gentle simmer and cook until the rice is tender, about 15 minutes. Keep covered off the heat.
3. While the rice cooks, wash and dry the produce. Halve, core and deseed the green pepper, then thinly slice it. Dice the tomato. Trim and thinly slice the scallions. Zest the lime until you have about 1 teaspoon zest, then cut the lime into wedges.
4. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced green pepper and season with half the Southwest spice blend, salt and pepper. Cook, stirring, until slightly softened, 2 to 3 minutes.
5. Pat the chicken breast strips dry with a paper towel. Season with the remaining Southwest spice blend, salt and pepper.
6. Add the chicken and another large drizzle of vegetable oil to the pan with the green pepper. Cook, stirring occasionally, until the chicken is cooked through and the pepper is caramelized, 5 to 7 minutes.
7. Stir 1 tablespoon butter into the chicken and pepper until melted, then remove the pan from the heat.
8. In a small bowl, mix the diced tomato, scallions, a squeeze of lime juice, salt and pepper to make the salsa.
9. In a separate small bowl, stir together the sour cream, lime zest, a squeeze of lime juice, salt and pepper to make the lime crema.
10. Fluff the rice with a fork, then stir in the remaining 1 tablespoon butter until melted. Season with salt and pepper.
11. Divide the rice between bowls. Top with the chicken and green pepper mixture, spoon the tomato salsa over the top, dollop with lime crema and drizzle with hot sauce to taste. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

How do I know when the chicken is cooked through?

The chicken breast strips should be opaque throughout with no pink remaining and the pieces should be hot in the center after 5 to 7 minutes in the pan.

Can I make the salsa and crema while the chicken cooks?

Yes. The tomato-scallion salsa and lime crema are both quick stir-together toppings, so they can be prepared while the chicken and pepper finish cooking.

Is the hot sauce required?

No. The hot sauce is added to taste at the end, so you can use a little, use all of it or leave it off.