Southwest Chicken and Rice Bowl with Fresh Salsa and Lime Crema

This Southwest chicken and rice bowl brings together fragrant turmeric rice, perfectly seasoned chicken and a medley of fresh toppings for a satisfying meal. The beauty of this dish lies in its DIY assembly-layer the rice, chicken, salsa and crema exactly how you like it.

Start with aromatic yellow rice and tender chicken strips coated in a warm Southwest spice blend. Top with a bright tomato-scallion salsa and a creamy lime crema, then finish with a drizzle of hot sauce for an extra kick. It’s a quick, flavorful dinner that’s sure to become a weeknight favorite.

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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

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot with a lid, combine chicken stock concentrate, 1/2 teaspoon turmeric and 1½ cups water. Bring to a boil over high heat. Stir in rice and a pinch of salt. Cover, reduce heat to a gentle simmer and cook until tender, about 15 minutes. Remove from heat and keep covered.
2. While rice cooks, wash and dry all produce. Halve the green pepper, remove seeds and thinly slice. Halve, peel and thinly slice the onion. Dice the tomato. Trim and thinly slice the scallions. Zest the lime until you have 1 teaspoon, then quarter the lime.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the sliced green pepper and onion. Season with half the Southwest Spice blend, salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes.
4. Pat chicken dry with paper towels. Season with the remaining Southwest Spice blend, salt and pepper. Add chicken and another drizzle of oil to the pan with the vegetables. Cook, stirring occasionally, until chicken is cooked through and vegetables are caramelized, 5-7 minutes. Stir in 1 tablespoon butter until melted. Turn off heat.
5. While chicken cooks, make the salsa: In a small bowl, combine diced tomato, scallions, a squeeze of lime juice, salt and pepper. Make the crema: In another small bowl, combine sour cream, lime zest, a squeeze of lime juice, salt and pepper.
6. Fluff the rice with a fork, then stir in the remaining 1 tablespoon butter until melted. Season with salt and pepper. Divide rice between bowls. Top with chicken mixture. Spoon salsa over the top and dollop with 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 jasmine rice with long-grain white rice or brown rice. Adjust cooking time and liquid accordingly.

What can I use instead of sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt work well as substitutes for sour cream.

How do I store leftovers?

Store the rice, chicken, salsa and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat before assembling.