Southwest Chicken and Rice Bowls with Fresh Salsa and Lime Crema

These Southwest Chicken and Rice Bowls are a vibrant, customizable dinner that comes together in just 20 minutes. Aromatic turmeric rice is paired with juicy, spice-rubbed chicken thighs and tender green peppers, all topped with a bright tomato salsa and a tangy lime sour cream.

Build your bowl any way you like-layer the crema on the bottom, pile on the rice and chicken and finish with a drizzle of hot sauce. It’s a quick, satisfying meal that’s perfect for busy weeknights.

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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 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 Diced Chicken ThighsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the chicken stock concentrate, half the Southwest Spice Blend, ¼ teaspoon turmeric (½ teaspoon for 4 servings) and ¾ cup water (1½ cups for 4). Bring to a boil, then stir in the rice and a pinch of salt. Cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While the 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 oil in a large pan over medium-high heat. Add the green pepper and cook, stirring, until slightly softened, 2-3 minutes.
4. Meanwhile, season the chicken with the remaining Southwest Spice Blend. Once the green pepper is slightly softened, add the chicken and another drizzle of oil to the pan. Cook, stirring occasionally, until the chicken is cooked through and the pepper is caramelized, 4-6 minutes. Add the Tex-Mex paste and ¼ cup water (⅓ cup for 4 servings); cook, stirring, until the sauce thickens, 2-3 minutes. Stir in 1 tablespoon butter (2 tablespoons for 4) until melted. Turn off the heat.
5. While the chicken cooks, in a small bowl, combine the tomato, scallions, a squeeze of lime juice, salt and pepper. In another small bowl, combine the sour cream, lime zest, a squeeze of lime juice, salt and pepper.
6. Fluff the rice with a fork and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper. Divide the rice among bowls and top with the chicken mixture, salsa and lime sour cream. Drizzle with hot sauce to taste. Serve with remaining lime wedges on the side. (Chicken is fully cooked when internal temperature reaches 165°F.)

Recipe Tips

FAQ

Can I use chicken breast instead of thighs?

Yes, you can substitute diced chicken breast for the thighs. Adjust cooking time as needed to avoid overcooking.

What can I use instead of Tex-Mex paste?

You can substitute 1 tablespoon of tomato paste mixed with ½ teaspoon chili powder and a pinch of cumin.

Can I make this recipe ahead of time?

The components can be prepared separately and stored in the fridge for up to 3 days. Reheat and assemble when ready to serve.