Southwest Chicken and Rice Bowls with Fresh Tomato Salsa and Lime Crema

These Southwest chicken and rice bowls are all about building your perfect bite. Fluffy yellow rice, seasoned chicken strips and colorful veggies come together with a bright homemade salsa and a creamy lime sour cream. It’s a fun, DIY dinner that’s ready in under 30 minutes.

The beauty of this bowl-style meal is that everyone can assemble their own. Start with a base of turmeric-infused rice, pile on the spiced chicken and peppers, then top with fresh tomato salsa and a drizzle of tangy crema. Add hot sauce if you like heat and squeeze a lime wedge over everything for a burst of citrus.

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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 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 pot, combine chicken stock concentrate, 1/4 teaspoon turmeric (use 1/2 teaspoon for 4 servings) and 3/4 cup water (1 1/2 cups for 4). Bring to a boil. Stir in jasmine 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 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 cut it into wedges.
3. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced green pepper; season with half the Southwest spice blend, salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes.
4. Pat the chicken breast strips dry with paper towels; season with the remaining Southwest spice blend, salt and pepper. Add the chicken and another drizzle of oil to the pan with the peppers. Cook, stirring occasionally, until chicken is cooked through and peppers are caramelized, 4-6 minutes. Stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Turn off heat.
5. While chicken cooks, in a small bowl, combine diced tomato, sliced scallions, a squeeze of lime juice, salt and pepper to make the salsa. In another small bowl, combine sour cream, lime zest, a squeeze of lime juice, salt and pepper to make the lime crema.
6. Fluff the cooked rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper. Divide rice between bowls. Top with chicken and pepper mixture, salsa and lime crema. Drizzle with hot sauce to taste. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with shrimp, ground beef or tofu. Adjust cooking time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently and assemble fresh.

Can I make this recipe gluten-free?

Yes, the recipe is naturally gluten-free. Just ensure your hot sauce and stock concentrate are certified gluten-free.