Southwest Chicken and Rice Bowls with Salsa Fresca and Lime Crema

These Southwest Chicken and Rice Bowls are all about building your perfect bite. Start with a bed of aromatic yellow rice, top it with juicy, spice-rubbed chicken and finish with a bright homemade salsa and a drizzle of lime-infused sour cream. Every element comes together for a fresh, satisfying meal that’s as fun to assemble as it is to eat.

Feel free to get creative with the layering-crema on the bottom, rice on top of the chicken or a splash of hot sauce over everything. This recipe is designed for flexibility and flavor, making it a go-to for busy weeknights when you want something delicious without the fuss.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 1/2 cup jasmine rice, 1 cup water, the chicken stock concentrate and 1 teaspoon turmeric. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Fluff with a fork and set aside.
2. Prepare the salsa: Dice the tomato and long green pepper into small pieces. Thinly slice the scallions, keeping white and green parts separate. In a bowl, combine tomato, green pepper, scallion greens, a squeeze of lime juice and a pinch of salt. Set aside.
3. Make the lime crema: In a small bowl, mix the sour cream with the zest and juice of half the lime (reserve the other half for serving). Season with a pinch of salt and pepper. Stir in the hot sauce if desired.
4. Cook the chicken: Pat the chopped chicken breast dry with paper towels. Season with the southwest spice blend, salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Stir in the tex-mex paste and cook for 1 more minute.
5. Assemble the bowls: Divide the yellow rice among serving bowls. Top with the cooked chicken, salsa fresca and a dollop of lime crema. Garnish with scallion whites and extra lime wedges. Serve with hot sauce on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time as needed.

What can I use instead of sour cream?

Greek yogurt or a dairy-free yogurt alternative works well in the lime crema.

How do I store leftovers?

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