Southwest Chicken and Rice Bowls with Fresh Salsa and Lime Crema

These Southwest chicken and rice bowls are all about building your own perfect bite. Start with a base of aromatic turmeric rice, then add juicy spiced chicken, a bright tomato salsa and a cool lime sour cream. Every spoonful is a mix of textures and flavors.

This recipe comes together quickly, making it ideal for busy weeknights. Feel free to layer the components in any order you like-crema on the bottom, rice on top of chicken or a drizzle of hot sauce over everything. It’s a fun, DIY dinner that everyone can customize.

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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 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. In a small pot, combine 1 cup water, jasmine rice, chicken stock concentrate, turmeric and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer until rice is tender, about 15 minutes. Remove from heat and keep covered.
2. While rice cooks, pat chicken dry and season with salt, pepper and half the Southwest spice blend. Heat a drizzle of oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 4-6 minutes per side. Transfer to a plate and let rest, then slice or shred.
3. Meanwhile, make the salsa: dice tomato, thinly slice green pepper and chop scallions (white and green parts). In a bowl, combine tomato, green pepper, scallions, a squeeze of lime juice and salt to taste.
4. Prepare lime crema: in a small bowl, mix sour cream with remaining lime juice and a pinch of salt. Stir in hot sauce if desired.
5. To serve, divide rice among bowls. Top with chicken, salsa and a dollop of lime crema. Drizzle with extra hot sauce if you like.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

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

What can I use instead of sour cream?

Greek yogurt or a dairy-free yogurt alternative works well as a substitute.

How do I store leftovers?

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