Southwest Chicken and Rice Bowls with Fresh Salsa and Lime Crema

These Southwest Chicken and Rice Bowls are all about building your perfect bite. Fluffy jasmine rice gets a golden glow from turmeric, while tender chicken is seasoned with a smoky Southwest spice blend. A bright salsa fresca and tangy lime sour cream add freshness and zing.

Assemble your bowl however you like-layer crema on the bottom, pile rice over chicken and finish with a dash of hot sauce. It’s a quick, satisfying dinner that puts you in control.

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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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 1/2 cup jasmine rice, 1 chicken stock concentrate, 1 teaspoon turmeric and 1 cup water. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. Prepare the salsa: Dice the tomato and long green pepper. Thinly slice the scallions. In a bowl, combine tomato, green pepper and scallions. Squeeze in the juice of half the lime, season with salt and pepper and stir. Set aside.
3. Make the lime crema: In a small bowl, mix sour cream with the juice of the remaining lime half. Season with salt and pepper. Set aside.
4. Cook the chicken: Pat the chicken dry and season with Southwest spice blend, salt and pepper. Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
5. Finish the dish: In the same skillet, add 2 teaspoons oil and 2 tablespoons butter. Once melted, add the cooked rice and stir to coat. Cook for 1-2 minutes until heated through.
6. Assemble bowls: Divide rice among bowls. Top with chicken, salsa and a dollop of lime crema. Drizzle with hot sauce to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein?

Yes, ground beef, shrimp or tofu work well. Adjust cooking time as needed.

How do I make this dairy-free?

Use a dairy-free sour cream alternative and substitute butter with oil or vegan butter.

Can I prep this ahead?

Cook the rice and chicken in advance. Store separately and assemble when ready to serve.