Southwest-Spiced Chicken Rice Bowls with Guacamole and Lime Crema

These Southwest-spiced chicken rice bowls layer warm, buttery lime jasmine rice with juicy sliced chicken, tender green pepper and shallot, fresh tomato salsa, guacamole and Monterey Jack cheese.

A quick hot sauce crema ties everything together with a cool, tangy finish and just enough heat. It’s a colorful bowl dinner built from simple stovetop steps and fresh toppings.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Core, seed and thinly slice the long green pepper crosswise. Halve, peel and thinly slice the shallot; finely mince a few slices until you have 2 teaspoons minced shallot.
2. Combine the jasmine rice with 1 1/4 cups salted water in a medium pot. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 15 minutes. Turn off the heat and keep the rice covered until serving.
3. While the rice cooks, finely dice the tomato. Zest the lime, then quarter it. In a small bowl, stir together the diced tomato, minced shallot and juice from 2 lime wedges. Season with salt and pepper.
4. In a second small bowl, mix the sour cream with hot sauce to taste. Add water 1 teaspoon at a time until the sauce is thin enough to drizzle. Season with salt.
5. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the green pepper and cook, stirring occasionally, until it begins to soften, about 6 minutes.
6. Add the sliced shallot, half of the Southwest spice blend and a pinch each of salt and pepper. Cook until the vegetables are softened and starting to brown, about 2 minutes more. Transfer to a plate, loosely cover with foil and wipe out the pan.
7. Pat the chicken cutlets dry with paper towels. Season with salt and pepper, then rub all over with the remaining Southwest spice blend.
8. Heat a large drizzle of vegetable oil in the same pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3 to 5 minutes per side. Transfer to a cutting board and slice crosswise.
9. Fluff the rice with a fork. Stir in the lime zest, butter and a pinch each of salt and pepper.
10. Divide the lime rice between bowls. Top with the sliced chicken, sautéed pepper and shallot, guacamole, Monterey Jack cheese and tomato salsa. Drizzle with the hot sauce crema and any remaining hot sauce if desired. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I make these chicken rice bowls spicier?

Yes. Use more hot sauce in the sour cream drizzle or finish the assembled bowls with extra hot sauce.

What goes into the fresh tomato salsa?

The salsa is a simple mix of finely diced Roma tomato, minced shallot, lime juice, salt and pepper.

How do I make the crema drizzleable?

Stir hot sauce into the sour cream, then add water 1 teaspoon at a time until it reaches a smooth drizzling consistency.

How should I scale this recipe for 4 servings?

Use 2 green peppers, 2 shallots, 1 1/2 cups jasmine rice with 2 1/4 cups salted water, 2 tomatoes, 2 limes, 4 tablespoons sour cream, 2 teaspoons hot sauce, 2 tablespoons Southwest spice blend, 20 ounces chicken cutlets, 8 tablespoons guacamole, 1/2 cup Monterey Jack, 2 tablespoons vegetable oil and 2 tablespoons butter.

When is the chicken ready?

The chicken should be browned on the outside and cooked through after about 3 to 5 minutes per side, depending on thickness.