Spiced Chicken Rice Bowls with Pico De Gallo and Chili Lime Crema

These loaded chicken rice bowls are a taco-inspired twist on a classic bowl. We pile saucy spiced chicken and sautéed peppers and onions over buttery rice, then drizzle over a tangy chili lime crema and top with Monterey Jack cheese and homemade pico de gallo. On the side, crunchy blue corn tortilla chips add the perfect crunch.

This recipe is simple, convenient and packed with flavor. With pre-measured ingredients and easy steps, you can have a satisfying dinner on the table in no time. Perfect for a weeknight meal that feels like a treat!

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

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

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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 the jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until tender. Remove from heat, keep covered and let steam for 5 minutes. Fluff with a fork and stir in the butter.
2. While the rice cooks, prepare the pico de gallo: Dice the tomato and half the red onion (finely chop the other half for later). Seed and mince the jalapeño (use less if you prefer mild). In a small bowl, combine the tomato, finely chopped red onion, jalapeño and a squeeze of lime juice. Season with salt and pepper. Set aside.
3. Make the chili lime crema: In another small bowl, mix the sour cream with a squeeze of lime juice and a pinch of chili powder. Season with salt and pepper. Set aside.
4. Cook the chicken and vegetables: Thinly slice the remaining red onion and the long green pepper (remove seeds and ribs). In a large skillet, heat 1 teaspoon cooking oil over medium-high heat. Add the chopped chicken breast, season with salt and pepper and cook until browned and cooked through, about 4-5 minutes. Transfer to a plate. Add another teaspoon of oil to the skillet, then add the sliced onion and green pepper. Cook until softened, about 3-4 minutes. Return the chicken to the skillet, add the southwest spice blend and remaining chili powder and stir to coat. Cook for 1 minute more.
5. Assemble the bowls: Divide the buttery rice between two bowls. Top with the chicken and pepper mixture. Spoon the pico de gallo over the top, then drizzle with the chili lime crema. Sprinkle with Monterey Jack cheese. Serve with blue corn tortilla chips on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice or brown rice, but adjust the cooking time and liquid accordingly.

What can I use instead of sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt works well for the crema.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or microwave.