Spiced Pulled Chicken Rice Bowls with Fresh Tomato Salsa

These pulled chicken rice bowls are the ultimate quick and satisfying dinner. Pre-cooked pulled chicken is warmed with fajita spices and a touch of stock concentrate, creating a rich, saucy topping for fluffy jasmine rice. A fresh tomato salsa, creamy Monterey Jack cheese, and a dollop of sour cream balance the heat perfectly.

With minimal prep and just 25 minutes from start to finish, this recipe is ideal for busy weeknights when you crave something hearty and delicious without spending hours in the kitchen. The combination of tender chicken, vibrant vegetables, and zesty lime will become a family favorite.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

8 ounce Pulled ChickenView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine 1 cup water and 1 tablespoon butter. Bring to a boil, then stir in the jasmine rice. Reduce heat to low, cover, and simmer until tender, about 15 minutes. Remove from heat and keep covered.
2. While the rice cooks, prepare the vegetables. Halve, peel, and thinly slice the red onion. Mince about 2 tablespoons of the sliced onion for the salsa. Halve, core, and seed the green bell pepper, then thinly slice. Core and finely dice the Roma tomato. Chop the cilantro. Cut the lime in half; cut one half into wedges for serving.
3. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced onion and bell pepper. Cook, tossing occasionally, until just softened, 3–4 minutes.
4. Add another drizzle of oil to the pan with the vegetables. Tear the pulled chicken into smaller pieces and add to the pan. Season with salt, pepper, and the fajita spice blend. Cook, tossing, until the chicken is warmed through, 2–3 minutes. Stir in the chicken stock concentrate and ½ cup water. Bring to a boil, then reduce heat to low and stir in 1 tablespoon butter. Let simmer until the sauce thickens slightly, 1–2 minutes.
5. In a small bowl, combine the diced tomato, minced onion, and half the chopped cilantro. Squeeze in the juice from the lime half. Season with salt and pepper, and toss to combine. Set aside.
6. Fluff the cooked rice with a fork and season with salt and pepper. Divide the rice between plates. Spoon the chicken, vegetables, and sauce over the rice. Top with the fresh salsa and Monterey Jack cheese. Dollop with sour cream. Serve with lime wedges on the side.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Small pot

SENSARTE Nonstick Saucepan with Lid, 1.5 Quarts Small Pot with Swiss Granite Coating, Stay-cool Handle, Multipurpose Handy Sauce Pot Small Kitchen Cooking Pot, Induction Comptable, PFOA FreeView on AmazonCuisinart 1.5 Quart Sauce Pan with Cover, Stainless Steel Pot with Lid, Small Kitchen Pots, Dishwasher Safe, Compatible with Induction, Electric, Gas Cooktops, Oven Safe Saucepan, Cool Grip HandlesView on AmazonCuisinart 8919-14 Professional Series 1-Quart Saucepan with Cover, Stainless Steel, Mirror FinishView on Amazon

Large pan

SENSARTE Nonstick Frying Pan Skillet with Lid, 12 Inch Large Deep Frying Pan, 5 Qt Non Stick Saute Pan with Cover, Induction Pan, Healthy Non Toxic Cooking Pan with Helper Handle, PFOA PFOS FreeView on AmazonFarberware Dishwasher Safe Nonstick Jumbo Cooker Chef's Pan with Lid and Helper Handle, Kitchen Cookware, 6-Quart, BlackView on AmazonSNOWCLAD Frying Pans Nonstick with Lid,Hybrid Non Stick 5 Quart Saute pan,PFOA Free Cookware,Stainless Steel skillet,12 inch Deep Saute Pan,Dishwasher&Oven Safe,Works on All CooktopsView on Amazon

Small bowl

Kaytee Stoneware Ceramic Pet Hamster Bowl, Brown, 3-InchView on AmazonDipping Bowls, Soy Sauce Dish Ceramic, 3 OZ Small Serving Bowls for Side Dishes Vintage Blue Stylish Design, Set of 6 Mini Appetizer Plates for Condiment Sushi Ketchup BBQ Party, 4 InchView on AmazonFarielyn-X 3.5in 4oz Small Glass Bowls, Mini Glass Containers, Ramekins, Prep, Pinch Bowl, Stackable Condiment Containers, for Prep, Dips, Nuts, Snacks, Candy Meal Prep Bowls, Dessert BowlsView on Amazon

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice, basmati, or even brown rice. Adjust the cooking time and liquid according to the rice variety.

What can I use instead of pulled chicken?

Shredded rotisserie chicken or leftover cooked chicken works well. You can also use shredded pork or beef for a different flavor.

Is this recipe gluten-free?

The ingredients listed are naturally gluten-free, but always check labels on spice blends and stock concentrate to ensure they are certified gluten-free.