Spiced Pulled Chicken Rice Bowls with Fresh Tomato Salsa

These pulled chicken rice bowls are the ultimate weeknight dinner: tender, spiced chicken served over fluffy jasmine rice with a bright tomato salsa and creamy toppings. Best of all, the chicken is pre-cooked and ready to heat, so you can have a flavorful meal on the table in under 30 minutes.

We’ve seasoned the pulled chicken with a smoky fajita spice blend and simmered it with chicken stock until saucy. Serve it over rice with a fresh salsa of diced tomatoes and scallions, a dollop of sour cream and a sprinkle of Monterey Jack cheese. A squeeze of lime adds the perfect finishing touch.

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Ingredients

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

16 ounce Pulled ChickenView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 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, bring 1½ cups water and 2 tablespoons butter to a boil. Add the rice, stir once, 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 onions. Halve, core and seed the green peppers, then thinly slice. Dice the Roma tomatoes. Thinly slice the scallions. Halve one lime and cut the other into wedges.
3. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced onions and green peppers. Cook, tossing occasionally, until just softened, 3-4 minutes.
4. Add another drizzle of oil to the pan. 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 concentrates and 1 cup water. Bring to a boil, then reduce heat to low and stir in the remaining 2 tablespoons butter. Let simmer until the sauce thickens slightly, 2-4 minutes.
5. While the chicken simmers, make the salsa: combine the diced tomatoes and sliced scallions in a small bowl. Squeeze in the juice from the halved lime. Season with salt and pepper and toss to combine.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice among bowls. Top with the vegetable-chicken mixture and any remaining sauce. Spoon the salsa and sour cream over the top. Sprinkle with Monterey Jack cheese. Serve with lime wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use a different type of rice?

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

How do I store leftovers?

Store any leftover rice, chicken and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice in the microwave or on the stovetop and add fresh salsa and toppings before serving.

Can I make this dish dairy-free?

Absolutely! Use a dairy-free butter substitute and omit the Monterey Jack cheese and sour cream or replace them with dairy-free alternatives like vegan cheese and plant-based sour cream.