Spiced Pulled Chicken Rice Bowls with Fresh Tomato Salsa

These pulled chicken rice bowls are the perfect weeknight dinner when you’re craving something hearty and flavorful without spending hours in the kitchen. We start with tender pulled chicken that’s quickly warmed in a smoky fajita spice blend, then simmered with chicken stock to create a rich, saucy topping.

Served over fluffy jasmine rice and piled high with fresh tomato salsa, melted Monterey Jack cheese and a cool dollop of sour cream, every bite is a balance of textures and tastes. 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 Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit CilantroView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

20 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, combine 1½ cups water and 2 tablespoons butter. Bring to a boil, then stir in the 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 onions; finely mince a few slices to get 4 tablespoons. Halve, core and seed the bell peppers, then thinly slice. Core and seed the tomatoes and cut into small cubes. Finely chop the cilantro. Halve one lime and cut the other into wedges.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the sliced onions and bell 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 of water. Bring to a boil, then reduce heat to low and stir in the remaining 2 tablespoons of butter. Let simmer until the sauce thickens slightly, 2-4 minutes.
5. In a small bowl, combine the diced tomatoes and half of the chopped cilantro. Squeeze in the juice from the halved lime. Season with salt and pepper, then toss to combine.
6. Fluff the cooked rice with a fork and season with salt and pepper. Divide the rice among plates. Spoon the chicken, vegetables and sauce over the rice. Top with the tomato salsa, Monterey Jack cheese and a dollop of sour cream. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust the cooking time according to the package directions.

What can I use instead of pulled chicken?

Shredded rotisserie chicken or leftover cooked chicken works well. Just warm it through with the spices and stock.

Can I make this dish dairy-free?

Absolutely. Use a dairy-free butter alternative and omit the cheese and sour cream or replace them with vegan versions.