Tex-Mex Chicken and Rice Bowls with Smoky Red Pepper Crema

Bowls have become a dinnertime staple for good reason—they’re hearty, comforting, and endlessly customizable. This Tex-Mex version is packed with saucy, spiced chicken and charred green pepper, served over a bed of zesty lime rice. Topped with fresh salsa and a smoky red pepper crema, every bite is a burst of flavor.

Perfect for a busy weeknight, this recipe comes together quickly with simple ingredients. The combination of smoky crema, fresh salsa, and seasoned chicken creates a balanced, satisfying meal that the whole family will love.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice according to package directions. Fluff with a fork and stir in the juice of half the lime and a pat of butter. Keep covered.
2. While rice cooks, halve the green pepper lengthwise, remove seeds, and slice into thin strips. Dice the tomato. Slice the scallions, separating white and green parts.
3. In a small bowl, combine the Tex-Mex paste with 2 tablespoons water and the southwest spice blend. Set aside.
4. Heat a large skillet over medium-high heat with 1 tablespoon oil. Add the chicken breast pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
5. In the same skillet, add the green pepper strips and white parts of scallions. Cook until charred and tender, about 3-4 minutes. Add the tomato paste mixture and stir for 1 minute.
6. Return the chicken to the skillet, add the remaining butter, and toss to coat. Cook for another 1-2 minutes until everything is well combined and heated through.
7. To serve, divide the lime rice among bowls. Top with the chicken and pepper mixture. Drizzle with smoky red pepper crema, sprinkle with fresh tomato and green scallion tops. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any long-grain rice works, but adjust cooking time accordingly. Brown rice will need more time and liquid.

What can I substitute for smoky red pepper crema?

Mix 4 tablespoons sour cream with 1 teaspoon smoked paprika and a pinch of cayenne for a similar flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.