Turmeric Chicken and Rice Bowl with Lime Crema

This vibrant chicken and rice bowl is a feast for the senses, featuring fluffy turmeric-infused rice, spiced chicken strips, sautéed peppers and onions, fresh tomato salsa and a zesty lime crema. It’s a complete meal that’s both satisfying and packed with flavor.

But here’s the best part: the recipe makes extra portions that you can easily transform into burritos for lunch the next day. Simply wrap the leftover rice, chicken and salsa in flour tortillas and you’ve got a hearty, portable meal that reheats beautifully. It’s a smart way to enjoy dinner tonight and lunch tomorrow with minimal extra effort.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the red onion. Mince a few slices until you have 3 tablespoons. Core, deseed and thinly slice the poblano and bell pepper. Dice the Roma tomatoes. Finely chop the cilantro. Zest the lime until you have 1 teaspoon zest; quarter the lime. In a medium bowl, combine the diced tomatoes, minced onion, chopped cilantro, juice from 2 lime wedges, salt and pepper to make the salsa.
2. In a small pot, combine 1 ½ cups water, 1 chicken stock concentrate, ½ teaspoon turmeric and a pinch of salt. Bring to a boil, then stir in the jasmine rice. Cover and reduce heat to low. Cook until rice is tender, about 15 minutes. Turn off heat; keep covered until ready to serve.
3. Meanwhile, heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced onion, poblano, bell pepper, half the Southwest Spice Blend, salt and pepper. Cook, stirring, until browned and softened, 4-6 minutes. Turn off heat; remove the vegetables from the pan and set aside.
4. Pat the chicken breast strips dry with paper towels. Heat another large drizzle of oil in the same pan over medium-high heat. Add the chicken; season with chili powder and the remaining Southwest Spice Blend. Cook, stirring, until browned and cooked through, 6-8 minutes. Stir in the remaining chicken stock concentrate, ¼ cup water, 2 tablespoons butter and the cooked vegetables until thoroughly combined. Turn off heat. Season with salt and pepper.
5. Fluff the rice with a fork. Stir in 1 tablespoon butter until melted. Season with salt and pepper. In a small bowl, combine 1 packet (about 3 tablespoons) sour cream, the lime zest, 1 teaspoon water and juice from the remaining lime wedges. Season with salt and pepper to make the crema. Set aside ⅓ of the rice and ⅓ of the chicken mixture for lunch. Divide the remaining rice and chicken between bowls. Top with half the salsa. Drizzle with the crema and 1 packet hot sauce.
6. Divide the remaining rice, remaining chicken mixture and remaining salsa between the two flour tortillas. Roll into burritos and place in reusable containers. Pack the remaining sour cream and hot sauce alongside. Reheat burritos in the microwave before enjoying. Serve with sour cream and hot sauce.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you’ll need to adjust the cooking time and liquid. Brown rice typically requires more water and a longer cooking time, about 40-45 minutes. Follow the package instructions for best results.

How do I reheat the burritos?

Wrap the burrito in a damp paper towel and microwave for 1-2 minutes or until heated through. Alternatively, you can reheat it in a dry skillet over medium heat, turning occasionally.

Can I make this recipe vegetarian?

Absolutely! Substitute the chicken with extra firm tofu or a plant-based chicken alternative. Use vegetable stock concentrate instead of chicken stock concentrate.