Smoky Paprika Chicken & Rice Bowls

🥘 Ingredients

• bell pepper
  2 unit
• black pepper
• cilantro
  ½ oz
• cooking oil
• diced skinless dark meat chicken
  20 oz
• dried oregano
  2 tsp
• garlic powder
  2 tsp
• jasmine rice
  1.5 c
• lemon
  2 unit
• onion
  2 unit
• salt
• savory paprika blend
  2 tbsp
• sour cream
  9 tbsp
• water
  1.25 c

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve. **TIP: For perfect timing, start cooking chicken and veggies when rice has 10 minutes left!**

   jasmine rice: 1.5 c, water: 1.25 c, salt
2. 

   2

   **Wash and dry produce.** Halve, peel, and thinly slice onion . Halve, core, and thinly slice bell pepper into strips. Quarter lemon . Mince cilantro . In a small bowl , combine sour cream , cilantro, and juice from two lemon wedges. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and black pepper .

   onion: 2 unit, bell pepper: 2 unit, lemon: 2 unit, cilantro: ½ oz, sour cream: 9 tbsp, water, salt, black pepper
3. 

   3

   Open package of diced skinless dark meat chicken and drain off any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken, onion, and bell pepper in a single layer; season with salt and black pepper . Add savory paprika blend , garlic powder , and dried oregano ; stir to combine. Cook, stirring occasionally, until veggies are browned and chicken is cooked through, ⏱️ 4-6 minutes .

   diced skinless dark meat chicken: 20 oz, cooking oil, salt, black pepper, savory paprika blend: 2 tbsp, garlic powder: 2 tsp, dried oregano: 2 tsp
4. 

   4

   Fluff rice with a fork. Divide between shallow bowls. Top with chicken and veggies. Drizzle with crema and serve with remaining lemon wedges on the side.