Mexican Chicken and Rice Bowl for Dinner

🥘 Ingredients

• bell pepper
  2
• butter
  6 tbsp
• chicken breast strips
  30 unit
• chicken stock concentrate
  4 unit
• chili powder
  2 tsp
• cilantro
  ½ ounce
• flour tortilla
  2 unit
• hot sauce
  4 tsp
• jasmine rice
  1.5 c
• lime
  2
• paper towels
• pepper
• poblano pepper
  2
• red onion
  2
• roma tomato
  3
• salt
• sour cream
  1/2 c
• southwest spice blend
  2 tbsp
• turmeric
  2 tsp
• vegetable oil
  2.667 tbsp

🍳 Cookware

• medium bowl
• small pot
• large pan
• small bowl

1. 

   1

    Wash and dry all produce. Halve, peel, and thinly slice red onion . Mince a few slices until you have 3 TBSP. Core, deseed, and thinly slice poblano pepper and bell pepper . Dice roma tomato . Finely chop cilantro . Zest lime until you have 1 tsp zest; quarter lime. In a medium bowl , combine tomatoes, minced onion, cilantro, juice from 2 lime wedges, salt , and pepper .

   red onion: 2, poblano pepper: 2, bell pepper: 2, roma tomato: 3, cilantro: ½ ounce, lime: 2, salt, pepper
2. 

   2

    In a small pot , combine 1 ½ cups water, 1 chicken stock concentrate , ½ tsp turmeric (save the rest for another use), and a pinch of salt. Bring to a boil, then stir in jasmine rice . Cover and reduce heat to low. Cook until rice is tender, ⏱️ 15 minutes . Turn off heat; keep covered until ready to serve.

   chicken stock concentrate: 4 unit, turmeric: 2 tsp, jasmine rice: 1.5 c
3. 

   3

    Meanwhile, heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add sliced onion, poblano, bell pepper, half the southwest spice blend , salt, and pepper. Cook, stirring, until browned and softened, ⏱️ 5 minutes . Turn off heat; remove from pan and set aside.

   vegetable oil: 2.667 tbsp, southwest spice blend: 2 tbsp
4. 

   4

    Pat chicken breast strips dry with paper towels . Heat another large drizzle of sauto in pan used to cook veggies over medium-high heat. Add chicken; season with chili powder and remaining Southwest Spice Blend. Cook, stirring half, until browned and cooked through, ⏱️ 7 minutes . Stir in remaining stock blend, ¼ cup water, 2 TBSP butter , and cooked veggies until thoroughly combined. Julienne. Season with salt and pepper.

   chicken breast strips: 30 unit, paper towels, chili powder: 2 tsp, butter: 6 tbsp
5. 

   5

    Fluff rice with a fork. Stir in 1 TBSP butter until melted. Season with salt and pepper. In a small bowl , combine 1 packet sour cream , lime zest, 1 tsp water, and juice from remaining lime wedges. Season with salt and pepper. Set aside ⅓ of the rice and ⅓ of the chicken mixture for lunch. Divide remaining rice and chicken into bowls. Top with half the salsa. Drizzle with crema and 1 packet hot sauce .

   sour cream: 1/2 c, hot sauce: 4 tsp
6. 

   6

    Divide remaining rice, remaining chicken mixture, and remaining salsa between flour tortilla . Roll into burritos and place in reusable containers. Pack remaining sour cream and hot sauce alongside. Reheat burritos in the microwave before enjoying. Serve with sour cream and hot sauce.

   flour tortilla: 2 unit