Tex-Mex Chicken Enchilada Bowls

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest spice blend
  2 tbsp
• Tex-Mex paste
  2 unit
• butter
  2 tbsp
• cooking oil
  2 tsp
• diced chicken thighs
  20 oz
• jasmine rice
  1 c
• lime (zested and quartered)
  1 unit
• long green pepper (into strips)
  2 unit
• pepper
• salt
• sour cream
  6 tbsp
• tomato (diced tomato)
  2 unit
• water
  ¾ cup, ¼ cup
• yellow onion (thinly sliced)
  2 unit

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Dice tomato . Halve, peel, and thinly slice yellow onion ; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Zest and quarter lime . Halve, core, and thinly slice long green pepper .

   tomato: 2 unit (diced tomato), yellow onion: 2 unit (thinly sliced), lime: 1 unit (zested and quartered), long green pepper: 2 unit (into strips)
2. 

   2

   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.

   jasmine rice: 1 c, water: ¾ cup
3. 

   3

   While rice cooks, in a small bowl , combine the diced tomato, the minced onion, and juice from half the lime. Season with salt and pepper . In a separate small bowl, combine sour cream and Southwest spice blend (you'll use about 1 tsp here, then the rest later). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   salt, pepper, sour cream: 6 tbsp, Southwest spice blend: 2 tbsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the green pepper strips and cook until slightly softened, 2-3 minutes. Add the sliced onion and cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes. Add half the remaining Southwest spice blend (that's about 1) plus water (you'll use 2 TBSP) and season with salt and pepper. Cook, stirring occasionally, until water has mostly evaporated and veggies are coated, 1-2 minutes. Turn off heat and transfer to a plate; cover to keep warm. Wipe out the pan.

   cooking oil: 2 tsp
5. 

   5

   Heat a drizzle of the cooking oil in the same pan over medium-high heat. Add diced chicken thighs and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Stir in Tex-Mex paste and the remaining Southwest spice blend until combined. Add water and simmer until reduced and saucy, 2-3 minutes more. Remove from heat and stir in butter (½ of the total for 2 servings) until melted. Season with salt and pepper.

   diced chicken thighs: 20 oz, Tex-Mex paste: 2 unit, water: ¼ cup, butter: 2 tbsp
6. 

   6

   Fluff the rice with a fork and stir in the lime zest to taste. Divide rice between two bowls and top with the chicken mixture, the cooked veggies, Monterey Jack cheese , the pico de gallo, and the spiced crema. Serve with lime wedges on the side.

   Monterey Jack cheese: ½ cup
7. 7

   **Chicken is fully cooked when internal temperature reaches 165°.**