Tex-Mex Chicken Enchilada Bowls

🥘 Ingredients

• butter
  1 tbsp
• cooking oil
  2 tbsp
• diced chicken thighs
  20 oz
• jasmine rice
  ¾ cup
• lime
  1 unit
• long green pepper
  1 unit
• monterey jack cheese
  1 c
• sour cream
  ¼ cup
• southwest spice blend
  2 tbsp
• tex-mex paste
  2 tbsp
• tomato
  1 unit
• yellow onion
  1 unit

🍳 Cookware

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

1. 

   1

   tomato yellow onion lime long green pepper jasmine rice sour cream southwest spice blend diced chicken thighs tex-mex paste monterey jack cheese cooking oil butter

   tomato: 1 unit, yellow onion: 1 unit, lime: 1 unit, long green pepper: 1 unit, jasmine rice: ¾ cup, sour cream: ¼ cup, southwest spice blend: 2 tbsp, diced chicken thighs: 20 oz, tex-mex paste: 2 tbsp, monterey jack cheese: 1 c, cooking oil: 2 tbsp, butter: 1 tbsp
2. 

   2

   Wash and dry produce. Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 tbsp. Zest and quarter lime. Halve, core, and thinly slice long green pepper into strips.
3. 

   3

   In a small pot , combine jasmine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.
4. 

   4

   While rice cooks, in a small bowl , combine diced tomato, minced onion, and juice from half the lime. Season with salt and pepper. In a separate small bowl , combine sour cream and ¼ tsp southwest spice blend. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green pepper strips and cook until slightly softened ⏱️ 2 minutes . Add sliced onion and cook, stirring occasionally, until veggies are browned and tender ⏱️ 5 minutes . Add half the remaining southwest spice blend, 2 tbsp water, salt, and pepper. Cook, stirring occasionally, until water has mostly evaporated and veggies are coated ⏱️ 1 minutes . Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.
6. 

   6

   Heat a drizzle of oil in the same pan over medium-high heat. Add diced chicken thighs and cook, stirring occasionally, until browned and cooked through ⏱️ 4 minutes . Stir in tex-mex paste and remaining southwest spice blend until combined. Add ¼ cup water; simmer until mixture is reduced and saucy ⏱️ 2 minutes . Remove from heat and stir in butter until melted. Season with salt and pepper.
7. 7

   Fluff rice with a fork; stir in lime zest and season with salt and pepper. Divide rice between bowls and top with chicken mixture, veggies, monterey jack cheese, pico de gallo, and crema. Serve with remaining lime wedges on the side.