R266 Mexican Chicken & Rice Bowls

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• cooking oil
  2 tbsp
• diced skinless dark meat chicken
  2 pieces
• hot sauce
  1 unit
• jasmine rice
  1 c
• lime
  1 unit
• long green pepper
  1 unit
• salt
  1 tsp
• scallions
  2 unit
• sour cream
  2 tbsp
• southwest spice blend
  1 tsp
• tex-mex paste
  1 tbsp
• tomato
  1 unit
• turmeric
  ¼ tsp
• water
  1¼ cups

🍳 Cookware

• large pan
• small bowl

1. 1

   sour cream diced skinless dark meat chicken jasmine rice chicken stock concentrate turmeric long green pepper tomato lime scallions tex-mex paste southwest spice blend hot sauce cooking oil butter water salt black pepper

   sour cream: 2 tbsp, diced skinless dark meat chicken: 2 pieces, jasmine rice: 1 c, chicken stock concentrate: 1 unit, turmeric: ¼ tsp, long green pepper: 1 unit, tomato: 1 unit, lime: 1 unit, scallions: 2 unit, tex-mex paste: 1 tbsp, southwest spice blend: 1 tsp, hot sauce: 1 unit, cooking oil: 2 tbsp, butter: 1 tbsp, water: 1¼ cups, salt: 1 tsp, black pepper: 1 tsp
2. 2

   In a small pot, combine chicken stock concentrate, half the southwest spice blend, turmeric, and water. (Be sure to measure the turmeric—we sent more!)
3. 3

   While rice cooks, wash and dry produce.
4. 4

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add long green pepper(sliced); cook, stirring, until slightly softened ⏱️ 2 minutes .
5. 5

   Meanwhile, open package of diced skinless dark meat chicken and drain off any excess liquid; season with remaining southwest spice blend.
6. 6

   While chicken cooks, in a small bowl , combine tomato(diced), scallions(sliced), a squeeze of lime juice, salt, and black pepper.
7. 7

   Fluff jasmine rice with a fork; stir in butter until melted. Season with salt and black pepper.