Spec‘Taco’lar Chicken Rice Bowls

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  1 tbsp
• black pepper
  1 tsp
• blue corn tortilla chips
  2 oz
• butter
  2 tbsp
• chicken stock concentrate
  1 unit
• chili powder
  1 tsp
• chopped chicken breast
  10 oz
• cooking oil
  4 tsp
• jalapeño (minced)
  1
• jasmine rice
  1 c
• lime (quartered)
  1
• long green pepper (thinly sliced)
  1
• red onion (thinly sliced)
  1
• salt
  1 tsp
• sour cream
  2 tbsp
• tomato (diced)
  1

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Dice tomato . Halve, peel, and thinly slice red onion ; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lime . Mince jalapeño , removing ribs and seeds for less heat. Halve, core, and thinly slice long green pepper into strips.

   tomato: 1 (diced), red onion: 1 (thinly sliced), lime: 1 (quartered), jalapeño: 1 (minced), long green pepper: 1 (thinly sliced)
2. 

   2

   In a small pot , combine jasmine rice , ¾ cup water, and a big pinch of salt . Bring to boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, salt: 1 tsp
3. 

   3

   While rice cooks, in a small bowl , combine tomato, minced onion, a squeeze of lime juice, and as much jalapeño as you like. Season with black pepper . In a separate small bowl , combine sour cream , a squeeze of lime juice, and a pinch of chili powder (you’ll use the rest later). Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   black pepper: 1 tsp, sour cream: 2 tbsp, chili powder: 1 tsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green pepper and sliced onion; cook, stirring occasionally, until browned and softened, ⏱️ 7 minutes to ⏱️ 9 minutes . Season with salt and pepper. TIP: Lower heat and add a splash of water if veggies begin to brown too quickly. Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.

   cooking oil: 4 tsp
5. 

   5

   While veggies cook, pat chopped chicken breast dry with paper towels. Once veggies are done, heat another drizzle of oil in same pan over medium-high heat. Add chicken, Southwest Spice Blend , and remaining chili powder. Cook, stirring occasionally, until chicken is browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes . Stir in chicken stock concentrate and a splash of water; cook until saucy, ⏱️ 1 minutes to ⏱️ 2 minutes . Turn off heat. Season with salt and pepper.

   chopped chicken breast: 10 oz, Southwest Spice Blend: 1 tbsp, chicken stock concentrate: 1 unit
6. 

   6

   Fluff rice with a fork; stir in butter and lime zest. Season with salt and pepper. Divide rice between bowls and top with chicken and veggies. Drizzle with crema. Top with Monterey Jack cheese and pico de gallo. Serve with blue corn tortilla chips and remaining lime wedges on the side.

   butter: 2 tbsp, Monterey Jack cheese: ½ cup, blue corn tortilla chips: 2 oz