Lone Star Chicken & Rice Bowls

🥘 Ingredients

• black pepper
  2 tsp
• butter
  2 tbsp
• chicken breast
  24 oz
• jasmine rice
  ¾ cup, ¾ cup
• lime
  2 piece
• long green pepper
  2 piece
• olive oil
  4 tbsp
• salt
  1 tsp
• scallions
  4 pieces
• smoky red pepper crema
  6 tbsp
• southwest spice blend
  2 tsp
• tex-mex paste
  2 tbsp
• tomato
  2 piece
• tomato paste
  4 tbsp
• water
  1¼ cups, ¾ cup

🍳 Cookware

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

1. 

   1

   chicken breast tomato paste jasmine rice smoky red pepper crema long green pepper tomato lime scallions tex-mex paste southwest spice blend salt black pepper butter olive oil water

   chicken breast: 12 oz, tomato paste: 2 tbsp, jasmine rice: ¾ cup, smoky red pepper crema: 3 tbsp, long green pepper: 1 piece, tomato: 1 piece, lime: 1 piece, scallions: 2 pieces, tex-mex paste: 1 tbsp, southwest spice blend: 1 tsp, salt: 1 tsp, black pepper: 1 tsp, butter: 2 tbsp, olive oil: 2 tbsp, water: 1¼ cups
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 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ¾ cup, water: ¾ cup, salt
3. 

   3

   While rice cooks, wash and dry all produce. Finely dice tomato . Trim and thinly slice scallions , separating whites from greens. Zest and quarter lime . Core, deseed, and dice long green pepper into ½-inch pieces. Pat chicken breast dry with paper towels.

   tomato: 1 piece, scallions: 2 pieces, lime: 1 piece, long green pepper: 1 piece, chicken breast: 12 oz
4. 

   4

   In a small bowl , combine tomato, scallion whites, and a squeeze of lime juice. Season with salt. Add smoky red pepper crema to a separate small bowl . Stir in water 1 tsp at a time until it reaches a drizzling consistency.

   smoky red pepper crema: 3 tbsp
5. 

   5

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add poblano; cook, stirring occasionally, until slightly softened, ⏱️ 4 minutes . Add another drizzle of oil, chicken, southwest spice blend , and a pinch of salt. Cook until poblano is tender and chicken is browned all over, ⏱️ 3 minutes . Add a splash of water if chicken begins to brown too quickly.

   olive oil: 2 tbsp, southwest spice blend: 1 tsp
6. 

   6

   Pour in ½%cup water, scraping up any browned bits from bottom of pan. Add tex-mex paste and tomato paste ; stir until fully incorporated. Bring to a simmer and cook until mixture has thickened and chicken is cooked through, ⏱️ 2 minutes . Turn off heat; stir in 1%tbsp butter until melted. Add a squeeze of lime juice to taste. Taste and season with salt and black pepper .

   tex-mex paste: 1 tbsp, tomato paste: 2 tbsp, butter, black pepper: 1 tsp
7. 7

   Fluff rice with a fork; stir in 1%tbsp butter and lime zest. Season with salt and pepper. Divide rice between shallow bowls. Top with poblano and chicken mixture, salsa fresca, smoky red pepper crema, and scallion greens. Serve with remaining lime wedges on the side.