Mexican Chicken and Rice Bowl for Dinner: a Burrito for Lunch

🥘 Ingredients

• bell pepper
  1 unit
• butter
  3 tbsp
• chicken breast strips
  12 oz
• chicken stock concentrate
  2 unit
• chili powder
  1 tsp
• cilantro
  ¼ cup
• flour tortilla
  2 unit
• hot sauce
  2 packet
• jasmine rice
  1½ cup
• lime
  1 unit
• poblano pepper
  1 unit
• red onion
  1 unit
• roma tomato
  2 unit
• sour cream
  2 packet
• southwest spice blend
  1 packet
• turmeric
  ½ tsp
• vegetable oil
  2 tbsp

🍳 Cookware

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

1. 

   1

   red onion poblano pepper bell pepper roma tomato cilantro lime chicken stock concentrate turmeric jasmine rice southwest spice blend chicken breast strips chili powder sour cream hot sauce flour tortilla vegetable oil butter

   red onion: 1 unit, poblano pepper: 1 unit, bell pepper: 1 unit, roma tomato: 2 unit, cilantro: ¼ cup, lime: 1 unit, chicken stock concentrate: 2 unit, turmeric: ½ tsp, jasmine rice: 1½ cup, southwest spice blend: 1 packet, chicken breast strips: 12 oz, chili powder: 1 tsp, sour cream: 2 packet, hot sauce: 2 packet, flour tortilla: 2 unit, vegetable oil: 2 tbsp, butter: 3 tbsp
2. 

   2

   Wash and dry all produce. Halve, peel, and thinly slice red onion. Mince a few slices until you have 3 tbsp. Core, deseed, and thinly slice poblano pepper and bell pepper. Dice roma tomato. Finely chop cilantro. Zest lime until you have 1 tsp zest; quarter lime. In a medium bowl , combine tomatoes, minced onion, cilantro, juice from 2 lime wedges, salt, and pepper.
3. 

   3

   In a small pot , combine 1½ cups water, 1 chicken stock concentrate, ½ tsp turmeric, and a pinch of salt. Bring to a boil, then stir in jasmine rice. Cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes . Turn off heat; keep covered until ready to serve.
4. 

   4

   Meanwhile, heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add sliced onion, poblano, bell pepper, half the southwest spice blend, salt, and pepper. Cook, stirring, until browned and softened ⏱️ 5 minutes . Turn off heat; remove from pan and set aside.
5. 

   5

   Pat chicken breast strips dry with paper towels. Heat another large drizzle of vegetable oil in pan used to cook veggies over medium-high heat. Add chicken; season with chili powder and remaining southwest spice blend. Cook, stirring, until browned and cooked through ⏱️ 7 minutes . Stir in remaining chicken stock concentrate, ¼ cup water, 2 tbsp butter, and cooked veggies until thoroughly combined. Turn off heat. Season with salt and pepper.
6. 

   6

   Fluff rice with a fork. Stir in 1 tbsp butter until melted. Season with salt and pepper. In a small bowl , combine 1 packet sour cream, lime zest, 1 tsp water, and juice from remaining lime wedges. Season with salt and pepper. Set aside ⅓ of the rice and ⅓ of the chicken mixture for lunch. Divide remaining rice and chicken between bowls. Top with half the salsa. Drizzle with crema and 1 packet hot sauce.
7. 7

   Divide remaining rice, remaining chicken mixture, and remaining salsa between flour tortilla. Roll into burritos and place in reusable containers. Pack remaining sour cream and hot sauce alongside. Reheat burritos in microwave before enjoying ⏱️ 2 minutes . Serve with sour cream and hot sauce.