---
title: R266 Mexican Chicken & Rice Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mexican-chicken-and-rice-bowls-68deadb34e46d3e38d0c05dd
servings: 2
prep_time: 5 minutes
cook_time: 15 minutes
time_required: 20 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - High Protein
  - Quick
  - Easy Cleanup
  - Mexican
  - Bowl
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/r266-mexican-chicken-rice-bowls.avif"
---

@sour cream{2%tbsp}
@diced skinless dark meat chicken{2%pieces}
@jasmine rice{1%cups}
@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}

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!)

While rice cooks, wash and dry produce.

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}.

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

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

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