Spec‘Taco’lar Chicken Rice Bowls

🥘 Ingredients

• black pepper
  1 pinch
• blue corn tortilla chips
  1 unit
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• chili powder
  1 tsp
• chopped chicken breast
  14 oz
• cooking oil
  1 tbsp
• jalapeño
  1 unit
• jasmine rice
  1 c
• lime
  2 unit
• long green pepper
  1 unit
• monterey jack cheese
  ⅓ cup
• red onion
  1 unit
• salt
  1 pinch
• sour cream
  ⅓ cup
• southwest spice blend
  1 tsp
• tomato
  1 unit

🍳 Cookware

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

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. 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 unit, red onion: 1 unit, lime: 2 unit, jalapeño: 1 unit, long green pepper: 1 unit
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 . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, salt: 1 pinch
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 salt and pepper. In a separate small bowl, combine sour cream , a squeeze of lime juice, and a pinch of chili powder . Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: ⅓ cup, 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 ⏱️ 8 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: 1 tbsp
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 ⏱️ 5 minutes . Stir in chicken stock concentrate and a splash of water; cook until saucy ⏱️ 2 minutes . Turn off heat. Season with salt and black pepper .

   chopped chicken breast: 14 oz, southwest spice blend: 1 tsp, chicken stock concentrate: 1 unit, black pepper: 1 pinch
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: 1 tbsp, monterey jack cheese: ⅓ cup, blue corn tortilla chips: 1 unit