Lone Star Chicken & Rice Bowls

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• Tex-Mex paste
  2 unit
• black pepper
  1 tsp
• chopped chicken breast
  20 oz
• jasmine rice
  1 c
• lime
  2 unit
• long green pepper
  2 unit
• salt
  1 tsp
• scallions
  4 unit
• smoky red pepper crema
  1/2 c
• tomato
  2 unit
• tomato paste
  2 unit

🍳 Cookware

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

1. 

   1

   In a small pot , combine jasmine rice , ¾ cup 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 (or up to 18 minutes). Keep covered off heat until ready to serve. For 4 servings, use 1½ cups water.

   jasmine rice: 1 c, salt: 1 tsp
2. 

   2

   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 chopped chicken breast dry with paper towels.

   tomato: 2 unit, scallions: 4 unit, lime: 2 unit, long green pepper: 2 unit, chopped chicken breast: 20 oz
3. 

   3

   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: 1/2 c
4. 

   4

   Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano; cook, stirring occasionally, until slightly softened, ⏱️ 4-6 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, ⏱️ 2-4 minutes (it'll finish cooking in the next step). TIP: Add a splash of water if chicken begins to brown too quickly.

   Southwest Spice Blend: 2 tbsp
5. 

   5

   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, ⏱️ 2-3 minutes . Turn off heat; stir in 1 TBSP butter until melted. Add a squeeze of lime juice to taste. Taste and season with black pepper and salt. For 4 servings, use 1 cup water.

   Tex-Mex paste: 2 unit, tomato paste: 2 unit, black pepper: 1 tsp
6. 

   6

   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, smoked red pepper crema, and scallion greens. Serve with remaining lime wedges on the side. For 4 servings, use 2 TBSP butter.