Pulled Chicken Rice Bowls

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Roma tomato
  2 unit
• butter
  4 tbsp
• chicken stock concentrate
  2 unit
• cilantro
  ½ ounce
• fajita spice blend
  2 tbsp
• green bell pepper
  2 unit
• jasmine rice
  1 c
• lime
  2 unit
• pepper
• pulled chicken
  1 lb
• red onion
  2 unit
• salt
• sour cream
  1/2 c
• vegetable oil
  4 tsp

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   In a small pot , combine 1 cup water (1½ cups for 4 servings) and 1 TBSP butter (2 TBSP for 4). Bring to a boil, then stir in jasmine rice , cover, and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   butter: 4 tbsp, jasmine rice: 1 c
2. 

   2

   Meanwhile, wash and dry all produce. Halve, peel, and thinly slice red onion ; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Core, deseed, and thinly slice green bell pepper . Finely dice Roma tomato . Finely chop cilantro leaves and stems. Quarter lime .

   red onion: 2 unit, green bell pepper: 2 unit, Roma tomato: 2 unit, cilantro: ½ ounce, lime: 2 unit
3. 

   3

   Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, stirring, until just softened, ⏱️ 3-4 minutes .

   vegetable oil: 4 tsp
4. 

   4

   Add another large drizzle of oil to pan with veggies. Break up pulled chicken into smaller pieces and add to pan. Season with salt , pepper , and fajita spice blend . Cook, stirring, until warmed through, ⏱️ 2-3 minutes . Stir in chicken stock concentrate and ½ cup water (¾ cup for 4 servings). Bring to a boil, then reduce to a low simmer and stir in 1 TBSP butter (2 TBSP for 4). Let simmer ⏱️ 1-2 minutes .

   pulled chicken: 1 lb, salt, pepper, fajita spice blend: 2 tbsp, chicken stock concentrate: 2 unit
5. 

   5

   Meanwhile, in a small bowl , combine tomato, minced onion, and half the cilantro. Add a squeeze of lime juice to taste and season with salt and pepper.
6. 

   6

   Fluff rice with a fork and season with salt and pepper. Divide between plates and top with chicken and veggie mixture. Garnish with Monterey Jack cheese , salsa, sour cream , and remaining cilantro. Serve with remaining lime wedges on the side.

   Monterey Jack cheese: ½ cup, sour cream: 1/2 c