R266 Mexican Chicken & Rice Bowls

🥘 Ingredients

• black pepper
• butter
  4 tablespoon (tbsp)
• chicken stock concentrate
  2 unit
• cooking oil
  4 teaspoon (tsp)
• diced skinless dark meat chicken
  40 oz
• hot sauce
  2 tsp
• jasmine rice
  1.5 c
• lime
  1 unit
• long green pepper
  2 unit
• salt
• scallions
  2 unit
• sour cream
  6 tbsp
• southwest spice blend
  2 tbsp
• tex-mex paste
  2 unit
• tomato
  2 unit
• turmeric (use ¼ tsp for 2 servings, ½ tsp for 4)
  ½ teaspoon
• water (or 2¼ cups for 4, or ⅓ cup for 4 servings)
  1¼ cup, ¼ cup

🍳 Cookware

• small pot
• large pan
• small bowl

1. 1

   In a small pot , combine chicken stock concentrate , half of the southwest spice blend , turmeric , and water . Bring to a boil, then stir in jasmine rice and a pinch of salt . Cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes (15-18 minutes). Keep covered off heat until ready to serve.

   chicken stock concentrate: 2 unit, southwest spice blend: 2 tbsp, turmeric: ½ teaspoon (use ¼ tsp for 2 servings, ½ tsp for 4), water: 1¼ cup (or 2¼ cups for 4), jasmine rice: 1.5 c, salt
2. 2

   While rice cooks, wash and dry produce. Halve, core, and thinly slice long green pepper into strips. Dice tomato . Trim and thinly slice scallions . Zest and quarter lime .

   long green pepper: 2 unit, tomato: 2 unit, scallions: 2 unit, lime: 1 unit
3. 3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add the sliced green pepper; cook, stirring, until slightly softened, ⏱️ 2 minutes (2-3 minutes).

   cooking oil: 4 teaspoon (tsp)
4. 4

   Meanwhile, open package of diced skinless dark meat chicken and drain off any excess liquid; season with the remaining Southwestern Spice Blend. Once green pepper is slightly softened, add chicken and a large drizzle of cooking oil to the pan. Cook, stirring occasionally, until chicken is cooked through and green pepper is caramelized, ⏱️ 4 minutes (4-6 minutes). Add tex-mex paste and water ; cook, stirring, until sauce has thickened, ⏱️ 2 minutes (2-3 minutes). Stir in butter (1 TBSP for 2 servings) until melted. Turn off heat.

   diced skinless dark meat chicken: 40 oz, tex-mex paste: 2 unit, water: ¼ cup (or ⅓ cup for 4 servings), butter: 4 tablespoon (tbsp)
5. 5

   While chicken cooks, in a small bowl , combine tomato, scallions, a squeeze of lime juice, salt , and black pepper . In a separate small bowl, combine sour cream , lime zest, a squeeze of lime juice, salt , and black pepper .

   salt, black pepper, sour cream: 6 tbsp, salt, black pepper
6. 6

   Fluff rice with a fork; stir in butter (1 TBSP for 2 servings, 2 TBSP for 4) until melted. Season with salt and black pepper . Divide rice between bowls and top with chicken and peppers, salsa, and lime sour cream. Drizzle with hot sauce to taste. Serve with remaining lime wedges on the side.

   salt, black pepper, hot sauce: 2 tsp