Mexican Chicken & Rice Bowls
Thinly slice long green pepper into strips.
1
Zest & quarter lime. Dice Roma tomato. Thinly slice 2 scallions.
2
For salsa, combine tomato, onion, squeeze of lime juice, salt & pepper.
3
Combine 4 T sour cream, lime zest, squeeze of lime juice, salt & pepper.
4
Bring 3/4 c broth & 1/4 t turmeric to boil.
5
Add 1/2 c Jasmine rice; cover & simmer 15 minutes.
6
Dry 10 oz chicken strips with paper towel.
7
Heat drizzle of oil in skillet; add peppers & 1/2 T Southwest spice. Season with salt.
8
Season chicken with 1/2 T Southwest seasoning...
9
...as well as salt & pepper.
Add another drizzle of oil to skillet. Add chicken; cook 4-6 minutes.
10
Once chicken is cooked & peppers are carmelized, stir in 1 T butter, then turn off heat.
11
Fluff rice; stir 1 T butter.
12
In bowl, top rice with chicken & peppers.
Add salsa & lime sour cream. Top with hot sauce. Serve with lime wedge.
What you'll need
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1 Cup Prep Bowls
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12 Inch stainless steel Non-stick Skillet
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Rockcrok® 2.5-qt. Everyday Pan
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Microplane Zester
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Flexible Cutting Mats
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