Southwest Chicken and Rice Bowl *Contains Coconut
Enjoy a taste of the Southwest with this easy-to-prepare spiced chicken & peppers dish. It's served over turmeric rice and topped with fresh tomato salsa and a drizzle of lime sour cream. (It's a flavor overachiever.)
Equipment
- Small Pot with Lid
- Liquid measuring cup
- Cutting Board
- Knife
- Zester
- Large Saute Pan
- Paper Towels
- 2 Small Bowls
- Vegetable Oil
- Margarine
- Salt & pepper
Ingredients (2 Servings)
- 10 oz chicken breast strips
- 1/4 tsp turmeric
- 3/4 cup white rice
- 1 each green bell pepper
- 1 each roma tomato(es)
- 2 each green onions
- 1 each lime
- 1 tbsp Southwest seasoning
- 1 pgk chicken stock concentrate
- 4 tbsp dairy-free sour cream contains coconut
Instructions
- *Contains Coconut
- In a small pot, combine (1) 2 packets of chicken stock concentrate, turmeric and (1½C) 3C water. Bring to a boil, then stir in the rice and a pinch of salt. Cover and reduce heat to low simmer. Cook until rice is tender about 15-18 minutes. Keep covered off the heat until ready to serve.
- While rice cooks, wash and dry all produce. Halve, core, and thinly slice green bell pepper(s) into strips. Dice tomato(es). Trim and thinly slice green onions. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both).
- Heat a large drizzle of oil in a large sauté pan over medium-high heat. Add green bell pepper, half of the Southwest seasoning (save the rest for the next step), salt, and pepper. Cook, stirring until slightly softened about 2-3 minutes.
- +Pat the chicken dry with paper towels and season with remaining Southwest Seasoning, and salt & pepper. Add chicken and another large drizzle of oil to the pan with green bell pepper. Cook, stirring occasionally, until chicken is cooked through, and green bell pepper is caramelized, about 4-6 minutes. Stir in (1T)2T margarine until melted. Turn off the heat.
- While chicken cooks, in a small bowl, combine tomatoes, green onions, a squeeze of lime juice and salt & pepper. In a separate small bowl, combine dairy-free sour cream, lime zest, a squeeze of lime juice, salt & pepper.
- Fluff turmeric rice with a fork and stir in (1T)2T of margarine until melted. Season with salt & pepper. Divide between bowls. Top with chicken mixture, salsa, and lime sour cream. Place remaining lime wedges on the side. Serve and enjoy!
Recipe Notes:
Chef's Tips & Tricks:
+Drying the chicken with a paper towel will allow the spices to adhere (here, there, and everywhere) so the flavor is next-level amazing.
ADDITIONAL SUPPLIES NEEDED:
Cream (4.2%) [Filtered Water, Coconut Cream, Expeller-Pressed High-Oleic Safflower Oil, Organic Coconut Oil, Organic Tapioca Maltodextrin, Less than 2% of: Natural Flavors, Tapioca Starch, Pectin, Glucono Delta Lactone, Gellan Gum, Organic Lemon Juice Concentrate, Calcium Phosphate, Locust Bean Gum, Lactic Acid, Calcium Lactate, Guar Gum, Sea Salt, Sodium AlginateContains: Coconut], Cookwell canola oil extra virgin olive oil blend (4.2%), Spring onions (0.74%), Seasoning, Southwest (0.43%) [Chilli powder (30.8%), CUMIN GROUND (22.8%) [CUMIN & CAYENNE PEPPER ], Garlic (13.8%), Onion powder (13.7%), Dried oregano (10.3%), GROUND BLACK PEPPER (4%) [BLACK PEPPER], Cayenne pepper (2.6%), Smoked paprika (1.1%), Organic ground coriander (0.86%) [Ground coriander]], Kosher salt (0.09%) [Salt, Yellow Prussiate Of Soda (anti-caking Agent)], Turmeric (0.08%) CONTAINS COCONUT |
Nutrition
Serving: 11.9ozwCalories: 620kcalCarbohydrates: 67gProtein: 39gFat: 23gCholesterol: 105mgSodium: 210mgPotassium: 600mgFiber: 3gSugar: 2gCalcium: 50mgIron: 1.2mg
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