Pulled Chicken Rice Bowls

Ingredients

• 1 cup jasmine rice
• 2 red onions
• 2 green bell peppers
• 2 Roma tomatoes
• ½ oz cilantro
• 2 limes
• 16 oz pulled chicken
• 2 tablespoons fajita spice blend
• ⅓ cup chicken stock concentrate
• ½ cup Monterey Jack cheese
• 8 tablespoons sour cream
• 8 teaspoons vegetable oil
• 4 tablespoons butter
• Salt and black pepper

Instructions

1. Cook the rice in 2 cups water with a pinch of salt and 2 tablespoons butter. Cover and simmer until tender, about 15 minutes.
2. Dice the onions, pepper, and tomato. Chop the cilantro and quarter the limes.
3. Heat oil in a large skillet. Cook half the onions and the bell pepper until softened, 3–4 minutes. Add the pulled chicken, fajita spice, stock concentrate, 1 cup water, and remaining butter. Simmer until hot and lightly saucy, 1–2 minutes.
4. Mix the tomatoes, remaining onion, cilantro, and lime juice. Season the salsa with salt and pepper.
5. Divide the rice between bowls. Top with the chicken mixture, Monterey Jack, salsa, sour cream, remaining cilantro, and lime wedges.