Pulled Chicken Rice Bowls

Fajita-spiced pulled chicken and peppers over jasmine rice with tomato salsa, Monterey Jack, sour cream, and lime.

Ingredients

• ½ cup jasmine rice (1 cup for 4 servings)
• 1 red onion
• 1 green bell pepper
• 1 Roma tomato
• ¼ oz cilantro
• 1 lime
• 8 oz pulled chicken (16 oz for 4 servings)
• 1 tablespoon fajita spice blend
• 1 chicken stock concentrate
• ¼ cup Monterey Jack cheese (½ cup for 4 servings)
• 4 tablespoons sour cream (8 tablespoons for 4 servings)
• 4 teaspoons vegetable oil
• 2 tablespoons butter
• Salt and black pepper

Instructions

1. Cook the rice in 1 cup water (2 cups for 4 servings) with a pinch of salt and 1 tablespoon butter. Cover and simmer until tender, about 15 minutes.
2. Dice the onion, pepper, and tomato. Chop the cilantro and quarter the lime.
3. Heat oil in a large skillet. Cook half the onion and the bell pepper until softened, 3–4 minutes. Add the pulled chicken, fajita spice, stock concentrate, ½ cup water, and remaining butter. Simmer until hot and lightly saucy, 1–2 minutes.
4. Mix the tomato, 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.