Pulled Chicken Rice Bowls with Tomato Cilantro Salsa
Tender pulled chicken seasoned with fajita spices sits atop fluffy jasmine rice, topped with sautéed bell peppers and onions, fresh tomato-cilantro salsa, and creamy Monterey Jack cheese. This colorful bowl delivers bold Tex-Mex flavors in a satisfying one-dish meal that's perfect for weeknight dinners or casual entertaining. The combination of warm spiced chicken, cool fresh salsa, and rich sour cream creates layers of flavor and texture that make each bite exciting.
Ingredients
- 1 cup water
- 1 tablespoon butter
- ½ cup Jasmine Rice
- 1 unit Red Onion, halved, peeled, and thinly sliced, some minced
- 1 unit Green Bell Pepper, halved, cored, seeded, and thinly sliced
- 1 unit Roma Tomato, cored, seeded, and finely diced
- ¼ ounce Cilantro, finely chopped
- 1 unit Lime, halved, one half cut into wedges
- 4 teaspoon Vegetable Oil
- 8 ounce Pulled Chicken, torn into bite-sized shredsShredded beef1:1protein-swap
Use leftover pot roast or slow-cooked beef
- Salt
- Pepper
- 1 tablespoon Fajita Spice BlendCumin + chili powder1 tsp cumin + 1/2 tsp chili powderspice-blend
Add pinch of paprika if desired
- 1 unit Chicken Stock Concentrate
- ½ cup water
- 1 tablespoon butter
- ¼ cup Monterey Jack Cheese
- 4 tablespoon Sour Cream
Instructions
- 1
Place water and butter in a small lidded pot and bring to a boil
- 2
Add rice, stir once, then lower heat to gentle simmer and cover
- 3
Cook rice until tender, about 15 minutes, then keep covered off heat
- 4
Halve, peel, and thinly slice onion, then mince a few slices until you have minced onion
- 5
Halve, core, and seed bell pepper, then thinly slice
- 6
Core, seed, and finely dice tomato
- 7
Finely chop cilantro
- 8
Halve lime and cut one half into wedges
- 9
Heat oil in a large pan over medium-high heat
- 10
Add sliced onion and bell pepper to pan
- 11
Cook vegetables, tossing, until just softened
- 12
Add more oil to pan with vegetables
- 13
Tear chicken into bite-sized shreds and add to pan
- 14
Season chicken with salt, pepper, and fajita spice
- 15
Cook chicken, tossing, to combine and warm through
- 16
Stir in stock concentrate and water
- 17
Bring mixture to a boil, then reduce heat to low and stir in butter
- 18
Let simmer briefly
- 19
Toss together tomato, minced onion, and half the cilantro
- 20
Squeeze in lime juice and season salsa with salt and pepper
- 21
Fluff rice with a fork and season with salt and pepper
- 22
Divide rice between plates
- 23
Arrange chicken and vegetables on top of rice
- 24
Sprinkle with cheese
- 25
Spoon salsa over bowls
- 26
Add dollops of sour cream
- 27
Garnish with remaining cilantro and serve with lime wedges
Tips
Use day-old rice for better texture that won't get mushy when mixed with the chicken juices.
Let the tomato salsa sit for 10 minutes before serving to allow the flavors to meld together.
Warm your bowls in a low oven for 2-3 minutes to keep the rice hot longer.
Good to Know
Refrigerate assembled bowls for up to 3 days. Store salsa separately for best texture.
Cook rice and prepare salsa up to 2 days ahead. Reheat rice with a splash of water.
Serve immediately while rice and chicken are warm. Provide lime wedges on the side.
Common Mistakes
Don't skip mincing some onion for the salsa to avoid large chunks that overpower the tomato.
Keep rice covered after cooking to prevent drying out while preparing other components.
Add stock concentrate gradually to avoid oversalting the chicken mixture.
Substitutions
Gluten-Free Swaps
General Alternatives
Use leftover pot roast or slow-cooked beef
Add pinch of paprika if desired
FAQ
Can I use leftover rotisserie chicken instead of pulled chicken?
Yes, shred rotisserie chicken and add it to the pan with vegetables. Heat through and season as directed with the fajita spice blend.
What if I don't have chicken stock concentrate?
Use 1/2 cup regular chicken broth instead of the concentrate and water. Reduce cooking time slightly to prevent the mixture from becoming too watery.
How long will the assembled bowls keep in the refrigerator?
Store assembled bowls for up to 3 days refrigerated. The rice may absorb some liquid, so add a splash of broth when reheating.