Chicken (Southwest) & Yellow Rice Bowls with Long Green Pepper & Hot Sauce Crema
Ingredients:
- 4 Cloves Garlic
- 1 1/2 Cups White rice
- 2 Tablespoons Chicken stock concentrate
- 2 Cups Water
- 1/2 Teaspoon Turmeric
- 1 Teaspoon Salt
- 2 Red onion
- 2 Long Green pepper
- Pepper
- 20 Ounces Chicken
- 14 Grams Southwest spice
- 2 Ounce Sour cream
- 1/2 Ounce Cholula hot sauce
- 2 Tablespoons Butter
Directions:
- Peel & finely chop garlic. Rinse rice until water runs clear. Heat a drizzle of oil in a pot over medium-high heat. Add garlic & cook until fragrant. Stir in rice, stock concentrate, water, turmeric, and salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes.
- Halve, peel, and thinly sliced onion. Core, deseed, and dice green pepper.
- Heat a drizzle of oil in a pan over medium-high heat. Add onion and green pepper; cook until softened and lightly charred. Season with salt and pepper.
- Add chicken to pan and season with Southwest spice. Cook until chicken is browned and cooked through.
- In a small bowl, combine sour cream and hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
- Fluff cooked rice with a fork; stir in butter and season with salt and pepper. Top with chicken and veggies mixture. Drizzle with Crema.