Tex Mex Chicken & Queso Rice Bowls

• In a small pot, combine rice and 3⁄4 cup water (1 1⁄2
cups for 4 servings). Bring to a boil, then cover
and reduce heat to low. Cook until rice is tender,
15-18 minutes.
• Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce.
• Halve, peel, and thinly slice onion. Halve, core,
and thinly slice bell pepper into strips. Trim and
thinly slice scallions, separating whites from
greens. Dice tomatoes into 1⁄4-inch pieces.

• Heat a large drizzle of oil in a large pan over
medium-high heat. Add onion and bell pepper;
cook, stirring occasionally, until just beginning to
soften, about 2 minutes.

• Open package of chicken and drain off any
excess liquid.
• To pan with veggies, add chicken, scallion
whites, garlic powder, Fajita Spice Blend, half
the tomatoes, salt, and pepper. Cook, stirring
occasionally, until chicken is cooked through and
veggies are tender, 4-6 minutes.
• Stir in 1⁄4 cup water, stock concentrate, and
1 TBSP butter(1⁄2 cup water and 2 TBSP butter
for 4 servings). Cook, stirring constantly, until
butter has melted and sauce has thickened,
1-2 minutes.

• Meanwhile, in a small bowl, combine scallion
greens, remaining tomatoes, salt, and pepper.
• Fluff rice with a fork. Stir in queso until fully
combined. Taste and season with salt and pepper
if desired.

• Divide queso rice and Tex-Mex chicken between
bowls; top with salsa and serve.
Poultry is fully cooked when internal temperature reaches 165°.