Tex Mex Chicken Bowls with Chipotle-Yogurt Sauce
Full of fresh ingredients and bold flavors, these versatile bowls are perfect for lunch on the go.
Equipment
- Electric Pressure Cooker
- Knife/Chopper
- Cutting Mat/Board
Ingredients
For the Bowls
- 1 cup white jasmine rice
- 1 1/2 cups vegetable broth low sodium if possible
- 1 tsp cayenne pepper olive oil optional
- 1/2 cup salsa chicken* or shredded rotisserie chicken breast
- toppings of your choice: chopped onion, sliced jalapeno, chopped cilantro, sliced avocado, shredded/chopped lettuce, corn, black beans, etc.
For the Sauce
- 1 tbs plain greek yogurt
- 1 tbs adobo sauce from canned chipotles
- 1 tsp garlic paste or finely minced garlic
- 1/4 tsp salt or to taste
- 1 tsp water
Instructions
- Prepare rice. I used my The Pampered Chef® Quick Cooker (electric pressure cooker).Add 1 cup of rice and 1 1/2 cups of vegetable broth to the inner pot and selected the "white rice" function (4 minutes on high pressure). Once the rice is done cooking, allow the pressure to release naturally for 10 minutes. After ten minutes, do a quick release if necessary. Fluff rice and stir in cayenne pepper olive oil if desired.
- While the rice is cooking, make the sauce. Add greek yogurt, sauce from canned chipotles, garlic paste and salt in a small bowl and whisk until well combined. Add water, 1/2 tsp at a time and stir until desired consistency is achieved.
- Assemble the bowls. Add rice, chicken* and toppings of your choice to bowl. Drizzle chipotle-yogurt sauce on top and serve immediately.
Notes
*Prep this Salsa Chicken from Pampered Chef® ahead of time, or toss shredded rotisserie chicken in your favorite salsa until well combined.