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Santa Fe Rice Bowl

Course Dinner, Lunch, Main Course
Cuisine Mexican, Tex Mex
Keyword Chicken, Rice
Prep Time 5 minutes
Cook Time 8 minutes
Servings 4 people
Calories 650kcal
Author Jennifer Gainer


  • Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
  • Skillet


  • 1 cup Jasmine Rice
  • 1/2 tsp Turmeric
  • 1 1/2 cup Chicken Stock
  • 1 lb Chicken Tenderloins
  • 2 Limes
  • 1 Poblano Pepper
  • 4 Scallions
  • 2 Roma Tomatoes
  • 2 tbsp Taco Seasoning
  • 2 tsp Hot Sauce
  • 1/2 cup Sour Cream
  • 4 tsp Olive Oil
  • 4 tsp Butter


  • Combine chicken stock concentrate, 1/2 tsp turmeric, rice and a pinch of salt in your Instant Pot. Cover and set to Rice Cook setting for 10 minutes. Allow to vent naturally and keep covered until ready to serve.
  • Heat olive oil in a large pan over medium-high heat. Add poblano pepper and chicken season with taco seasoning, saute' 7-8 minutes until lightly browned.
  • Stir in 2 tbsp butter until melted. Turn off heat.
  • Salsa- In a small bowl, combine tomato, scallions, a squeeze of lime juice, salt, and pepper.
  • Lime Crema- In a separate small bowl, combine sour cream, lime zest, a squeeze of lime juice, salt, and pepper.
  • Fluff rice with a fork; stir in 2 tbsp butter until melted. Divide between 4 bowls. Top with chicken mixture, salsa, and lime crema. Drizzle with hot sauce to taste.