Surf’s Up Chicken & Rice Bowls

Directions

1. Melt butter in a small pot over medium-high heat. Add scallion whites and cook, stirring, about 30 seconds.
2. Stir in rice to coat in butter. Add 1-1/4 cup water and bring to a boil. Cover and reduce heat to low. Cook 15-18 minutes, until rice is tender.
3. In a medium bowl, combine scallion greens, tomato, kiwi, and a big squeeze of lime juice, to tase. Season generously with salt and pepper.
4. In a small bowl, combine sour cream, lime zest, and a pinch of chipotle powder, to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. Pat chicken dry with paper towels. Heat a large drizzle of oill in a pan over medium-high heat. Add chicken, garlic powder, cumin, chili powder, and a pinch of chipotle powder. Cook, stirring occasionally, until browned, 3-5 minutes.
6. Stir in bouillon, 2 Tbsp water, and a big pinch of salt and pepper. Cook, stirring, until reduced and chicken is coated and cooked through, 1-2 minutes.
7. Fluff rice with a fork, season with salt and pepper.
8. Divide rice between bowls, top with chicken and salsa, and drizzle with crema. Serve with remaining lime wedges.

2-4 servings (nutrition facts based on 2 servings)