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MailTribune.com
  • Mexican Chicken and Shrimp Rice Bowl

    Ready in 30 minutes
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  • 3/4 pound boneless chicken breast, cut into small cubes
    3/4 pound large shrimp, peeled and deveined
    1 to 2 tablespoons fajita seasoning
    Juice and zest of 1 lime, plus more juice to squeeze on rice
    3 tablespoons olive oil, divided
    1 to 2 cloves garlic, minced
    1 red bell pepper, sliced thin
    1 sweet onion, sliced thin
    Salt and freshly ground pepper
    15-ounce can black beans
    8 ounces shredded cheddar cheese
    4 cups hot, cooked rice
    Guacamole, sour cream, chopped cilantro, shredded lettuce, salsa and lime wedges, for toppings
    Toss the chicken and the shrimp in a large bowl with the fajita seasoning. Add the lime juice and zest; toss. Heat 2 tablespoons of the oil to sizzle in a large skillet. Add the garlic, pepper and onion and stir-fry until vegetables are soft and slightly charred, 4 to 5 minutes. Remove to a plate.
    Wipe out pan. Add remaining oil to pan and heat over medium-high heat. When it sizzles, add chicken and shrimp, and stir-fry until shrimp is pink and chicken is crispy brown, 3 to 4 minutes. (If you're worried about overcooking the shrimp, cook it separately.) Season with salt and pepper. Add vegetables back to pan and stir. Lower heat and keep warm while you assemble the other ingredients. Rinse and drain the black beans, then heat to warm in the microwave or on stove top.
    Place 1 cup rice in a bowl and squeeze a little lime juice on top. Spoon on about 1/2 cup beans. Add 1/4 of the chicken, shrimp, shredded cheese and veggie mixture.
    Makes 4 servings.
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