Our Recipes
Tangy Chicken Fajita Rice Bowl
Serves: 4
Prep Time: in
Cook Time: in
Loaded with a rainbow of summertime flavors, textures, and colors, this hearty rice bowl is a snap to put together, thanks to the convenience of ready-to-cook Bell & Evans Chicken Fajita Cuts, with packaging that doubles as a marinating tray. A little spicy and a lot savory, our rice bowl brings the heat without heating up your kitchen.
Ingredients
- 1 pkg Bell & Evans Chicken Fajita Cuts
- 2 TB Olive Oil, divided
- Juice from 1 lime
- 1 1/2 tsp Chili powder
- 1 1/2 tsp Ground cumin
- 1/2 tsp Smoked paprika
- 1 Garlic clove, minced
- 1/2 tsp Salt
- 1/2 tsp Ground black pepper
- 1/4 tsp Red pepper flakes
- 4 Cups Cooked rice
- 4 Cups Shredded Romaine lettuce
- 2 Avocados, sliced
- 1 15 oz Can Black beans, drained and rinsed
- 1 Cup Corn kernels, preferably from 1 ear of grilled corn
- 1 Cup Grape tomatoes, cut in half
- 1 Jalapeño pepper, thinly sliced
- 2 Green onions, thinly sliced
- 1/4 Cup Crumbled Queso Fresco or Cotija cheese
- Chopped Basil, for garnish
For Lime Vinaigrette Dressing
- 3 TB Olive Oil
- Zest and juice from 2 limes
- 1 TB Honey
- 1/2 tsp Ground coriander
- 1/2 tsp Cumin
- Salt and freshly ground black pepper to taste
Preparation
- In a small bowl, mix together 1 tablespoon olive oil, lime juice, chili powder, cumin, smoked paprika, minced garlic, salt, pepper, and red pepper flakes. Pour over chicken in the tray, and toss to combine. Cover and marinate 15 minutes. Make vinaigrette while chicken marinates.
- In another small bowl, whisk together 3 tablespoons olive oil, zest and juice from 2 limes, honey, coriander, cumin, and salt and pepper. Set aside.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil, then the chicken. Sauté until cooked through, about 5 minutes. Remove from skillet and set aside.
- Divide rice, lettuce, avocado, beans, corn, tomatoes, and cooked chicken among 4 four bowls. Drizzle with lime vinaigrette. Scatter jalapeño slices and green onion over. Sprinkle with crumbled cheese and chopped basil and serve.
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