Ground Chicken Fajita Bowls
with Spanish-Style Rice
This dinner brings all the customizable flavours of chicken fajitas to your table in bowl form! Using delicious Spanish-style tomato rice as the base, dress your own bowl and enjoy dinner as you like it!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Enchilada Spice Blend
Sweet Bell Pepper
Cheddar Cheese, shredded
Tomato Sauce Base
Not included in your delivery
Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add rice, tomato sauce base, 2 tsp Enchilada Spice Blend (dbl for 4 ppl) and half the garlic puree. Cook, stirring often, until spices are fragrant and rice is toasted, 1-2 min.
Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to the pot and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/4-inch slices. Drain, then rinse corn.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and corn. Cook, stirring often, until veggies soften, 4-5 min. Season with salt and pepper. Transfer veggies to a plate, then cover to keep warm.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then chicken, remaining Enchilada Spice Blend and remaining garlic puree. Cook, stirring occasionally, until chicken is cooked through, 5-6 min.** Season with salt and pepper, to taste.
Fluff rice with a fork. Season with salt and pepper, to taste. Divide rice between bowls. Top with veggies, chicken and cheese. Dollop sour cream and salsa over top.