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Ground Chicken Fajita Bowls

Ground Chicken Fajita Bowls

with Spanish-Style Rice

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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!

Tags:Family FriendlyQuick
Allergens:Sulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Chicken

1 tbsp

Enchilada Spice Blend

(ContainsSulphites/Sulfite)

1 tbsp

Garlic Puree

160 g

Sweet Bell Pepper

113 g

Corn Kernels

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

¾ cup

Basmati Rice

2 tbsp

Tomato Sauce Base

½ cup

Tomato Salsa

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

1.5 tbsp

Oil*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories860 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate93 g
Sugar15 g
Dietary Fiber5 g
Protein38 g
Cholesterol135 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Spoons
Measuring Cups
Strainer
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

Meanwhile, core, then cut pepper into 1/4-inch slices. Drain, then rinse corn.

4

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.

5

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.

6

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.