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.
Ingredients
250 g
Ground Chicken
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
1 tbsp
Garlic Puree
160 g
Sweet Bell Pepper
113 g
Corn Kernels
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
¾ cup
Basmati Rice
2 tbsp
Tomato Sauce Base
½ cup
Tomato Salsa
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
