SuperQuick Chicken Fajita Bowls
with Cilantro Black Bean Rice
For a fast and flavourful meal, look no further than our SuperQuick Chicken Fajita Bowls. Filling and packed full of fresh, zesty and flavours, this dinner is sure to be a crowd-pleaser.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Poitrine de poulet en dés
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
1 pièce(s)
Poivron
56 g
Oignon, en tranches
7 g
Coriandre
1 pièce(s)
Lime
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
1 cs
Pâte tex-mex
(Contient: Moutarde Peut contenir : Oeuf, Lait, Crustacés, Poisson, Sésame, Blé, Sulfites, Soya, Gluten)
4 g
Sel d’ail
(Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé, Sulfites, Soya, Triticale)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
2 cs
Huile*
0.13 cc
Sel*
Ustensiles
Instructions
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and garlic salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Juice half the lime. Cut remaining lime into wedges.
- In a small bowl, combine sour cream and 1/2 tbsp (1 tbsp) lime juice. Season with salt. (NOTE: This is your lime crema!)
- Heat a large non-stick pan over high.
- While the pan heats, snip a corner of chicken packaging and drain excess liquid.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 1 min, stirring occasionally, until beginning to brown.
- Add onions, peppers, Tex-Mex paste and 1 tbsp (2 tbsp) water. Cook 3-4 min, stirring often, until chicken is golden and cooked through and veggies are tender-crisp.**
- Using scissors, snip cilantro.
- Fluff rice with a fork, then stir in half the cilantro and 1 tbsp (2 tbsp) butter. Season with salt.
- Divide rice between bowls. Top with chicken and veggie mixture.
- Dollop with lime crema, then sprinkle with remaining cilantro.
- Squeeze a lime wedge over top.
