Mexican Chicken And Shrimp Rice Bowl Recipe

Name: Mexican Chicken And Shrimp Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb boneless chicken breast, cut into small cubes; 3/4 lb large shrimp, peeled and deveined; 1 -2 tablespoon fajita seasoning mix; 1 lime, juice and zest of, plus extra juice to squeeze on rice; 3 tablespoons olive oil, divided; 1 -2 garlic clove, minced; 1 red bell pepper, sliced thin; 1 sweet onion, sliced thin; salt & freshly ground black pepper; 1 (15 ounce) can black beans; 8 ounces shredded cheddar cheese; 4 cups hot cooked white rice or 4 cups brown rice; Toppings; guacamole; sour cream; chopped cilantro; shredded lettuce; salsa; lime wedge; tortilla chips; chopped jalapeno

Servings: persons

3/4 lb boneless chicken breast, cut into small cubes
3/4 lb large shrimp, peeled and deveined
1 -2 tablespoon fajita seasoning mix
1 lime, juice and zest of, plus extra juice to squeeze on rice
3 tablespoons olive oil, divided
1 -2 garlic clove, minced
1 red bell pepper, sliced thin
1 sweet onion, sliced thin
salt & freshly ground black pepper
1 (15 ounce) can black beans
8 ounces shredded cheddar cheese
4 cups hot cooked white rice or 4 cups brown rice
Toppings
guacamole
sour cream
chopped cilantro
shredded lettuce
salsa
lime wedge
tortilla chips
chopped jalapeno

1
To season chicken and shrimp: In large bowl, toss chicken and shrimp with fajita seasoning. Add lime juice and lime zest. Toss and set aside.
2
To stir-fry vegetables: In large skillet, bring 2 tablespoons oil to a sizzle. Add garlic, pepper and onion. Stir-fry for 4 to 5 minutes or until vegetables are soft and slightly charred. Remove to plate.
3
To cook chicken and shrimp: Wipe out pan. Add remaining oil. Heat over medium-high heat until oil sizzles. Add chicken and shrimp. Stir-fry for 3 to 4 minutes or until shrimp is pink and chicken is crispy brown. (Note: If you're worried about overcooking shrimp, cook separately.) Season with salt and pepper. Return vegetables to pan. Stir. Reduce heat to keep warm.
4
To prepare beans: Rinse and drain black beans. Heat in microwave or on stove top until warm.
5
To assemble: Place 1 cup rice in bowl. Squeeze a little lime juice on top. Spoon on 1/2 cup beans. Add one-quarter of chicken/shrimp mixture and shredded cheese. Add topping as desired.

1396

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3/4 lb boneless chicken breast, cut into small cubes, 3/4 lb large shrimp, peeled and deveined, 1 -2 tablespoon fajita seasoning mix, 1 lime, juice and zest of, plus extra juice to squeeze on rice, and more.

Yes, Mexican Chicken And Shrimp Rice Bowl falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken And Shrimp Rice Bowl

How did you like this recipe?

Frequently Asked Questions