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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Mexican Chicken And Shrimp Rice Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions