Home > Lifestyle > Food > Features
Tuesday May 6, 2014 MYT 2:05:00 PM
Tuesday May 6, 2014 MYT 2:59:23 PM
by gretchen mckay
This recipe is a jumping-off point for many variations of the dish.
Now that one of my daughters is working at Chipotle Mexican Grill, Mexican food is never far from my mind. I blame it on the fact that she comes home most nights smelling like burritos.
Catherine gets a free meal when she works, but, sigh, there’s no employee discount for mums. So when I feel the urge for a rice bowl, I make it from scratch. And, if I do say so myself, it’s just as good.
Feel free to use this recipe as a jumping off point. If you prefer steak to chicken, or brown rice to white, sub it. Same with the toppings and seasonings.
Mexican Chicken And Shrimp Rice Bowl
340g boneless chicken breast, cut into small cubes
340g large shrimp, peeled and deveined
1 to 2 tbsp fajita seasoning
Juice and zest of 1 lime, plus more juice to squeeze on rice
3 tbsp olive oil, divided
1 to 2 cloves garlic, minced
1 red bell pepper (capsicum), sliced thin
1 sweet onion, sliced thin
Salt and freshly ground pepper
425g can black beans
250g shredded cheddar cheese
4 cups hot, cooked rice
Guacamole, sour cream, chopped coriander, shredded lettuce, salsa and lime wedges, for toppings
Toss chicken and shrimp in a large bowl with fajita seasoning. Add lime juice and zest; toss.
Heat 2 tablespoons oil to sizzle in a large skillet. Add garlic, pepper and onion and stir-fry until vegetables are soft and slightly charred, 4 to 5 minutes. Remove to a plate.
Wipe out pan. Add remaining oil to pan and heat over medium-high heat. When it sizzles, add chicken and shrimp, and stir-fry until shrimp is pink and chicken is crispy brown, 3 to 4 minutes. (If you’re worried about overcooking the shrimp, cook it separately.) Season with salt and pepper.
Add vegetables back to pan and stir. Lower heat and keep warm while you assemble the other ingredients.
Rinse and drain black beans, then heat to warm in the microwave or on stove top.
To assemble: Place 1 cup rice in a bowl and squeeze a little lime juice on top. Spoon on about ½ cup beans. Add ¼ of the chicken, shrimp, shredded cheese and veggie mixture. Add toppings and enjoy! – Pittsburgh Post-Gazette/McClatchy-Tribune Information Services
Tags / Keywords:
Lifestyle, Mexican Chicken and Shrimp Rice Bowl
Chef tracks best US fried chicken recipes
15 delicious recipes for Christmas
Japan confronts mochi rice-cake death-trap
Cooking from your bag of tricks
Winner, winner, chicken dinner - a recipe with just five ingredients
New fast-food chains bet on clean eating
There’s a new 'Game Of Thrones' teaser online
Bill Cosby’s trail of sexual assaults
E-cigarettes have up to 10 times more carcinogens than regular smokes, say Japanese researchers
Gimme Gimme Gimme! Long line for 'Mamma Mia! The Musical'
Pak Daud’s ‘mee kari’ hits the spot
Shaw out for Manchester United, Falcao and Rojo could return
Create and innovate faster for mobile apps
Crowne Plaza updates its beds and rooms
Copyright © 1995-2014 Star Publications (M) Bhd (Co No 10894-D)