Tuesday, 6 May 2014 | MYT 2:05 PM

Surf 'n' turf: Mexican Chicken and Shrimp Rice Bowl recipe

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
Serves 4

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


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