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    You are in: Home / Recipes / Mexican Chicken and Shrimp Rice Bowl Recipe
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    Mexican Chicken and Shrimp Rice Bowl

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    gailanng's Note:

    Such an inspired dish by Gretchen McKay posted in Pittsburgh Post-Gazette.

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    Ingredients:

    Servings:

    Units: US | Metric

    Toppings

    Directions:

    1. 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. 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. 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. 4
      To prepare beans: Rinse and drain black beans. Heat in microwave or on stove top until warm.
    5. 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.

    Ratings & Reviews:

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    Nutritional Facts for Mexican Chicken and Shrimp Rice Bowl

    Serving Size: 1 (585 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 892.6
     
    Calories from Fat 347
    38%
    Total Fat 38.6 g
    59%
    Saturated Fat 15.9 g
    79%
    Cholesterol 221.5 mg
    73%
    Sodium 892.5 mg
    37%
    Total Carbohydrate 78.4 g
    26%
    Dietary Fiber 8.3 g
    33%
    Sugars 2.9 g
    11%
    Protein 55.4 g
    110%

    The following items or measurements are not included:

    fajita seasoning mix

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