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Mexican Chicken and Shrimp Rice Bowl

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

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
  • 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.
  • To prepare beans: Rinse and drain black beans. Heat in microwave or on stove top until warm.
  • 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.
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@gailanng
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@gailanng
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"Such an inspired dish by Gretchen McKay posted in Pittsburgh Post-Gazette."
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  1. gailanng
    Such an inspired dish by Gretchen McKay posted in Pittsburgh Post-Gazette.
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