Prepare the Rice: Combine Rice and Water in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until water is absorbed. Fluff with a fork.
Marinate the Chicken: In a bowl, combine all Marinade ingredients. Add Chicken and toss to coat. Let marinate for at least 15 minutes.
Cook the Chicken: Heat a large skillet over medium-high heat. Add marinated Chicken and cook for 6-8 minutes, or until cooked through.
Sauté the Vegetables: In the same skillet, add Filling ingredients and sauté for 5-7 minutes, or until tender-crisp.
Assemble the Bowls: Divide Rice among bowls. Top with Chicken, sautéed vegetables, Sour cream, Salsa, Cheddar cheese, and a Lime wedge.
Ingredients
4
1.5 lbs680 gChicken breasts-cut into strips
2 tbsp30 mLOlive oil
1 tbsp15 mLChili powder
1 tsp5 mLCumin
1/2 tsp2.5 mLGarlic powder
1/4 tsp1.25 mLCayenne pepper
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
1150 gGreen bell pepper-sliced
1150 gRed bell pepper-sliced
1100 gYellow onion-sliced
1 cup200 gWhite rice
2 cups480 mLWater
1/2 cup120 mLSour cream
1/2 cup120 mLSalsa
1/4 cup60 mLShredded cheddar cheese
11Lime-cut into wedges
Equipment
Large skillet
Saucepan
Mixing bowl
Instructions
Prepare the Rice: Combine Rice and Water in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until water is absorbed. Fluff with a fork.
Marinate the Chicken: In a bowl, combine all Marinade ingredients. Add Chicken and toss to coat. Let marinate for at least 15 minutes.
Cook the Chicken: Heat a large skillet over medium-high heat. Add marinated Chicken and cook for 6-8 minutes, or until cooked through.
Sauté the Vegetables: In the same skillet, add Filling ingredients and sauté for 5-7 minutes, or until tender-crisp.
Assemble the Bowls: Divide Rice among bowls. Top with Chicken, sautéed vegetables, Sour cream, Salsa, Cheddar cheese, and a Lime wedge.
Comments