Ingredients
- 2-3 chicken breasts thinly sliced
- 1 1/2 cups basmati (or long grain white) rice
- 2 cups water
- 2 bell peppers (red, orange, yellow, or green)
- 1 medium onion
- 2 tbsp chopped cilantro + extra for garnish
- 1/2 can black beans (optional)
- 1 tsp salt
- 1 1/2 tbsp lime juice
- 1/2 tbsp lemon juice
- 1/2 bay leaf
- 4 tbsp olive oil divided
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp fresh ground pepper
- 1/2 tsp onion powder
- 1 avocado sliced
- sour cream and salsa if desired
Instructions
- Slice chicken breasts into thin strips. Combine 3 tbsp olive oil, chili powder, paprika, cumin, and onion powder in a quart size ziplock bag.
- Add chicken to bag and let it marinate.It is a good idea to start the marination process at least an hour before you cook.
- While onions saute start the chicken grilling. You can either throw the chicken strips on your outdoor grill or on a Foreman Grill. I cooked mine indoor on the Foreman Grill. 3-5 minutes will do it.
- Keep the bag with the marinade to use for the fajita veggies.
- These instructions are for cooking rice in a RICE COOKER. You may need to alter the amount of water you use if boiling in a pot on the stove.
- Combine rice, water, bay leaf, and salt in your rice cooker and start.
- When your rice is done cooking, remove bay leaf and stir in the cilantro, lime juice, and lemon juice.
- While your rice is cooking, Slice onion into thin strips.
- Heat 1 tbsp olive oil on medium high in a large skillet and add onion.
- Cook onion for about 2 minutes then add thinly sliced bell peppers.
- Immediately add the marinade retained from the chicken and cook approximately 3 minutes.
- Remove from heat.
- If using black beans, add them to bell pepper/onion mixture and stir.
- Layer rice, bell peppers and onions, meat, garnishes, and avocado in that order.
- Enjoy!
Chicken
Cilantro Lime Rice
Fajitas
To Serve
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