Last week I was reminded of the chicken and steak rice bowls that Taco Bell used to have when I saw a recipe for steak rice bowls. I never liked the steak bowls but I loved the chicken bowls. So I took that recipe and changed it up to make chicken rice bowls. They are reminiscent of the Taco Bell bowls but not the same ~ they are better!
This is the recipe that I used the homemade fajita seasoning.
Chicken Fajita Bowls
4 boneless, skinless chicken breasts, cut up into large dice
1 (4 oz) can diced green chilies
2 cloves garlic, minced
1/2 cup chicken broth
Homemade fajita seasoning, divided
2 tbsp canola oil
1 onion, thinly sliced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 pkg Spanish or Mexican rice, prepared ~ I used Old El Paso Spanish rice
1 can black beans, drained and rinsed
Favorite toppings ~ cheese, sour cream, guacamole, etc.
Place the chicken, chilies, garlic, chicken broth and 1 tbsp of the fajita seasoning in a Ziplock and marinate in the refrigerator for 1 hour or longer. Mine went about 4 hours.
Right before starting to cook the chicken, prepare the rice mix.
Heat the canola oil in a large skillet.
Being very careful not to lose the contents of the Ziplock, drain some of the chicken broth from the bag. Empty the bag into the heated canola oil. Stir until the chicken is cooked through. Add the rest of the fajita mix, onions, and both colors of peppers. Saute until the vegetables are tender.
Mix the hot rice with the drained and rinsed black beans (the heat of the rice will warm up the beans so no need to heat the beans) and put a couple spoonfuls in the bottom of your bowl. Top with chicken fajita mixture. Add your favorite toppings.
Makes 4 servings.