Brown Rice Cantina Bowl
Fajita Night just got better with our Brown Rice Cantina Bowl. This dish packs major flavor, and it has the added health benefits of whole grain medium grain brown rice. It's a must-try.
1 package fajita seasoning
¼ cup vegetable oil or olive oil
¼ cup water
2 chicken breasts
1 cup Riceland Natural Medium Grain Brown Rice
1 cup low sodium chicken broth
1 can red enchilada sauce, 10 ounce
½ cup black beans, drained
½ cup corn, drained
1 avocado, sliced or diced
4 tablespoons Pico de Gallo or salsa
4 tablespoons sour cream
1 lime, quartered
Combine fajita seasoning with oil and water in a glass dish or large plastic bag. Add Chicken, turning to coat all sides. Marinate in the refrigerator for 30 mins or longer.
Replace the 2 cups of water and use 1 cup of chicken broth and 1 can of red enchilada sauce to cook the brown rice. Cook according to package directions.
Grill the fajita marinated chicken breasts on grill or grill pan until internal temperature reaches 165 degrees with an instant read thermometer. Pull chicken from heat and let rest for 5 minutes. Slice chicken against the grain.
Prep black beans, corn, avocado, and lime according to ingredient directions.
Divide cooked enchilada flavored rice among 4 bowls. To each bowl add half of a breast of sliced chicken, 2 tablespoons black beans, 2 tablespoons corn, 1 quarter of sliced or diced avocado, 1 tablespoon Pico de Gallo or Salsa, 1 tablespoon sour cream, and 1 lime quarter.
Serve, eat, and enjoy!
Arroz con Pollo (rice and chicken)
To finish the dish, bring the chicken mixture to a boil, stir in the rice and water, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice...
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