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!