Thursday, August 7, 2014

Chipotle Chicken Fajita Rice Bowls

I started out with the intention of making fajitas with rice on the side, but when I went to the cabinet to get the wraps, I realized we were out.  So, I decided to just spoon the chicken and vegetable mixture right over the rice and enjoy it that way!  Mm!  So good!



Chipotle Chicken Fajita Rice Bowls 
    Serves 8

Ingredients: 
  • 6 tsp. Olive Oil
  • 1 lb. chicken breast, boneless/skinless, cut into bite sized pieces
  • 1 vidalia onion, diced 
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 cup salsa
  • 2 chipotle peppers in adobo, diced
  • 2 tsp. adobo sauce
  • 1 cup frozen fire roasted corn
  • 1/2 cup water
  • cooked brown rice 
To prepare: 
  • In a large skillet, add chicken, onion and bell peppers to hot oil over medium heat.  
  • Cook until chicken is no longer pink.  
  • Stir in salsa, chipotles and corn and allow to cook until corn is thawed.  
  • Stir in water.  Bring to boil. 
  • Cover and reduce heat. 
  • Simmer for 5 minutes.  
  • Serve over cooked rice.  
Notes: 
  • If desired, top with fat free shredded cheese or fat free sour cream.  Jalapenos would be delicious, too!  
  • This would be great served over leftover quinoa or atop a bed of lettuce.  

I'm bringing this recipe to the following blog carnivals and linky parties:



2 comments:

Miz Helen said...

Hi Alison,
We would really enjoy your Chipotle Chicken Fajita Rice Bowls, this looks delicious, pinning this one!
Thanks so much for sharing with Full Plate Thursday and have a great day!
Come Back Soon!
Miz Helen

Vickie Scholl said...

How many points?

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