Servings
4
Prep Time
15 Min
Cook Time
20 Min
Ingredients
| 2 tsp. | chili powder |
| 1 tsp. | kosher salt |
| 1 tsp. | ground paprkia |
| 1 tsp. | sugar |
| ½ tsp. | onion powder |
| ½ tsp. | garlic powder |
| ½ tsp. | ground cumin |
| ¼ tsp. | cayenne Pepper |
| 4 tbsp. | vegetable oil, divided |
| 1 medium | green bell pepper, cut into strips |
| 1 medium | red bell pepper, cut into strips |
| ½ medium | red onion, cut into wedges, root end removed |
| 1 lb. | chicken breast, cut lengthwise into ¼-inch thick strips |
| 1 can (15 oz.) | black beans, drained and rinsed |
| 1 cup | Borden® Thick Cut Sharp Cheddar Shreds |
| 2 cups | hot cooked white or brown rice |
| 2 | green onions, sliced |
Steps
| 1 |
FAJITA SEASONING:
Combine chili powder, kosher salt, ground paprika, sugar, onion powder, garlic powder, ground cumin, and cayenne pepper in a small bowl. Set aside.
|
| 2 |
FAJITA BOWL:
Heat 2 tbsp. oil in a large skillet over medium-high heat until hot. Add the peppers and red onion and sprinkle with about ½ of the fajita seasoning. Cook, stirring for 5 to 10 minutes or until the peppers have softened and have begun to brown. Remove the mixture from the skillet and keep hot.
|
| 3 |
ADD
the remaining 2 tbsp. oil to the skillet to heat. Add the chicken and remaining fajita seasoning. Cook for about 5 minutes, stirring frequently or until the chicken has cooked through.
|
| 4 |
MICROWAVE
the black beans in a microwave safe bowl for 1 to 2 minutes or until thoroughly heated.
|
| 5 |
FILL
wide, shallow bowls with ½ cup rice, ¼ each of the chicken, bell pepper mixture and black beans. Sprinkle ¼ cup cheese over the rice and beans and top each bowl with green onions slices. Serve immediately.
|
NOTE:
In a hurry? Replace the flank steak with thin sliced deli roast beef.
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