These bowls can be made with chicken, beef or even tofu.
|2 tsp.||chili powder|
|1 tsp.||kosher salt|
|1 tsp.||ground paprkia|
|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|
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.
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.
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.
MICROWAVE the black beans in a microwave safe bowl for 1 to 2 minutes or until thoroughly heated.
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.