What happens when a pile of rice and beans takes the place of tortillas as a base for chicken fajitas? Yum! The mango adds the perfect touch of sweetness. You can also make the creamy avocado sauce with plain Greek yoghurt.
1 cup (250 ml) long-grain brown rice
1/8 tsp (0.5 ml) + 1/4 tsp (1 ml) salt
1 tsp (5 ml) paprika
1/2 tsp (2 ml) garlic powder
1/2 tsp (2 ml) onion powder
1/2 tsp (2 ml) ground cumin
1/4 tsp (1 ml) black pepper
1 small avocado
1/2 cup (125 ml) sour cream
Juice of 1 lime, divided
3 tsp (15 ml) grapeseed oil
3/4 lb (375 g) organic boneless, skinless chicken thighs, sliced
1 red capsicum, thinly sliced
1 yellow capsicum, thinly sliced
1 orange capsicum, thinly sliced
1 cup (250 ml) cooked or canned pinto beans
1 mango, thinly sliced
Place rice and 1 1/2 cups (350 ml) water in medium saucepan. Bring to a boil, add 1/8 tsp (0.5 ml) salt, reduce heat to low and simmer covered until rice is tender, about 30 minutes. Remove from heat and let stand covered for 10 minutes. Fluff rice with fork.
In small bowl, combine 1/4 tsp (1 ml) salt, paprika, garlic powder, onion powder, cumin and black pepper. Using blender or food processor, blend together avocado, sour cream and juice of 1/2 lime until smooth.
Heat oil in large frying pan or wok over medium-high heat. Add chicken thighs and cook just until no longer pink, about 5 minutes. Remove chicken from pan and place capsicum strips in pan. Cook until capsicums are crisp-tender, stirring often, about 3 minutes. Return chicken to pan along with spice mixture; heat for 1 minute. Stir in mango and remaining lime juice.
Divide rice among bowls and top with pinto beans, chicken mixture and avocado cream.
Each serving contains: 2205 kilojoules; 29 g protein; 19 g total fat (5 g sat. fat, 0 g trans fat); 63 g total carbohydrates (10 g sugars, 8 g fibre); 448 mg sodium
source: "Rice Bowls", alive Australia #23, Autumn 2015
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