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
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.