Chicken Fajita Rice Bowl - alive magazine

Name: Chicken Fajita Rice Bowl - alive magazine
Ingredients: 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; 1 Tbsp (15 mL) grapeseed oil; 3/4 lb (375 g) organic boneless, skinless chicken thighs, sliced; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 orange bell pepper, thinly sliced; 1 cup (250 mL) cooked or canned pinto beans; 1 mango, thinly sliced

www.alive.com

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.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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