Fajita Bowls
First, prepare the savory rice. I use a rice cooker.
1 Cup rice, using the cup that came with the cooker
Water according to cooker directions. I use the "one knuckle deep" method.
1 1/4 tsp chicken bullion powder
1/4 tsp onion powder
3/4 tsp garlic powder
1/2 tsp salt, if needed
1/3 small dried ancho chile pepper, cut into TINY pieces. Can substitute poblano or serrano pepper. Heck! Use jalapeno or hatch pepper if you prefer heat.
1/2 cup whole kernel corn, canned or frozen
Put all into rice cooker (stovetop is good, too.) and let it cook.
For the fajita topping:
1 thinly sliced bell pepper, and 1/2 thinly sliced white onion to saute.
Thinly cut strips of chicken or steak to saute. Your desired amount.
Generous use of fajita seasoning. I use McCormick brand
I saute in EVOO on medium heat.
You'll want the meat cooked 'til done, and the vegetables softened and perhaps LIGHTLY charred.
Now, put it all together: Scoop desired amount of rice into a bowl. Drizzle lightly with queso blanco dip. Top with vegetables and meat. A side of guacamole goes well with this dish.
I hope you all enjoy this meal!
