Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 8 garlic cloves, minced
- 1 small red bell pepper, finely chopped
- 1 lb. chicken breasts (about 4), finely chopped
- Juice of 1 lemon cheek (about 1 teaspoon)
- 1 packet taco seasoning (Melissa likes Garden of Eatin')
- 2 cups broth (vegetable and chicken both work!)
- ⅓ cup white rice
- 1 clamshell Bowery Baby Butter
- Sour cream (optional, as garnish)
- Chives (optional, as garnish)
Preparation
- Heat the oil in a large pan over medium heat and add the onions and bell pepper. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.
- Add the garlic to the pan and cook for 1-2 minutes, until aromatic.
- While the veggies cook, finely chop the chicken so it’s almost the texture of ground chicken (you can also use ground chicken if you prefer).
- Squeeze a lemon cheek over it and add the chicken to the pan.
- Stir in the taco seasoning.
- Add the broth and rice to the pan and increase the heat to medium high. Stir everything together so it's well combined.
- Bring the mixture to a boil, then lower the heat and cover. Cook for 20-30 minutes, until the sauce has thickened and the rice is fully cooked. Keep warm until you’re ready to serve.
- Spoon the fajita/rice combo into Bowery Baby Butter leaves to serve and garnish with sour cream and chives.
Bowery Ingredients
