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  4. Tex-Mex Chicken And Grilled Vegetable Rice Bowl
Tex-Mex Chicken and Grilled Vegetable Rice Bowl

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Ingredients

  • 1 pound of chicken breast, cut into strips
  • 2 bell peppers, sliced
  • 1 red onion, sliced
  • 2 cups of cooked rice
  • 1 cup of corn kernels
  • 1 cup of black beans, drained and rinsed
  • 1 avocado, sliced
  • 1/4 cup of chopped fresh cilantro
  • 1 lime, cut into wedges
  • 1 tablespoon of olive oil
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 1/2 teaspoon of garlic powder
  • Salt and pepper to taste

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Tex-Mex Chicken and Grilled Vegetable Rice Bowl

Created by: Howcan Team

Ingredients

  • 1 pound of chicken breast, cut into strips
  • 2 bell peppers, sliced
  • 1 red onion, sliced
  • 2 cups of cooked rice
  • 1 cup of corn kernels
  • 1 cup of black beans, drained and rinsed
  • 1 avocado, sliced
  • 1/4 cup of chopped fresh cilantro
  • 1 lime, cut into wedges
  • 1 tablespoon of olive oil
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 1/2 teaspoon of garlic powder
  • Salt and pepper to taste

Instructions

  • Preheat grill to medium-high heat.
  • In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper.
  • Brush the chicken strips, bell peppers, and red onion with the olive oil mixture.
  • Grill the chicken for 5-7 minutes on each side, or until cooked through. Grill the bell peppers and red onion for 3-4 minutes, or until slightly charred and tender. Remove from grill and set aside.
  • In a large bowl, combine the cooked rice, corn, and black beans. Mix well.
  • Divide the rice mixture among 4 bowls. Top each bowl with grilled chicken, bell peppers, and red onion.
  • Garnish with sliced avocado, chopped cilantro, and a lime wedge.
  • Serve immediately and enjoy!
Main Course
Tex-Mex

The Tex-Mex Chicken and Rice Bowl with grilled vegetables is a fusion dish that combines the bold flavors of Texan and Mexican cuisine with the smoky goodness of grilled vegetables. This dish has its roots in the vibrant culinary scene of Texas, where chefs sought to create a hearty and flavorful meal that would satisfy the cravings of both Texan and Mexican food enthusiasts. The dish typically features tender grilled chicken, seasoned with a blend of Tex-Mex spices, served on a bed of fluffy rice and accompanied by a colorful array of grilled vegetables such as bell peppers, zucchini, and corn. The marriage of these ingredients creates a harmonious medley of flavors and textures, with the smokiness of the grilled vegetables complementing the savory goodness of the chicken and rice. One renowned establishment that has perfected the art of crafting Tex-Mex Chicken and Rice Bowl with grilled vegetables is "Casa de Tex-Mex" in San Antonio, Texas. Their skilled chefs meticulously marinate the chicken in a secret blend of spices before grilling it to perfection, ensuring that each bite is bursting with flavor. The grilled vegetables are charred to perfection, adding a delightful smokiness to the dish. To create the best version of this dish, it's crucial to pay attention to the seasoning of the chicken, as well as the grilling of the vegetables. The Tex-Mex spice blend should include a mix of chili powder, cumin, paprika, and garlic powder to infuse the chicken with authentic Tex-Mex flavors. Additionally, grilling the vegetables until they are slightly charred adds a depth of flavor that elevates the dish. For those looking to add a twist to the traditional recipe, an alternative method involves marinating the chicken in a zesty lime and cilantro marinade before grilling, adding a refreshing citrusy note to the dish. This variation offers a delightful contrast to the smoky grilled vegetables and the hearty rice, creating a Tex-Mex Chicken and Rice Bowl with grilled vegetables that is both satisfying and refreshing. Whether enjoyed at a bustling Tex-Mex eatery in Texas or recreated at home, the Tex-Mex Chicken and Rice Bowl with grilled vegetables is a celebration of bold flavors and culinary creativity, showcasing the rich tapestry of Texan and Mexican cuisine.

45 min

|

4

|

450 calories

Instructions

  • Preheat grill to medium-high heat.
  • In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper.
  • Brush the chicken strips, bell peppers, and red onion with the olive oil mixture.
  • Grill the chicken for 5-7 minutes on each side, or until cooked through. Grill the bell peppers and red onion for 3-4 minutes, or until slightly charred and tender. Remove from grill and set aside.
  • In a large bowl, combine the cooked rice, corn, and black beans. Mix well.
  • Divide the rice mixture among 4 bowls. Top each bowl with grilled chicken, bell peppers, and red onion.
  • Garnish with sliced avocado, chopped cilantro, and a lime wedge.
  • Serve immediately and enjoy!
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