Gretchen McKay of the Pittsburgh Post-Gazette offers this recipe and a story: "Now that one of my daughters is working at Chipotle Mexican Grill, Mexican food is never far from my mind .... Catherine gets a free meal when she works, but, sigh, there’s no employee discount for moms. So when I feel the urge for a rice bowl, I make it from scratch. And if I do say so myself, it’s just as good."
Mexican Chicken and Shrimp Rice Bowl
3/4 pound boneless chicken breast, cut into small cubes
3/4 pound large shrimp, peeled and deveined
1 to 2 tablespoons fajita seasoning
Juice and zest of 1 lime, plus more juice to squeeze on rice
3 tablespoons olive oil, divided
1-2 cloves garlic, minced
1 red bell pepper, sliced thin
1 sweet onion, sliced thin
Salt and freshly ground pepper
15-ounce can black beans
8 ounces shredded cheddar cheese
4 cups hot, cooked rice
Guacamole, sour cream, chopped cilantro, shredded lettuce, salsa and lime wedges, for toppings
Toss chicken and shrimp in a large bowl with fajita seasoning. Add lime juice and zest; toss.
Heat 2 tablespoons oil to sizzle in a large skillet. Add garlic, red pepper, and onion and stir-fry until vegetables are soft and slightly charred, 4 to 5 minutes. Remove to a plate.
Wipe out pan. Add remaining oil to pan and heat over medium-high heat. When it sizzles, add chicken and shrimp, and stir-fry until shrimp is pink and chicken is crispy brown, 3 to 4 minutes. (If you’re worried about overcooking the shrimp, cook it separately.) Season with salt and pepper.
Add vegetables back to pan and stir. Lower heat and keep warm while you assemble the other ingredients.
Rinse and drain black beans, then heat to warm in the microwave or on stove top.
To assemble: Place 1 cup rice in a bowl and squeeze a little lime juice on top. Spoon on about 1⁄2 cup beans. Add 1⁄4 of the chicken mixture and the cheese. Add toppings.
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