The Chef

Restaurants

Meals

Drinks

Restaurants›Kekuli Café Coffee- West Kelowna›Choose Chicken, Beef, Venison, Corn/bean Or Salmon Recipe

Choose Chicken, Beef, Venison, Corn/bean Or Salmon Recipe

Name: Kekuli Café Coffee- West Kelownas Choose Chicken, Beef, Venison, Corn/Bean Or Salmon Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 2 cups long-grain white rice; 4 cups water; 1 tbs olive oil; 1 tsp kosher salt; 6 cups romaine lettuce; 0.25 cups fresh cilantro (optional garnish); 4 to taste fresh lime wedges (for serving); 2 cups frozen or fresh corn kernels; 1 cups canned black beans, drained and rinsed; 1 cups canned chickpeas (garbanzo), drained and rinsed; 0.5 cups red bell pepper, diced; 0.25 cups red onion, finely diced; 1 tbs olive oil; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs fresh lime juice; 1 cup ripe tomatoes, seeded and finely diced; 0.25 cup red onion, very finely diced; 0.25 cups fresh cilantro, chopped; 1 each fresh jalapeño, seeded and minced (adjust to heat preference); 1 each garlic clove, minced; 1 tsp red wine vinegar; 1 tsp olive oil; 0.5 tsp kosher salt; 0.125 tsp freshly ground black pepper; 1 lbs chicken breast, boneless skinless (cut into 1/2" strips); 1 lbs beef flank steak (thinly sliced against the grain); 1 lbs venison loin or steak (thinly sliced)

Inspired by Kekuli Café Coffee- West Kelowna

Time50m

Serves4

Includes rice, lettuce, housemade corn, blackbean and chickpea mix, our homemade Pebre salsa and your choice of protein.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Base & Grains

2 cups Long-grain white rice

4 cups water

1 tbs olive oil

1 tsp kosher salt

Greens & Assembly

6 cups Romaine lettuce

1/4 cups fresh cilantro (optional garnish)

4 to taste fresh lime wedges (for serving)

Housemade Corn, Black Bean & Chickpea Mix

2 cups frozen or fresh corn kernels

1 cups canned black beans, drained and rinsed

1 cups canned chickpeas (garbanzo), drained and rinsed

1/2 cups red bell pepper, diced

1/4 cups red onion, finely diced

1 tbs olive oil

1 tsp Ground cumin

1/2 tsp Smoked paprika

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs Fresh lime juice

Pebre Salsa (housemade)

1 cup ripe tomatoes, seeded and finely diced

1/4 cup red onion, very finely diced

1/4 cups Fresh cilantro, chopped

1 each fresh jalapeño, seeded and minced (adjust to heat preference)

1 each garlic clove, minced

1 tsp red wine vinegar

1 tsp olive oil

1/2 tsp kosher salt

1/8 tsp freshly ground black pepper

Protein Options (choose one)

1 lbs chicken breast, boneless skinless (cut into 1/2" strips)

1 lbs beef flank steak (thinly sliced against the grain)

1 lbs venison loin or steak (thinly sliced)

1 lbs skin-on salmon fillet (cut into 4 portions)

0 to taste additional salt & pepper for proteins

Protein Marinade & Seasoning

2 tbs olive oil

2 tbs Fresh lime juice

1 tsp Ground cumin

1 tsp chili powder (or smoked paprika for milder)

1/2 tsp Watkins garlic powder

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

Finishing & Optional Add-ins

1/2 cups sour cream or plain Greek yogurt (optional drizzle)

1 each sliced avocado (optional)

1/2 cups shredded cheese (cheddar or queso fresco, optional)

Method

Base & Grains

Cook rice

Rinse the rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 4 cups water, 1 tbs olive oil and 1 tsp kosher salt. Bring to a boil over high heat, then reduce heat to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let sit covered for 10 minutes, then fluff with a fork.

Housemade Corn, Black Bean & Chickpea Mix

Heat 1 tbs olive oil in a skillet over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, 4–6 minutes. Add diced red bell pepper and sauté 1–2 minutes until softened. Stir in drained black beans and chickpeas and cook just until warmed through, about 2 minutes. Remove from heat and stir in 1 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp kosher salt, 1/4 tsp black pepper and 1 tbs fresh lime juice. Adjust seasoning to taste and keep warm.

Pebre Salsa (housemade)

In a bowl combine 1 cup diced tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, minced jalapeño, 1 minced garlic clove, 1 tsp red wine vinegar, 1 tsp olive oil, 1/2 tsp kosher salt and a pinch of black pepper. Stir to combine and let sit 10–15 minutes for flavors to meld. Taste and adjust salt or heat as desired.

Protein Marinade & Cooking

Whisk together 2 tbs olive oil, 2 tbs lime juice, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 3/4 tsp kosher salt and 1/4 tsp black pepper in a shallow dish. Reserve about 1 tbs of the marinade for drizzling, then coat your chosen protein (1 lb) in the rest. Marinate at room temperature for 15 minutes or in the refrigerator for up to 2 hours.

Cook chicken

If using chicken: heat a large skillet or grill pan over medium-high heat. Cook chicken strips 4–6 minutes per side until internal temperature reaches 165°F (74°C) and edges are golden. Transfer to a plate and rest 5 minutes, then slice into bite-sized pieces if desired.

Cook beef or venison

If using beef or venison: heat skillet or grill to high. Sear slices 1–2 minutes per side for medium-rare to medium (adjust to preference), or longer for well-done. Let rest 5 minutes, then slice thinly against the grain.

Cook salmon

If using salmon: preheat skillet over medium-high with 1 tbs oil. Place salmon skin-side down and cook 4–5 minutes until skin is crisp. Flip and cook 2–3 more minutes until salmon is just cooked through (internal 125–130°F for medium). Rest 3 minutes and flake into large chunks.

Greens & Assembly

Arrange 1 cup fluffed rice per serving on a plate or bowl. Add about 1 cup chopped romaine lettuce. Spoon 1/2 to 3/4 cup of the warm corn/black bean/chickpea mix alongside the rice. Top with 4–6 oz of the cooked protein (adjust portion depending on choice). Add 2–3 tablespoons of pebre salsa on top or to the side. Garnish with cilantro, a wedge of lime and optional avocado, sour cream or shredded cheese as desired.

Serve immediately while the grains and protein are warm. Provide extra lime wedges and reserved marinade (drizzle) if desired.