Fiesta Bowl Recipe

Marinate and Cook Chicken

Trim and slice the chicken into 1/2-inch strips. In a bowl combine 1 tbs olive oil, cumin, smoked paprika, garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper and juice of 1 lime. Add chicken, toss to coat, and let sit 10–15 minutes while you prepare other components. Heat a skillet over medium-high heat with 1 tbs oil. Add chicken in a single layer and sear 3–4 minutes per side until cooked through (internal temperature 165°F/74°C). Remove and keep warm, loosely covered.

Substitutions

For shrimp: use 1 lb peeled deveined shrimp, marinate 5–10 minutes and cook 1–2 minutes per side until opaque. For crispy marinated tofu: press 14 oz firm tofu, cut into cubes, marinate same spice mix, toss with 2 tbs cornstarch and pan-fry in 2 tbs oil until crisp, about 3–5 minutes per side.

Rinse 1 cup rice under cold water until the water runs clear. In a small pot bring 2 cups water and 1 tsp oil or butter to a boil. Add rice, stir, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let steam, covered, 5 minutes. Fluff with a fork.

While rice cooks, warm the black beans in a small saucepan over medium heat with 1/4 tsp cumin and 1/4 tsp salt. Stir occasionally until heated through, 4–6 minutes. Keep warm.

If using frozen corn, warm 1 tbs olive oil in a skillet over medium-high heat and sauté 1/2 cup corn until slightly browned, about 4–5 minutes. If using canned corn, drain and warm 2–3 minutes. Season with a pinch of salt.

Grate or measure 1/2 cup each Monterey Jack and sharp cheddar and set aside.

Prepare pico de gallo if homemade: combine 1/2 cup diced tomato, 2 tbs diced white onion, 1 tbs chopped cilantro, 1/2 jalapeño minced (optional), juice of 1/2 lime, pinch of salt. Mix and taste.

Shred 1 cup lettuce and chop cilantro if not done. Portion out sour cream (1/4 cup), guacamole (1/2 cup), and crush or break tortilla chips into large pieces for topping.

In a small bowl combine 1/2 cup mayonnaise, 2 tbs sour cream, 1 tsp ancho chile powder, 1 tsp minced chipotle in adobo, 1 tbs lime juice, 1/2 tsp honey (optional) and 1/4 tsp salt. Whisk until smooth. Taste and adjust heat or salt. Refrigerate until serving.

Divide warmed rice between two bowls (about 1/2 cup cooked rice per serving if making two servings). Spoon 1/2 cup warmed black beans on one side of each bowl.

Top rice and beans with the cooked seasoned chicken (about 4–6 oz per bowl), then sprinkle 1/4 cup Monterey Jack and 1/4 cup cheddar over each bowl so the residual heat slightly melts the cheese.

Arrange 1/4 cup pico de gallo, 1/4 cup warmed corn, and 1 tbs chopped cilantro in separate sections atop the bowl.

Add shredded lettuce (about 1/2 cup per bowl), 2 tbs sour cream, 1/4 cup guacamole and a handful (about 1/2 cup) of tortilla chips on top.

Drizzle 1–2 tbs ancho chipotle sauce over each bowl, garnish with a lime wedge and serve immediately.