Fajita Chicken & Brown Rice Bowl with Creamy Chipotle-Lime Sauce
Yield: 24 servings, 2-1/2 cups (625 mL) each
Creamy Chipotle-Lime Sauce
| 340 g | Philadelphia Light Brick Cream Cheese Spread |
| 1-1/2 cups | Kraft Regular BBQ Sauce |
| 1-1/2 cups | Canned 25%-less-sodium Chicken Broth |
| 2 tbsp | Lime Zest |
| 3/4 cup | Lime Juice |
| 2 tbsp; | Canned Chipotle Peppers in Adobo Sauce, pureed |
| 1 tbsp | Cround Cumin |
Brown Rice Bowl
| 12 cups | Brown Rice, uncooked |
| 12 cups | Cooked Chicken Breasts, diced |
| 6 cups | Canned Black Beans, rinsed |
| 6 cups | Red Peppers, finely diced |
| 6 cups | Green Peppers, finely diced |
| 3 cups | Red Onions, finely diced |
| 3 cups | Tomatoes, diced |
| 1-1/2 cups | Fresh Cilantro, chopped |
Creamy Chipotle-Lime Sauce:
Blend all ingredients in blender until smooth. Refrigerate until ready to use.
Brown Rice Bowl:
Cook rice as directed on package directions. Keep warm.
For each serving:
Saute 1/2 cup (125 mL) chicken, 1/4 cup (60 mL) each beans, red peppers, green peppers, and 2 Tbsp. (30 mL) onions in skillet sprayed with cooking spray on medium heat 6 to 8 min. or until vegetables are crisp-tender and chicken is heated through.
Spoon 1 cup (250 mL) cooked rice into serving bowl; top with chicken mixture and 3 Tbsp. (45 mL) Creamy Chipotle-Lime Sauce. Microwave on HIGH 30 to 45 sec. or until sauce is heated through. Top with 1/4 cup (60 mL) tomatoes and 1 Tbsp. (15 mL) cilantro.
Make Ahead:
Creamy Chipotle-Lime Sauce can be prepared ahead of time. Refrigerate up to 3 days before using as directed.
Special Extra:
Top each serving with 1 Tbsp. (15 mL) shredded Cheddar or Monterey Jack cheese.
Recipe provided by Kraft
