Mexican Chicken And Shrimp Rice Bowl

• 3/4 lb boneless chicken breast, cut into small cubes
• 3/4 lb large shrimp, peeled and deveined
• 1 -2 tablespoon fajita seasoning mix
• 1 lime, juice and zest of, plus extra juice to squeeze on rice
• 3 tablespoons olive oil, divided
• 1 -2 garlic clove, minced
• 1 red bell pepper, sliced thin
• 1 sweet onion, sliced thin
• salt & freshly ground black pepper
• 1 (15 ounce) can black beans
• 8 ounces shredded cheddar cheese
• 4 cups hot cooked white rice or 4 cups brown rice
• Toppings
• guacamole
• sour cream
• chopped cilantro
• shredded lettuce
• salsa
• lime wedge
• tortilla chips
• chopped jalapeno

1. To season chicken and shrimp: In large bowl, toss chicken and shrimp with fajita seasoning. Add lime juice and lime zest. Toss and set aside.
2. To stir-fry vegetables: In large skillet, bring 2 tablespoons oil to a sizzle. Add garlic, pepper and onion. Stir-fry for 4 to 5 minutes or until vegetables are soft and slightly charred. Remove to plate.
3. To cook chicken and shrimp: Wipe out pan. Add remaining oil. Heat over medium-high heat until oil sizzles. Add chicken and shrimp. Stir-fry for 3 to 4 minutes or until shrimp is pink and chicken is crispy brown. (Note: If you're worried about overcooking shrimp, cook separately.) Season with salt and pepper. Return vegetables to pan. Stir. Reduce heat to keep warm.
4. To prepare beans: Rinse and drain black beans. Heat in microwave or on stove top until warm.
5. To assemble: Place 1 cup rice in bowl. Squeeze a little lime juice on top. Spoon on 1/2 cup beans. Add one-quarter of chicken/shrimp mixture and shredded cheese. Add topping as desired.

chicken breast, shrimp, fajita seasoning mix, lime, olive oil, garlic, red bell pepper, sweet onion, salt, black beans, cheddar cheese, hot cooked white rice, toppings, guacamole, sour cream, cilantro, shredded lettuce, salsa, lime wedge, tortilla chips, jalapeno

Taken from www.food.com/recipe/mexican-chicken-and-shrimp-rice-bowl-516939 (may not work)