Baby Butter Fajita Boats
by Melissa Bon-Meesley

INGREDIENTS

  •   2 tablespoons extra virgin olive oil
  •   1 medium yellow onion, finely chopped
  •   8 garlic cloves, minced
  •   1 small red bell pepper, finely chopped
  •   1 lb. chicken breasts (about 4), finely chopped
  •   Juice of 1 lemon cheek (about 1 teaspoon)
  •   1 packet taco seasoning
  •   2 cups broth (vegetable and chicken both work!)
  •   ⅓ cup white rice
  •   1 clamshell Baby Butter
  •   Sour cream (optional, as garnish)
  •   Chives (optional, as garnish)

PREPARATION

Step 1

Heat the oil in a large pan over medium heat and add the onions and bell pepper. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.

Step 2

Add the garlic to the pan and cook for 1-2 minutes, until aromatic.

Step 3

While the veggies cook, finely chop the chicken so it's almost the texture of ground chicken (you can also use ground chicken if you prefer).

Step 4

Squeeze a lemon cheek over it and add the chicken to the pan.

Step 5

Stir in the taco seasoning.

Step 6

Add the broth and rice to the pan and increase the heat to medium high. Stir everything together so it's well combined.

Step 7

Bring the mixture to a boil, then lower the heat and cover. Cook for 20-30 minutes, until the sauce has thickened and the rice is fully cooked. Keep warm until you're ready to serve.

Step 8

Spoon the fajita/rice combo into Bowery Baby Butter leaves to serve and garnish with sour cream and chives.

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