Dos Amigos

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Dos Amigos

This year John and I celebrated our second wedding anniversary while away on vacation. We went to a Mexican restaurant for dinner and split an entree called "Tres Amigos." It was a grilled steak, a grilled chicken breast, and a skewer of grilled shrimp over yellow rice with veggies. We both loved it- simple, healthy, natural flavors without a ton of added fat.

I had been craving this meal since we returned and decided it was time to make it here. I skipped out on the steak because John had red meat with lunch but you could easily grill up a little steak with this too. The rice was a show stopper- John and I both were obsessed. Very flavorful, very healthy, and truly very easy to make. If you're looking for something easy and healthy give this a shot.

Source: Stephanie Cooks Original, Inspired by Agave in Newburyport, MA

Ingredients:

Meat

• 2 3-ounce chicken breast
• 6 peeled and deveined shrimp
• 1/8 cup olive oil
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh lime juice
• 2 cloves garlic, crushed
• 1/2 teaspoon taco seasoning
• Rice
• 1 tbsp. olive oil
• 1 shallot, diced
• 1/2 red bell pepper, diced
• 1 cup peas, frozen
• 1.5 cups yellow rice, prepared

Directions:

For the meat:

1- Combine the olive oil, juices, garlic and taco seasoning. Stir well.

2- Add the meat and fish to the marinade- allow to marinade approximately 30 minutes.

3- Grill the chicken until cooked through- about 2-3 minutes per side.

4- Grill the shrimp until they are pink on the outside and no longer transparent.

For the rice:

1- In a small skillet, heat the olive oil.

2- Add the shallot, stirring and cooking over medium heat until fragrant, about 1-2 minutes.

3- Add the bell pepper, allow to cook a minute.

4- Add the peas. Stir well. Cook over medium heat about 1 minute.

5- Add the cooked rice, mix well to combine. Lower the heat and keep warm until the meat is done.

Serve the chicken and shrimp over the rice.