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@phanhreview20: Bộ 18 cọ trang điểm maange #bocotrangdiem #maange #cotrangdiem #comakeup #cotrangdiemchuyennghiep

Phanh review
Phanh review
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Saturday 20 June 2026 23:12:00 GMT
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Chicken Fajita Rice Bowl ✨ Everything you love about chicken fajitas, loaded into one bowl 😋 Ingredients (2–3 servings) 🍗 Chicken 1 lb chicken breast, sliced thin (454g) 1 tbsp olive oil (15mL) 1 tbsp Sr. Michelado Fajita Time seasoning (about 10g) 1/2 tsp paprika (1g) 1/2 tsp garlic powder (1.5g) 1/4 tsp black pepper (0.5g) 1 tsp butter (5g) 🫑 Fajita Vegetables 1 bell pepper, sliced (150g) 1/2 large yellow onion, sliced (100g) 1 tsp olive oil (5mL) 1/2 tbsp Sr. Michelado Fajita Time seasoning (about 5g) 1 tsp lime juice (5mL) 🍚 Rice 1 cup long-grain white rice (185g) 1 tbsp olive oil (15mL) 1/2 cup yellow corn (85g) 1 1/4 cups vegetable broth (300mL) 1 tsp Adobo seasoning (3g) 1/2 tsp garlic powder (1.5g) 1/4 tsp cumin (0.5g) 1 tbsp butter (14g) 1 tbsp lime juice (15mL) 🍅 Pico de Gallo 2 Roma tomatoes, finely diced (200g) 1/4 small red onion, finely diced (35g) 1 tbsp fresh lime juice (15mL) 1/2 small jalapeño, finely diced (10g), optional 1/4 tsp salt (1.5g) 1/4 tsp black pepper (0.5g) 🥑 Guacamole 1 large avocado, mashed (150g) 1 tbsp tomato, finely diced (15g) 1 tbsp red onion, finely diced (10g) 2 tsp lime juice (10mL) 1/2 tsp garlic powder (1.5g) 1/4 tsp salt (1g) 🌮 Optional Toppings Sour cream Shredded Mexican-blend cheese Lime wedges --- Instructions 1. Prepare the chicken. Slice the chicken into thin, even strips and toss with olive oil, Fajita Time seasoning, paprika, garlic powder, and black pepper. Let it marinate for 15 minutes. 2. Toast the rice. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the rice and toast for 4–5 minutes, stirring occasionally. 3. Cook the rice. Stir in the corn, Adobo seasoning, garlic powder, and cumin. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5–10 minutes. 4. Prepare the toppings. While the rice cooks, combine the guacamole ingredients in one bowl and the pico de gallo ingredients in another. Set both aside. 5. Cook the chicken. Heat a large skillet over medium-high heat. Sear the chicken in a single layer, working in batches if needed, for 2–3 minutes per side until golden and cooked through to an internal temperature of 165°F (74°C). Transfer to a plate. 6. Cook the vegetables. In the same skillet, add the onion and bell pepper with 1 teaspoon olive oil. Cook for 4–5 minutes until tender. Add the Fajita Time seasoning and lime juice, then toss for 1 minute. 7. Combine the chicken and vegetables. Return the chicken to the skillet with the vegetables. Add the butter and toss for 1–2 minutes until the butter melts and everything is glossy and well coated. 8. Finish the rice. Fluff the rice with a fork, then stir in the butter and lime juice until melted and evenly combined. 9. Assemble the bowls. Divide the rice among serving bowls. Top with the chicken and fajita vegetables. Add generous spoonfuls of pico de gallo and guacamole. 10. Add the finishing touches. Top with sour cream, shredded Mexican-blend cheese, and fresh lime wedges, if desired. Serve immediately and enjoy your flavorful Chicken Fajita Rice Bowl! 🍗🌽🍚🥑 #saveforlater #chicken #fajitas #ricebowl #EasyRecipe
Chicken Fajita Rice Bowl ✨ Everything you love about chicken fajitas, loaded into one bowl 😋 Ingredients (2–3 servings) 🍗 Chicken 1 lb chicken breast, sliced thin (454g) 1 tbsp olive oil (15mL) 1 tbsp Sr. Michelado Fajita Time seasoning (about 10g) 1/2 tsp paprika (1g) 1/2 tsp garlic powder (1.5g) 1/4 tsp black pepper (0.5g) 1 tsp butter (5g) 🫑 Fajita Vegetables 1 bell pepper, sliced (150g) 1/2 large yellow onion, sliced (100g) 1 tsp olive oil (5mL) 1/2 tbsp Sr. Michelado Fajita Time seasoning (about 5g) 1 tsp lime juice (5mL) 🍚 Rice 1 cup long-grain white rice (185g) 1 tbsp olive oil (15mL) 1/2 cup yellow corn (85g) 1 1/4 cups vegetable broth (300mL) 1 tsp Adobo seasoning (3g) 1/2 tsp garlic powder (1.5g) 1/4 tsp cumin (0.5g) 1 tbsp butter (14g) 1 tbsp lime juice (15mL) 🍅 Pico de Gallo 2 Roma tomatoes, finely diced (200g) 1/4 small red onion, finely diced (35g) 1 tbsp fresh lime juice (15mL) 1/2 small jalapeño, finely diced (10g), optional 1/4 tsp salt (1.5g) 1/4 tsp black pepper (0.5g) 🥑 Guacamole 1 large avocado, mashed (150g) 1 tbsp tomato, finely diced (15g) 1 tbsp red onion, finely diced (10g) 2 tsp lime juice (10mL) 1/2 tsp garlic powder (1.5g) 1/4 tsp salt (1g) 🌮 Optional Toppings Sour cream Shredded Mexican-blend cheese Lime wedges --- Instructions 1. Prepare the chicken. Slice the chicken into thin, even strips and toss with olive oil, Fajita Time seasoning, paprika, garlic powder, and black pepper. Let it marinate for 15 minutes. 2. Toast the rice. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the rice and toast for 4–5 minutes, stirring occasionally. 3. Cook the rice. Stir in the corn, Adobo seasoning, garlic powder, and cumin. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5–10 minutes. 4. Prepare the toppings. While the rice cooks, combine the guacamole ingredients in one bowl and the pico de gallo ingredients in another. Set both aside. 5. Cook the chicken. Heat a large skillet over medium-high heat. Sear the chicken in a single layer, working in batches if needed, for 2–3 minutes per side until golden and cooked through to an internal temperature of 165°F (74°C). Transfer to a plate. 6. Cook the vegetables. In the same skillet, add the onion and bell pepper with 1 teaspoon olive oil. Cook for 4–5 minutes until tender. Add the Fajita Time seasoning and lime juice, then toss for 1 minute. 7. Combine the chicken and vegetables. Return the chicken to the skillet with the vegetables. Add the butter and toss for 1–2 minutes until the butter melts and everything is glossy and well coated. 8. Finish the rice. Fluff the rice with a fork, then stir in the butter and lime juice until melted and evenly combined. 9. Assemble the bowls. Divide the rice among serving bowls. Top with the chicken and fajita vegetables. Add generous spoonfuls of pico de gallo and guacamole. 10. Add the finishing touches. Top with sour cream, shredded Mexican-blend cheese, and fresh lime wedges, if desired. Serve immediately and enjoy your flavorful Chicken Fajita Rice Bowl! 🍗🌽🍚🥑 #saveforlater #chicken #fajitas #ricebowl #EasyRecipe
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