Sunday, August 22, 2010

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



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


1 tbsp. olive oil
1 shallot, diced
1/2 red bell pepper, diced
1 cup peas, frozen
1.5 cups yellow rice, prepared


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.

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