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Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

did a great job with this recipe, so enjoy!

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Chicken Fajitas with Spanish Rice and Black Beans

Ingredients-Fajitas

1 lb boneless chicken breast (roughly 1 lg breast)
Zest & juice of half-a lime
1 tsp cumin
1 tsp coriander
1 tsp chili powder
½ tsp salt
Dash garlic powder
Dash onion powder

1 large or two medium onions
3 poblano peppers or other peppers (use green/red for milder recipe)
~2 tablespoons vegetable oil
8 Small flour tortillas
Sour cream
Avocado (optional)
Shred cheese (optional)

Ingredients-Spanish Rice

2 cups white rice
1qt chicken broth
1 15 once can diced tomatoes
1 medium onion
2 garlic cloves
1 tsp cumin
1 tsp chili powder
½ tsp oregano
1 bay leaf
½ tsp salt
3 tablespoons butter

Ingredients-Black Beans
I needed to cut a corner somewhere—these were just canned.


Prep work the night before or morning of:
Dice-up the chicken breast. In a sealable container large enough to hold the chicken, combine the lime zest, juice, and spices listed. Add the chicken. Seal and marinate in the refrigerator.

At cooking time:
Dice the medium onion. Smash and chop the two garlic cloves. Keep these separate. Place a 3 qt saucepan with tight fitting lid (set the lid aside for now) on a stove burner and set at medium heat. Add the butter and melt. Once melted, add your rice and stir, cooking for about 3 minutes. Add the onions, cook for another three minutes. Add the garlic and cook until fragrant (roughly a minute). Add the spices and tomatoes and stir. Add the chicken broth, cover, and bring to a boil. Lower heat and allow to simmer until the rice is cooked, roughly 20 or so minutes. Remove the bay leaf and fluff the rice.

While the rice boils, wrap your tortillas in foil (or place in a tortilla holder/heater if you own one) and place in your oven at lowest setting to warm up. Slice-up your large or medium onions. Slice and deseed your peppers. In a cast iron or other 10 to 12 inch skillet add one tablespoon oil and heat on medium high to high heat. When the oil starts to simmer, add your onions and peppers. If you have a stove hood, USE IT. Stir constantly until the vegetables are cooked. The onions should get a glassy look to them and it’s ok if you get some small burnt spots. Set aside. Place a second skillet on the same burner (no second skillet, then move the vegetable to a heat proof container). Add the remaining tablespoon of oil. Once it is shimmering add your chicken with marinade to the skillet. If in a hurry, drain most of the marinade off first, but you’ll have less flavor. Stir and cook, boiling off the marinade and cooking the chicken until it’s golden brown.

At the same time, heat-up the beans in a separate pot.

To serve, start with two tortillas per person. Layer some chicken on each tortilla, then the onions/peppers. Top with sour cream and optional avocado. Add rice and beans to the plate.

Enjoy.

Makes enough for at least 4 adults (or two starving teenagers).

Photo by The Rev as she had her iPad mini on paw as the meal was served. She opted to add some cheese to her rice and beans as you can see. This is also why the squirrels didn't get to pose this time. My apologies.

Recipe sources: The fajita marinade was a wing-it. The rice was a combination of multiple recipes on the Internet. Basically, if I don't know how to cook something, search the net and refer to a half-dozen or more variations looking for similarities and go from there.