Indulge in the vibrant flavors of Mexican cuisine with this delightful combination of zesty chicken fajitas, served alongside aromatic Mexican red rice and savory black beans. Perfect for family gatherings or a cozy dinner at home, this meal brings a burst of color and taste to your table. Easy to prepare and packed with flavor, these fajitas will transport your taste buds straight to a Mexican fiesta.
Ingredients
For the Chicken Fajitas:
🐔 2 large chicken breasts, cut into bite-sized strips
🌶️ 2 bell peppers (any color will do), sliced
🧅 1 large onion, sliced
🧂 1 tablespoon salt
🌿 1 teaspoon cumin
🌶️ 1 teaspoon chili powder
🧄 1 teaspoon garlic powder
🧅 1 teaspoon onion powder
🌶️ 1 teaspoon paprika
🌶️ 1/2 teaspoon cayenne pepper (or to taste)
⚫ 1/2 teaspoon black pepper
🫒 3 tablespoons olive oil
For the Mexican Red Rice:
🍚 2 cups basmati rice, washed and soaked in warm water for 20 minutes
🫒 3 tablespoons oil
🧄 1 clove of garlic, minced
🧅 1/2 small onion, diced
🌶️ 1/2 jalapeño, diced
🌿 A handful of cilantro, chopped
🧂 1 tablespoon Lawry's seasoned salt
🧂 1 teaspoon salt
📦 1 packet Sazón
🍅 2 tablespoons tomato paste
💧 2 cups hot water
For the Black Beans:
🫒 1 tablespoon oil
🧄 1 clove of garlic, minced
🧅 1/2 small onion, diced
🌶️ 1/2 jalapeño, diced
🍅 1/2 tomato, diced
🥫 1 can black beans
🐔 1/2 teaspoon chicken bouillon
Instructions
1- Prepare the Chicken Fajitas:
Preheat your oven to 450°F (232°C).
In a large bowl, combine the chicken strips, onion, and bell peppers.
Add the seasonings: salt, cumin, chili powder, garlic powder, onion powder, paprika, cayenne pepper, and black pepper.
Drizzle with olive oil and mix well to ensure even coating.
Line a baking sheet with parchment paper and spread the mixture in a single layer.
Bake for about 30 minutes or until the chicken is cooked through and the vegetables are tender.
2- Cook the Mexican Red Rice:
Rinse and soak the basmati rice in warm water for 20 minutes, then drain.
Heat oil in a pot over medium heat.
Add garlic, onion, jalapeño, and cilantro, and sauté until softened.
Stir in the rice, Lawry's seasoned salt, salt, Sazón, and tomato paste.
Add hot water, mix well, and bring to a boil.
Once boiling, cover, reduce the heat to low, and simmer until the water is absorbed (about 15–20 minutes).
3- Prepare the Black Beans:
Heat oil in a pot over medium heat.
Add garlic, onion, jalapeño, and tomato. Sauté until the vegetables are softened.
Stir in the black beans and chicken bouillon.
Cover and cook for 3-4 minutes, then mash slightly for texture.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Servings: 4-6
Calories per Serving: Approximately 600
Protein: 35g
Fats: 15g
Carbohydrates: 85g
Equipment: Baking sheet, saucepan, pot
Cooking Tips:
Use a variety of bell peppers for more color.
Soaking rice helps achieve a fluffy texture.
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