I chose to make beans from scratch, but you could more easily make this recipe with canned beans. While those cook, the Mexican rice and fajita-style chicken come together.
Instead of serving this in flour tortillas, I made this into a bowl for a higher protein meal that reheats easily.
Ethan Chlebowski
Ingredients
Fajita chicken, peppers, and onions
- chicken thighs, boneless, skinless520 g1.3 lbs
- salt4 g1%
- cumin3 ga spoonful
- chili powder3 ga spoonful
- chicken bouillon2 ga sprinkle
- bell peppers, chopped1/2
- onions, choppped1/4
Homemade beans
- dried black beans110 g1/4 lb
- waterenough to submerge
- salt1 ga sprinkle
- cumin1 ga sprinkle
- garlic, minced1 clove
- jalapeños, minced1/2
- cooking oil10 g
Simple mexican rice
- white rice180 g1 part
- water250 g1.4 parts
- onions, minced1/8
- roma tomatoes, minced1/2
- cooking oil10 g
- salt2 g
Remaining bowl toppings
- low-fat sour cream~60 gper serving
- lettuce, shredded
- cilantro, chopped
Method
Step 1: Simmer the beans
Add the dried black beans to a pot and cover them with plenty of water. Bring everything to a , then season with salt.
Reduce to a gentle and cook for about 1½ hours, or until the beans are tender.
- If you’re short on time, substitute two cans of drained and rinsed black beans, and skip ahead to Step 5.
Step 2: Marinate the chicken
While the beans simmer, trim any excess fat from the chicken thighs and cut them into bite-size pieces.
Season the chicken with the salt, cumin, chili powder, and chicken bouillon. Mix until evenly coated, then refrigerate to while you prepare the remaining components.
Step 3: Make the mexican rice
Heat the cooking oil in a skillet over medium heat. Add the onion and tomato and until softened, about 2–3 minutes.
Stir in the rice and toast until the grains smell nutty and lightly change color.
Transfer everything to a rice cooker with the water and salt. Cook until the rice is tender and the liquid has been absorbed, about 25 minutes.
- Alternatively, just finish by on the stove, covered, on low heat until rice is tender.
Fluff with a fork before serving.
Step 4: Sear the chicken
Heat a large skillet or griddle over medium-high heat. Add a thin layer of oil to the cooking surface.
Spread the marinated chicken into an even layer to , and add the bell pepper and onion on top.
Let everything brown before stirring, then continue cooking until the chicken is cooked through and the vegetables are tender with a little .
Step 5: Finish the beans (optional)
Once the beans are tender, you can infuse them with aromatics to finish, which is optional but improves the flavor.
Heat the cooking oil in a skillet over medium heat. Add the cumin and let it for about 30 seconds until fragrant. Stir in the garlic and jalapeño and briefly until aromatic.
Using a slotted spoon, add the cooked black beans (without their liquid) to the pan. Toss until coated in the seasoned oil and heated through. Taste and adjust with salt as needed.
Step 6: Assemble the bowls
Divide the Mexican rice between serving bowls.
Top with the seasoned black beans, followed by the fajita chicken, peppers, and onions.
Finish with shredded lettuce, chopped cilantro, and a generous dollop of low-fat sour cream.
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