Tex-Mex Chicken Fajitas with Rice, Beans, and Peppers

Ingredients

• 2 cups Basmati rice (Rinsed thoroughly)
• 6 tablespoons Vegetable oil (Divided (3 tbsp for rice, 3 tbsp for vegetables))
• 7 cloves Garlic (4 minced for rice, 3 minced for vegetables)
• 2 teaspoons Chipotle powder (1 tsp for rice, 1 tbsp for chicken)
• 2 tablespoons Ground cumin (1 tsp for rice, 1 tbsp for chicken)
• 8 ounces Crushed tomatoes
• 2.5 cups Chicken stock (1.25 cups for rice, 1.25 cups for beans)
• 3 whole Roma tomatoes (Charred, peeled, diced for beans)
• 6 ounces Chorizo (Raw, casing removed)
• 1 whole Yellow onion (Finely diced for beans)
• 2 medium Jalapenos (Sliced for beans)
• 2 whole Green bell pepper (1 for beans (optional), 1 for fajita veg)
• 2 cans Pinto beans (Drained (about 15 oz each))
• 2 pounds Boneless skinless chicken thighs
• to taste Kosher salt
• 1 teaspoon Ground cinnamon (For chicken seasoning)
• 2 whole Lime (For squeezing over chicken and serving)
• 1 large Sweet onion (Julienned for fajita veg)
• 1 large Red bell pepper (Sliced into batons for fajita veg)
• 8-12 pieces Flour or corn tortillas (For serving, homemade or store-bought)
• 4 ounces Cheddar cheese (Shredded, for serving)
• 1-2 whole Avocado or guacamole (optional) (For serving, optional)

Instructions

1. Rinse and Prep Rice

   Rinse 2 cups of basmati rice thoroughly: submerge in water, swish, drain, and repeat twice. Set aside.

   Time: PT5M

2. Start Mexican Rice Base

   In a small saucepan, heat 3 tbsp vegetable oil over medium heat. Add 4 minced garlic cloves and cook, swirling occasionally, until lightly golden.

   Time: PT3M

   Temperature: Medium heat

3. Toast Spices and Rice

   Add 1 tsp chipotle powder and 1 tsp ground cumin to the oil. Cook for 20 seconds until fragrant. Add rinsed rice and stir to coat, toasting for 1 minute.

   Time: PT2M

   Temperature: Medium heat

4. Cook Rice

   Transfer rice mixture to rice cooker. Add 8 oz crushed tomatoes and 1.25 cups chicken stock. Stir lightly, close lid, and cook according to rice cooker instructions.

   Time: PT25M

   Temperature: Rice cooker setting

5. Char and Prep Tomatoes for Beans

   Char 3 roma tomatoes under a broiler or with a kitchen torch until skins are blackened. Let cool 5 minutes, peel skins, halve, deseed, and dice.

   Time: PT10M

   Temperature: Broiler/high heat

6. Cook Chorizo and Vegetables for Beans

   In a medium sauce pot over medium-high heat, cook 6 oz chorizo (casing removed) until browned. Add 1 finely diced yellow onion, 2 sliced jalapenos (or 1 green bell pepper for less heat), and a pinch of salt. Cook 2-3 minutes until softened.

   Time: PT8M

   Temperature: Medium-high heat

7. Simmer Beans

   Add diced charred tomatoes and 1.25 cups chicken stock to pot. Bring to boil, then reduce to low and simmer 5-8 minutes until reduced by a quarter. Add 2 cans drained pinto beans and simmer until heated through.

   Time: PT10M

   Temperature: Low heat

8. Season and Prep Chicken

   In a bowl, mix 1 tbsp chipotle powder, 1 tbsp ground cumin, 1 tsp ground cinnamon, and 1 tbsp kosher salt. Season 2 lbs chicken thighs on both sides. Lightly pound to even thickness.

   Time: PT10M

9. Grill Chicken Thighs

   Preheat grill (or cast iron skillet) to high. Lightly oil grates or chicken. Grill thighs on hot side for 3-4 minutes per side until charred and cooked to 165°F. Move to cooler side if needed to finish cooking. Rest under foil.

   Time: PT15M

   Temperature: High heat, 165°F internal

10. Prep and Cook Fajita Vegetables

    Julienne 1 large sweet onion, slice 1 red and 1 green bell pepper into batons. Heat large skillet over medium-high, add 3 tbsp oil. Add vegetables, sear 1-2 minutes, season with salt, then cook tossing often until caramelized but still crisp-tender. Stir in 3 minced garlic cloves at end.

    Time: PT10M

    Temperature: Medium-high heat

11. Warm Tortillas and Prep Toppings

    Warm 8-12 tortillas in a dry skillet or microwave. Shred 4 oz cheddar cheese. Slice lime and prep avocado or guacamole if using.

    Time: PT5M

12. Assemble and Serve Fajitas

    Slice rested chicken. Layer beans, rice, chicken, fajita vegetables, cheese, and toppings in tortillas. Squeeze lime over top. Serve immediately.

    Time: PT2M

13. Cleanup

    Wash all used pots, pans, bowls, utensils, cutting boards, and wipe down surfaces. Expect extra time for greasy pans and grill.

    Time: PT20M

Nutrition Facts

Calories

750

Protein

38g

Carbohydrates

85g

Fat

28g

Fiber

12g

Ingredient Substitutions

• Instead of Basmati rice: Long grain white rice
• Instead of Vegetable oil: Canola oil, Sunflower oil
• Instead of Garlic: Pre-minced garlic
• Instead of Chipotle powder: Smoked paprika, Chili powder
• Instead of Ground cumin: Coriander (for a different flavor)
• Instead of Crushed tomatoes: Tomato sauce, Diced tomatoes, blended
• Instead of Chicken stock: Vegetable stock, Water with bouillon
• Instead of Roma tomatoes: Plum tomatoes
• Instead of Chorizo: Soy chorizo, Ground pork with spices
• Instead of Yellow onion: White onion
• Instead of Jalapenos: Green bell pepper (for less heat)
• Instead of Green bell pepper: Any color bell pepper
• Instead of Pinto beans: Black beans, Kidney beans
• Instead of Boneless skinless chicken thighs: Chicken breast, Pork shoulder
• Instead of Kosher salt: Sea salt
• Instead of Ground cinnamon: Allspice (different flavor)
• Instead of Lime: Lemon
• Instead of Sweet onion: Yellow onion
• Instead of Red bell pepper: Any color bell pepper
• Instead of Flour or corn tortillas: Homemade tortillas
• Instead of Cheddar cheese: Monterey Jack, Colby, Queso fresco
• Instead of Avocado or guacamole (optional): Pico de gallo, Sour cream

Equipment Needed

• Rice cooker
• Small saucepan
• Medium sauce pot
• Grill (charcoal, gas, or Japanese konro) (optional)
• Large skillet
• Mixing bowls
• Cutting board
• Chef's knife
• Tongs
• Measuring cups and spoons
• Aluminum foil (optional)
• Kitchen torch or broiler (optional)

Critical Steps — Do Not Skip

• Do not burn the garlic or spices when toasting for rice.
• Evenly season and pound chicken thighs for uniform cooking.
• Grill chicken to 165°F internal temperature for safety and juiciness.

Chef Tips from the Video

• Marinating chicken overnight gives the best flavor.
• Homemade tortillas elevate the meal and are budget-friendly.
• Searing vegetables quickly over high heat preserves their texture and sweetness.
• Use block cheese and shred it yourself for better melt and taste.
• Layering order in tortillas matters for texture and eating experience.

Troubleshooting

Storage

Refrigerator: Store cooked components (chicken, rice, beans, vegetables) in airtight containers for up to 4 days.

Freezer: Chicken, rice, and beans can be frozen separately for up to 2 months. Vegetables may lose texture when thawed.

Room temperature: Tortillas can be kept at room temperature (sealed) for 2-3 days.

Make-Ahead Tips

• Chicken can be seasoned and marinated up to 24 hours in advance.
• Rice and beans can be made a day ahead and reheated.
• Vegetables are best cooked fresh but can be prepped (sliced) ahead.