Chicken Fajitas with Mexican Black Beans and Rice

I decided to make our last Sunday dinner a little easier by making it, primarily, a crockpot meal. And it was pretty tasty. The chicken itself wasn't my favorite. I definitely prefer the grilled/sautéed chicken I've had when I've had fajitas at a restaurant. The black beans and rice were quite good though. I've been enjoying having the leftovers with a little shredded cheese on top.



Chicken Fajitas
Courtesy of Stacy Makes Cents

1 yellow onion, sliced
3 sweet peppers, sliced
1 ½ pounds boneless chicken breast or thighs
½ cup chicken broth
½ teaspoon salt
2 tablespoons cumin
1 ½ tablespoons chili powder
Squirt of lime juice
Tortillas
Fajita fixings

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours. When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

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Mexican Rice
Courtesy of The Pioneer Woman

2 tablespoons canola oil
1/2 whole large onion, chopped
3 cloves garlic, minced
2 cups long grain rice
1 can Rotel (10 ounces)
1 can whole tomatoes (14.5 ounces)
2 cups low sodium chicken broth (more if needed)
1 teaspoon cumin (more to taste)
1 teaspoon kosher salt
Fresh cilantro, chopped

Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Rotel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

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Mexican Black Beans
Courtesy of Bon Appétit

1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeño chili, seeded, chopped
1/2 teaspoon (generous) ground cumin
2 15-ounce cans black beans, rinsed, drained
1 14 1/2-ounce can low-salt chicken broth
Fresh lime juice
Chopped fresh cilantro

Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.