Chicken Fajitas

with Spanish Rice and Black Beans

Chicken fajitas, a Mexican restaurant favorite, are a quintessential DIY meal. Sliced, organic chicken breast sprinkled with aromatic southwestern spices is mild, yet flavorful. Pile some onto a warm tortilla and top with classic fajita sides like black beans, guacamole, pico de gallo, and sour cream, and you’ll be saying ¡olé! ¡olé!


  • long grain rice

    Spanish rice broth
    (Tomatoes, sweet onions, olive oil, garlic, cumin, coriander seeds, Mexican oregano, white wine, white wine vinegar, salt)

    sliced sweet onion

    bell pepper

    organic jidori chicken

    chicken fajita spice rub
    (Cumin seed, coriander seed, salt, anise seed, paprika, turmeric)

    black beans
    (Black beans, onions, garlic, cumin seed, coriander seed, Mexican oregano, fresh oregano, cilantro, red wine vinegar, salt)

  • tortillas


    sour cream

    Mexican cheese blend

    (Avocados, lemon juice, jalapeño, cilantro, extra-virgin olive oil, salt)

    pico de gallo
    (Tomatoes, red onions, jalapeños, lime juice, cilantro, extra-virgin olive oil, salt)

Kids icon

Getting Your Kids Involved:

Kids can help make the rice and, with adult supervision, older kids can also help cut the onion and peppers.

Encouraging Picky Eaters:

Choices offer kids control. Put all of the garnishes in bowls so that kids can choose their favorites.

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What You Need

2 Cutting Boards (one for chicken, one for veg)
Chef's Knife
Large Plates
Large Saute Pan
Measuring Cups (Dry)
Medium Pot
Olive Oil
Vegetable or Canola Oil


1Step One

Mix the Spanish rice broth with the amount of water listed on the label in a small pot and stir to combine. Place the rice in the pot and bring to a boil.  Once the pot is boiling, reduce to a simmer, cover, and cook for 25-30 minutes, or until the broth is absorbed and the rice is tender. Fluff with a fork and remove from the heat. Keep covered and let rest until serving.* Cut the red peppers in half lengthwise, remove stem and seeds and then cut into long, thin strips, about ¼-½” wide. Place the peppers into a bowl with the sweet onions and set aside.

2Step Two

Add half a cup of water to a saucepan. Stir in the black beans and bring to a boil. Boil for one minute and then reduce to a simmer. Cook for five minutes, remove from the heat, and cover to keep warm until ready to serve. Cut the chicken breast into 2-3” strips, place in a bowl, sprinkle the spice rub over the chicken, and stir to coat. Lightly coat the bottom of a large sauté pan with oil and place over medium-high heat. When it’s hot, add the chicken and cook for 2 minutes on each side until cooked through. Transfer the chicken to a clean plate and wipe out the pan.

3Step Three

Glaze the bottom of the sauté pan with oil and set over high heat. When hot, add the onions and peppers, season lightly with salt, and cook for 4-5 minutes or until tender. Stir in the cooked chicken and cook for 2-4 minutes. Wrap 1-2 tortillas between two damp pieces of paper towel and heat for 15 seconds in the microwave.**

4Step Four

Pick small sprigs of cilantro to place into the fajitas. For a stronger flavor, coarsely chop cilantro, using the thinner stems as well. Top tortillas with the chicken, the black beans, the onions and peppers, the guacamole, the cilantro, the Mexican cheese blend, the sour cream, and the pico de gallo. Roll up your fajita. Serve with the Spanish rice on the side and enjoy!

Tips icon


  • * Lots of leftover Spanish rice? It tastes delicious in stuffed peppers! Google for a great recipe.
  •  ** Tortillas can also be warmed quickly by directly placing them one at a time over a low stove top flame for 10-20 seconds.
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