Fajitas with Black Beans and Rice

1Step One

Pour the Spanish rice broth into a pot and add the amount of water* listed below. Cover and bring to a boil over medium to high heat and then stir in the rice.

Reduce to a simmer, cover again and cook for 20 minutes, or until soft and fluffy. Remove pot from heat, fluff rice with a fork, cover and let rest for 10 minutes.

*For 4 to 3 kid plans, add 2 cups of water.

*For 2 to 1 kid plans, add 1&1/2 cups of water.

*For 0 kid plans, add 1&1/4 cups of water.

.* 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!