This recipe feeds a crowd - about 10 adults.
- 1.5 lbs. of chicken breasts, cut into 1.5" pieces
- World Harbors fajita marinade (also found in the Organic section of the grocery store as Adobo Sauce)
- 1 can of Butter Kernel Corn 'N Peppers (gold colored label), drained
- 1 can of Rotel Diced tomatoes with Lime Juice and Cilantro, drained with the exception of 1/4 of the liquid
- 1 can of black beans, drained and rinsed
- 1 orange pepper, 1 red pepper, and 1 yellow pepper sliced into strips measuring 1/4" wide x 2" long
- 1 medium-sized red onion cut in half horizontally, then sliced into wedges about 1/2" wide
- 1 bunch of cilantro, rinsed and picked, then chopped
- 2 cups (dry) white rice (basmati works well), cooked
- Juice from 1 lime
- Sour Cream (for garnish)
- Shredded mexican cheese/taco cheese
- Large burrito-style flour tortillas
- Marinade the chicken in 1 cup of the World Harbors fajita marinade for at least an hour
- Cook the rice
- While rice is cooking, fry the chicken in a large skillet/saute pan over medium heat.
- After the chicken is cooked, add the peppers and onion slices to the pan, stirring to evenly coat with marinade. Saute for 10 minutes, until vegetables have softened.
- Add the Corn 'N Peppers, black beans and Rotel tomatoes (with reserved juice) to the pan. Cover and turn heat down to low. Let stand until rice is finished.
- When rice is finished, empty into a large bowl and toss with cilantro and lime juice.
- Mix the contents of the saute pan in with the rice, and toss.
- Warm the tortillas and serve with filling, sour cream and shredded cheddar cheese.
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