Chicken Fajitas with mexican rice and refried black beans

Introduction

Chicken fajitas are among the most popular Tex-Mex dishes, combining tender, seared chicken strips, colorful bell peppers, and a bold spice blend. Paired with aromatic Mexican rice and refried black beans, this plate turns into a complete, nourishing, and well-balanced meal.
The recipe highlights simple yet powerful ingredients: black beans, packed with fiber and antioxidants; rice, offering energy and texture; and chicken, a lean source of high-quality protein.
Easy to prepare on a skillet, griddle, or barbecue, these homemade Tex-Mex fajitas bring both authenticity and conviviality. Served in warm tortillas, they’re perfect for family meals or gatherings with friends. This version embraces the healthy BBQ approach, blending pleasure, balance, and rich aromas.

Recipe Story

Fajitas originated with the vaqueros (cowboys) of South Texas and Northern Mexico. Traditionally, they featured marinated and grilled beef, served in corn tortillas. Over time, chicken, vegetables, and diverse toppings were added, making fajitas a staple of Tex-Mex cuisine. Mexican rice and refried beans traditionally accompany this dish, ensuring both nutritional balance and cultural depth.

Prep & Cooking Time:

• Prep time: 20 minutes
• Cooking time: 1 hour
• Total: 1 h 20

Ingredients

For the fajitas

• 4 boneless, skinless chicken thighs, cut into 1/2-inch (1.25 cm) strips
• 2 tbsp cooking oil
• 2 tbsp Smokehouse AP Rub
• 1 green bell pepper, ribs and seeds removed, cut into 1/4-inch (6 mm) strips
• 1 red bell pepper, ribs and seeds removed, cut into 1/4-inch (6 mm) strips
• 1/2 medium white onion, cut into 1/4-inch (6 mm) strips
• 6 flour tortillas

For the Mexican rice

• 1/2 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 dash dried Mexican oregano
• 1/2 tsp ground cumin
• 1 tbsp chicken bouillon
• 1 tbsp cooking oil
• 1 cup long-grain white rice
• 1/2 cup tomato sauce
• 2 cups warm unsalted chicken broth or water

For the refried black beans

• 2 cans black beans (rinsed)
• 1/2 onion, chopped
• 6 whole garlic cloves
• 1 chicken bouillon cube
• 1 tbsp cumin
• Salt/pepper
• A few sprigs of fresh cilantro
• 1 whole jalapeño (optional)
• 1/2 liter water

Instructions

Mexican rice

1. Mix the salt, garlic powder, onion powder, oregano, cumin, and chicken bouillon in a small bowl.
2. Heat a 10-inch (25.5 cm) skillet over medium-high heat, add oil, then rice. Cook, stirring frequently, until lightly toasted (10–15 minutes).
3. Add the spices, stir for 15 seconds.
4. Add tomato sauce, then slowly pour in the warm broth. Stir, bring to a simmer, cover, reduce to low heat, and cook for 15 minutes.
5. Remove from heat, keep covered, and rest for 5 minutes.

Refried black beans

1. Sauté garlic cloves and chopped onion in a bit of oil over medium heat.
2. Add cumin and rinsed black beans. Season with salt, pepper, cilantro, bouillon, and optionally the whole jalapeño.
3. Pour in water, cover, and simmer for 45 minutes on low heat.
4. Mash slightly to achieve a creamy texture.

Chicken fajitas

1. Generously season chicken with the rub.
2. Heat a 12-inch (30.5 cm) skillet over high heat with oil. Add chicken.
3. After 3–5 minutes, once charred, stir and sear for 1 more minute.
4. Add bell peppers and onion, stir-fry for 5 minutes. Check chicken doneness (165°F / 75°C). Remove from heat.
5. Warm the tortillas.

Serving & Pairings

Serve the fajitas inside warm tortillas with the Mexican rice and refried beans on the side. Garnish with fresh cilantro, lime wedges, and homemade salsa. A light red wine (Grenache, Tempranillo) or a crisp Mexican lager makes an excellent pairing.

Dietary Variations

• Gluten-free: use corn tortillas.
• Vegetarian: swap chicken with grilled tofu or Portobello mushrooms.
• Dairy-free: avoid cheese toppings.

🍽️ Nutrition Facts (per serving)

🧬 Health Sheet – Cancer + Diabetes