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Chicken Fajitas with Black Beans and Rice

I love fajitas. They’re good for a big group, or a family with different tastes, because each person can add or take away toppings to make the fajitas their own flavor. I added the traditional, very simple, black beans and rice. This is a crowd pleaser and a very filling meal.

Chicken Fajitas

• 2-3 Boneless/Skinless Chicken Breasts - in strips
• 1 Green Pepper - in strips
• 1 lg Onion - in strips
• salt
• pepper
• ground cumin
• EVOO
• Tortillas
• Shredded Cheddar Cheese
• Sour Cream
• Salsa

Add chicken to pan with hot olive oil. Add salt and pepper. Allow chicken to brown on one side before stirring (should stick slightly to the bottom). Add green pepper and onion to pan during first stirring. Add ground cumin. Allow to cook until fork tender and chicken is completely cooked. Place portions on tortillas. Serve along side cheese, sour cream, and salsa.

Black Beans and Rice

• 4 servings White Rice (1 cup)
  
• 2 1/4 c chicken stock
• EVOO
• Black Beans
• salt
• pepper

Add chicken stock, rice, and EVOO to pot with tight fitting lid. Bring to a boil, reduce heat to medium, cover, and let simmer for 20 minutes. Remove from heat and let sit for 5 minutes. (This is a generic instruction for rice. Be sure to always check the box for specific instructions for rice.) In the mean time, bring black beans to a boil. Reduce heat to low and simmer. Add salt and pepper before removing from the heat. Serve beans over the rice. (Because the beans and rice are served to together, you should only need to salt and pepper one or the other.)