Tex-Mex Dinner #2: Sheet Pan Chicken Fajitas-Cilantro Lime Rice-Mexican Pinto Beans - Uncle D Cooks

I make Sheet Pan Chicken Fajitas with Cilantro Lime Rice and Mexican Pinto Beans. See below for the complete list of ingredients for the recipe.

#mexican #fajitas #chicken #homecooking #texmex #recipe

Chicken Fajitas:
• 1.5-2 lb boneless skinless chicken thighs (can use breasts), chopped into thin bite-sized strips
• 3 red bell peppers, sliced into thin bite sized strips
• 1 medium white onion, sliced into thin bite-sized strips
• 8 Fajita sized flour tortillas

Fajita Marinade:
• 1/4 cup avocado oil (I used canola oil)
• 1/4 cup lime juice
• 2 tbsp red wine vinegar
• 2 tbsp Dijon mustard
• 4 garlic cloves, finely minced (4 tsp)
• 1/2 tsp ground ancho chile (I used chili powder)
• 1 tsp smoked paprika
• 1 tsp ground onion
• 1/2 tsp ground cumin
• 1/2 tsp ground black pepper
• 2 tsp kosher salt

Fajita Filling Garnish:
• 1/4 cup cilantro, chopped

Cilantro Lime Rice:
• 2 cups long grain white rice, basmati or jasmine, well rinsed
• 4 cups water or low sodium chicken broth (or 2 cups for Instant Pot)
• 2 tsp garlic salt
• 2 tbsp butter
• 1 tbsp fresh lime juice or juice of ½ lime
• Handful of chopped cilantro

Mexican Pinto Beans:
• 2 tbsp fat - bacon grease, lard, olive or vegetable oil
• ¼ cup red onion finely diced (I used 1/2 tsp onion powder)
• 1 tbsp garlic minced or 1 tsp granulated garlic
• 1 4 oz can diced green chiles mild, medium or hot
• ¾ cup low-sodium chicken broth
• 2 15 oz cans low-sodium black or pinto beans, undrained and unrinsed
• 1 tbsp bacon crumbles, optional
• ½ tsp kosher sea salt or 1/4 tsp. if the beans are not low-sodium
• ½ tsp chili powder
• ½ tsp coriander
• ½ tsp cumin
• ½ tsp paprika
• ½ tsp oregano
• pinch cayenne pepper
• 2 tbsp fresh cilantro, chopped
• 2 tbsp crumbled queso fresco, optional

Source: https://tinyurl.com/yrm4rn9t

Music: Latin, Mexican, Spanish music by Mykola Odnoroh
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